Chocolate Puffed Quinoa Bars

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.

Yield

about 24 bars

Ingredients

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

Directions

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.

Photos

https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-puffed-quinoa-bars