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BIO Choc Bar Coconut

The BIO Choc Bar Coconut offers a crispy texture through roasted coconut flakes and hazelnuts, perfect for healthy indulgence.

vegan vegetarian gluten-free lactose-free kosher long-lasting scalable crispy finger-food portionable

BIO Choc Bar Coconut

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Recipe
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  • BIO-Coconut flakes
    1 kg
  • BIO-Sugar golden yellow (=BIO-Raw cane sugar)
    1 kg
  • BIO-Cocoa butter
    2 kg
  • BIO-Inulin Powder
    500 g
  • BIO-Syrup Powder Dextrose DE97
    500 g
  • BIO-Cocoa mass
    1 kg
  • BIO-Hazelnuts Granulate 2-4 mm
    500 g
  • BIO-Sunflower-CORE OIL
    50 g
  • BIO-Salt, non-iodized (Atlantic Sea Salt)
    50 g
  • BIO-Vanilla pods powder
    100 g

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Recipe Note

These ingredients offer a unique opportunity to make delicious and healthy bars that are both innovative and market-appropriate.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

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Preparation

This BIO Choc Bar Coconut offers an innovative combination of roasted coconut flakes and hazelnuts, which provide a unique crunch. The use of inulin and dried rice glucose syrup improves the texture and increases the shelf life.

Preparation of BIO Choc Bar Coconut for 50 bars

  1. Roast coconut flakes: Roast 1 kg of BIO-coconut flakes at 160°C in the oven for 10 minutes until golden brown. Let it cool.
  2. Make chocolate mass: Melt 2 kg of BIO-cocoa butter and 1 kg of BIO-cocoa mass at 45°C. Stir in 1 kg of BIO-sugar golden yellow (=BIO-raw cane sugar) and 100 g of BIO-vanilla pods powder.
  3. Mix coconut mass: Add 500 g of BIO-Inulin Powder, 500 g of BIO-Syrup Powder Dextrose DE97, and 500 g of roasted BIO-Hazelnuts Granulate 2-4 mm to the coconut flakes.
  4. Combine masses: Fold the coconut mass into the chocolate mass. Add 50 g of BIO-Salt, non-iodized (Atlantic Sea Salt) and 50 g of BIO-Sunflower-SEED OIL as an emulsifier.
  5. Shape and cool: Fill the mixture into bar molds and cool at 4°C for 2 hours.
  6. Pack: Remove the bars from the molds and pack them airtight.

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