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BIO Dark Chocolate Rice Cakes

The BIO Dark Chocolate Rice Cakes are a vegan snack made from just two ingredients: dark chocolate and puffed whole grain rice - pure enjoyment, simply made!

vegan vegetarian gluten-free lactose-free nut-free peanut-free egg-free soy-free fish-free sesame-free long-lasting convenience scalable batch-cooking crispy buffet-suitable finger-food portionable

BIO Dark Chocolate Rice Cakes

Recommended Organic Ingredients

Recommended Organic Ingredients
Organic chocolate drops (couverture)
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Recipe
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  • Organic chocolate drops (couverture)
    Organic chocolate drops (couverture) 90.016
    3.0 kg
    Organic chocolate drops (couverture)
    Organic chocolate drops (couverture) 90.016
    Chocolate coating mass "couverture" in drop form, thus particularly easy to process further. Their cocoa content of about 50% provides an optimal taste of fine chocolate for your recipes. The uses are very diverse, for example, they can be processed in chocolate muffins, cookies, cakes, cookies, cakes and pastries. They are also ideal for decorating and garnishing. Organic sugar is used in the production of these chocolate drops. Our organic chocolate drops are bittersweet, vegan and gluten-free.
    Show More Show Less
    Benefits
    • Taste, nutritional value
    • Decoration / optics
    • easy, fast and convenient to process
    • gluten free
    Fields of Application
    • Coating mass
    • bakery products
    • confectionery
    • ice cream
    • muesli mixes
    • specialties
    More Info
  • BIO-Vollkornreis gepufft
    2.0 kg

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Recipe Note

With just two high-quality ingredients, these chocolate rice cakes can be made particularly efficiently and flexibly - ideal for innovative, low-allergen snack concepts.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

Personal Consultation without wait queues.

Preparation

The recipe offers a simple, scalable preparation with only two ingredients, is low in allergens, vegan, gluten-free, and allows for a long shelf life with maximum crispness.

Preparation of BIO Dark Chocolate Rice Cakes for 50 pieces

  1. Preparation: Put 2.0 kg of BIO-Vollkornreis gepufft into a large, food-safe mixing bowl. Prepare the production area hygienically and bring all ingredients to room temperature.
  2. Melting chocolate: Slowly dissolve 3.0 kg of BIO-Schokoladetropfen, zartbitter in a kettle at 45–50 °C while constantly stirring in a water bath or in an industrial melting system. The temperature must not exceed 50 °C in order to maintain the cocoa butter structure.
  3. Mixing: Pour the melted dark chocolate evenly over the puffed rice. Mix carefully but thoroughly with a large spatula or in a planetary mixer until all rice grains are completely coated with chocolate.
  4. Shaping: Portion the mixture (approx. 100 g each) into round or rectangular silicone molds or onto a baking tray lined with baking paper and press lightly to achieve a uniform thickness. Alternatively, use an industrial molding line.
  5. Cooling: Place the shaped rice cakes on conveyor belts or wire racks into a cooling room (10–15 °C) and let them set for at least 60 minutes.
  6. Packaging: After complete cooling, package the rice cakes individually or in multipacks under a protective atmosphere to preserve freshness and crispness. Shelf life in dry, cool storage: at least 6 months.

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