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Puffed Millet Bars

This recipe contains Guittard Santé 72%, contact your local Guittard sales representative to get some!

Yield: Makes one 10" pan
Working Time: 50 minutes
This recipe contains: Tree Nuts, Eggs


110g honey
90g coconut sugar
50g water
30g malted barley syrup
50g egg whites
60g cocoa butter
70g Oban 100%
4g Kosher salt
230g cashews
65g puffed millet
115g cranberries
175g Guittard Santé 72% Coconut Sugar Chocolate
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%.