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.

Favorites
Share
- facebook
- twitter
- googleplus
- linkedin
- email
Print

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.

Choose your region

Dried fruit and cocoa nib granola bars

Created by

Share

Recipe components

Dried fruit and cocoa nib granola bars

Choose your region

Choose your region

Callebaut Search

Dried fruit and cocoa nib granola bars

Created by

Share

Recipe components

Recipe N° 811

Dried fruit and cocoa nib granola bars

Fruit and seed chocolates mendiants

Open bar passion fruit-arriba ganache

Ruby Mendiants

Toast Roquefort & Ruby

Choose your region