Breakfast bar

Created by

  • Bart Van Cauwenberghe - Callebaut® Ambassador and owner of De Zwarte Vos Belgium
level 2

Amid the hustle and bustle of modern day life, your customers are often way too busy for breakfast. So help them get the energy levels they need to face their everyday challenges with this quick, healthful and delicious breakfast bar recipe. Whether they enjoy them at the breakfast table, while sprinting out the door or while being stuck in traffic, these scrumptious breakfast bars will make your customers’ lives a lot easier. And they’ll thank you for it!

Recipe components

Used Callebaut products

Filling

IngredientsPreparation
Mix.
  • Q.S.
    Velvet

Finishing and presentation. Coat the mould with white chocolate Callebaut Velvet CHW-R2241NV. Fill the coated mould with a thin layer of biscuit-praline mixture. Once set, close off the mould with white chocolate Callebaut Velvet CHW-R2241NV and top off with small pieces of dried fruit (for example pineapple, banana, raisins, cocos flakes, etc.)