Softgrain Chocolate Bar

Working Method

Working Method
  • Combine Softgrains with chopped apricots, granola, oats, and coconut. 
  • Bring syrups and vanilla to a boil and add to the Softgrains. 
  • Melt chocolate to 115°F and add to the mixture along with the salt. 
  • Press into a half sheet tray and bake at 325°F for 15 minutes.

  • Temper some Belcolade Selection Dark CT. 
  • Cut granola bars into 3 1/2 inch X 1 1/2 inch pieces. 
  • Dip bars into the tempered chocolate. 
  • Decorate with a CT stamp.

Softgrain Chocolate Bar

Complexity level:  


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