Dried fruit and cocoa nib granola bars
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 instructions
Dried fruit and cocoa nib granola bars
Ingredients | Preparation |
---|---|
| Mix. |
| Melt. |
Pour into a Flexipan® mould of 10 cm tall. Bake at 160°C for 7 minutes. | |
Enrobe with the chocolate. |