Dried fruit and cocoa nib granola bars

Created by

Russ Thayer - Callebaut® chef Callebaut® CHOCOLATE ACADEMY™ centre USA

level 1

To capture the fruity flavours and pulpy feeling of fresh cocoa pulp in a snack size delight, I decided to bring together the vibrant sensation of selected fruit pieces, the crunch of roasted nuts and the comforting combination of cocoa nibs and Callebaut® dark chocolate. Customers will literally be eating out of the palm of your hand.

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Recipe components

Callebaut® ingredients

Dried fruit and cocoa nib granola bars

Ingredients	Preparation
500g prepared granola 113g whole skinned roasted almonds 113g roasted whole pistachios 57g roasted cashew pieces 25g freeze-dried pineapple pieces 31g freeze-dried banana pieces 25g freeze-dried passion fruit pieces 38g freeze-dried raspberry pieces 25g freeze-dried strawberry pieces 70g Nibs	Mix.
113g butter 227g marshmallows	Melt. Pour over previous mixture.
Pour into a Flexipan® mould of 10 cm tall. Bake at 160°C for 7 minutes. Remove from oven and leave to cool. Cut into bars.
Q.S. Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811	Enrobe with the chocolate.

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Dried fruit and cocoa nib granola bars

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Recipe components

Dried fruit and cocoa nib granola bars

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Dried fruit and cocoa nib granola bars

Created by

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Recipe components

Recipe N° 811

Dried fruit and cocoa nib granola bars

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