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BIO Choco Balls

BIO Choco Balls: A crispy and chocolatey snack, perfect for the snack market and ideal for mass production.

vegetarian long-lasting scalable crispy finger-food

BIO Choco Balls

Recommended Organic Ingredients

Recommended Organic Ingredients
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Recipe
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  • BIO-alpha Wheat
    500 g
  • BIO-Cornstarch native
    250 g
  • BIO-Rice flour
    250 g
  • BIO-Sugar golden yellow (=BIO-Raw cane sugar)
    300 g
  • BIO-Skimmed milk powder
    50 g
  • BIO-Cocoa powder raw 10 – 12 % alkalized
    50 g
  • BIO-Syrup classic DE60
    200 g
  • BIO-Salt, non-iodized (Atlantic Sea Salt)
    5 g
  • BIO-Soy-Lecithin
    5 g

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Recipe Note

Discover the versatility of ingredients in our BIO Choco Balls. Ideal for the snack market, they offer a long shelf life and a crispy texture.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

Personal Consultation without wait queues.

Preparation

The BIO Choco Balls offer a delicious combination of crispy texture and chocolatey taste, ideal for the snack market. They are easy to produce in large quantities and offer a long shelf life.

Preparation of BIO Choco Balls for 50 servings

  1. Cereal flour: Mix 500g of BIO-alpha wheat with 250g of BIO-Maize starch native and 250g of BIO-Rice flour in a large bowl.
  2. Cane sugar: Add 300g of BIO-Sugar golden yellow (=BIO-Cane sugar) and mix everything thoroughly.
  3. Chocolate coating: Melt 250g of milk chocolate coating in a double boiler and mix it with 50g of BIO-Skimmed milk powder and 50g of BIO-Cocoa powder raw 10 – 12 % alkalized.
  4. Corn syrup: Use 200g of BIO-Syrup classic DE60 as a binder and add it to the flour mixture.
  5. Shaping: Shape small balls from the mixture and place them on a baking tray lined with baking paper.
  6. Baking: Bake the balls at 180°C for 15 minutes, until they are firm.
  7. Cooling: Let the Choco Balls cool completely and store them in an airtight container.

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