Recipe: “Crispy Grains & Seeds” chocolate bars

Recipe: “Crispy Grains & Seeds” chocolate bars
January 6, 2022 Maarten Jordaens

 “Crispy grains & seeds chocolate bars”


1. Crispy dark chocolate bar
– Dark chocolate – (Veliche – Origin El Salvador)
– 100 g – Rice CrispsJordà
– 70 g – Crispy QuinoaJordà
– 80 g – Crispy BuckwheatJordà
– 65 g – Crispy SpeltJordà

  • Mix rice crisps, crispy quinoa, crispy buckwheat, crispy spelt to make the crispy mix.
  • Temper “Veliche – Origin El Salvador” dark chocolate.
  • Sprinkle the mold with the crispy mix. (Mold 1992 – Chocolate World)
  • Add tempered dark chocolate.
  • Sprinkle the crispy mix on top of the mold to finish.
  • Vibrate the mold.

2. Crispy green pistachio chocolate bar
– White chocolate – (Veliche – Obsession 30)
– Green natural color powder – Toufood
– 100 g – Rice CrispsJordà
– 70 g – Crispy QuinoaJordà
– 80 g – Crispy BuckwheatJordà
– 65 g – Crispy SpeltJordà
– 50 g – Chopped roasted pistachio
– Salt flakes

  • Mix rice crisps, crispy quinoa, buckwheat & spelt with chopped pistachio to make the crispy mix.
  • Temper “Veliche – Obsession 30” white chocolate.
  • Sprinkle the mold with the crispy mix. (Mold 1992 – Chocolate World)
  • Mix tempered chocolate with green color powder and fill the mold.
  • Sprinkle with the crispy mix + salt flakes on top of the mold to finish.
  • Vibrate the mold.

3. Crispy pink “RuDy” chocolate bar
– 250 g – White chocolate – (Veliche – Obsession 30)
– 10 g – Yoghurt powder – Yödry – Toufood
– 15 g – Raspberry powderJordà
– 10 g – Rice vinegar powderJordà
– 100 g – Rice CrispsJordà
– 70 g – Crispy QuinoaJordà
– 80 g – Crispy BuckwheatJordà
– 65 g – Crispy SpeltJordà

  • Mix rice crisps, crispy quinoa, crispy buckwheat, crispy spelt to make the crispy mix.
  • Temper “Veliche – Obsession 30” white chocolate.
  • Sprinkle the mold with the crispy mix. (Mold 1992 – Chocolate World)
  • Mix tempered chocolate with raspberry, rice vinegar & yoghurt powder and fill the mold.
  • Sprinkle the crispy mix on top of the mold to finish.
  • Vibrate the mold.

4. Crispy yellow lemon chocolate bar
– 250 g – White chocolate – (Veliche – Obsession 30)
– 8 g – Yellow natural color powder
– 15 g – Lemon peel powder
– 10 g – Rice vinegar powderJordà
– 100 g – Rice CrispsJordà
– 70 g – Crispy QuinoaJordà
– 80 g – Crispy BuckwheatJordà
– 65 g – Crispy SpeltJordà

  • Mix rice crisps, crispy quinoa, crispy buckwheat, crispy spelt to make the crispy mix.
  • Temper “Veliche – Obsession 30” white chocolate.
  • Sprinkle the mold with the crispy mix. (Mold 1992 – Chocolate World)
  • Mix tempered chocolate with yellow color, lemon peel & rice vinegar powder and fill the mold.
  • Sprinkle the crispy mix on top of the mold to finish.
  • Vibrate the mold.