Servings: 6 Bars
Equipment
- Oven
- Utensils
- Sifter
Ingredients
- 95 g Butter
- 60 g Granulated Sugar
- 15 g Allez Belgian Glucose Syrup
- 95 g All-Purpose Flour
- 3 g Baking Powder
- 75 g Whey Protein Powder
- 135 g Eggs
- 25 g Dried Strawberries
- 25 g Almonds ( slivered, toasted )
- 22 g deZaan Holland Terra Rossa 22/24% Dutched Cocoa Powder
- Callebaut 100% Cocoa Mass Discs ( as needed )
Instructions
Method
- Cream butter with sugar and 15 g Allez Belgian Glucose Syrup.
- Slowly incoporate eggs until homogenous.
- Sift all the dry powders, including 22 g deZaan Holland Terra Rossa 22/24% Dutched Cocoa Powder.
- Fold into the creamed egg and butter mixture, mix until homogenous.
- Fold in the toasted almonds and dried strawberries.
- Shape into a rectangle, 1.5cm in height.
- Bake at 170°C for 12 minutes.
- Drizzle (melted) Callebaut 100% Cocoa Mass Discs over the protein bars to garnish.
- Cool and slice.