This is a bar that's jam-packed with whole grains, protein, and texture - a mixture of quinoa and almonds combine together with 100% chocolate to build a complex and robust flavor. Honey and coconut sugar add a touch of sweetness, and it's all enrobed in 100% cacao unsweetened chocolate for richness with minimal sweetness.
about 24 bars
169g honey
104g coconut sugar
65g water
45g maple syrup
65g egg whites
6.5g salt
78g Guittard Cocoa Butter
78g Guittard Oban 100% Unsweetened Chocolate
52g peanut butter
325g toasted slivered almonds
65g puffed quinoa
65g puffed brown rice
117g shredded coconut
Guittard Oban 100% Unsweetened Chocolate, for enrobing
Flaky sea salt, for garnish
Combine the honey, coconut sugar, water, and maple syrup in a medium saucepan. Cook over low heat and once the mixture comes to a simmer, raise to high heat.
Start mixing the egg whites and salt on low speed with a whip attachment in a 5-quart mixer.
Melt the cocoa butter and Oban chocolate together. Blend in the peanut butter and set aside.
When the sugar mixture reaches 311°F (155°C), remove from heat, and start beating the egg whites on high speed. When they reach soft peaks, carefully pour the hot syrup into the egg whites while they are mixing, pouring in a steady, continuous flow. As soon as full volume is achieved, about 30-45 seconds after adding the syrup, gradually pour the chocolate mixture into the mixing bowl. As soon as the chocolate is blended in, remove the whisk and switch to a paddle attachment. Add the remaining ingredients to the bowl and stir until everything is fully combined.
Pour the mixture into a prepared 11"x12"x1/2"-thick frame and roll out before the mixture cools completely. Allow to set overnight.
Cut into desired sizes, enrobe with Oban chocolate and sprinkle with flaky sea salt to garnish.
https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-puffed-quinoa-bars