This recipe contains Guittard Santé 72%, contact your local Guittard sales representative to get some!
Makes one 10" pan
110g Honey
90g Coconut sugar
50g Water
30g Malted barley syrup
50g Egg whites
60g Cocoa butter
70g Guittard Oban 100%
4g Kosher salt
230g Cashews
65g Puffed millet
115g Cranberries
175g Guittard Santé 72% Cacao Made With Coconut Sugar
60g Dried blueberries
Total Weight: 1079g
Place egg whites into a 5-quart mixing bowl, whipping on low speed. Combine the honey, coconut sugar, water, and barley malt syrup into a saucepan and cook to 152°C/305°F increase mixing speed to high and pour into mixer.
Whip until a stiff meringue forms, reduce speed, melt the Oban 100% and cocoa butter to 38-40°C/ 100-104°F.
Pour the chocolate mixture in three parts, allowing the meringue to recover after each. Switch to paddle attachment and add salt and remaining ingredients.
Stir, then press into a 10" cake ring on a lined sheetpan. Allow to cool before cutting, then enrobe in Santè 72%.
https://www.guittard.com/in-the-kitchen/recipe-print/puffed-millet-bars