Headnote

This bar is built for a clean snap, a soft creamy centre, and a controlled cocoa finish. The structure is simple, but the balance is exact: dairy proteins for body, crisp inclusions for contrast, and cocoa butter for a firm, polished set. It should eat as a composed confection, not as a dense protein block.

Recipe essentials

Dish category: Protein bar

Cuisine or origin: Contemporary Nordic-inspired confectionery

Course type: Snack

Yield: 1 bar

Serving size: 55 g

Prep time: 20 minutes

Cook time: 5 minutes

Total time: 1 hour 30 minutes

Difficulty: Moderate

Equipment

Digital scale

Small heatproof bowl

Small saucepan

Silicone spatula

Bar mould or small rectangular mould

Parchment paper

Refrigerator

Ingredients

Protein base

16 g milk protein

10 g collagen hydrolysate

6 g sweetener

5 g whole milk powder

2 g salt

2 g flavoring

4 g glycerol

2 g emulsifier

Crisp and fat phase

4 g soy crisp

2 g sunflower oil

2 g cocoa butter

2 g cocoa mass

Method

1. Line a small rectangular mould with parchment paper. The mould should hold a bar of approximately 55 g in a neat, even block.

2. In a heatproof bowl, combine the milk protein, collagen hydrolysate, sweetener, whole milk powder, salt, flavoring, and emulsifier. Mix thoroughly for 1 minute until the powders are evenly distributed and the blend is uniform in colour.

3. Add the glycerol and mix with a spatula for 1 minute. The mixture should begin to gather into a smooth, pliable paste without dry pockets.

4. In a small saucepan over low heat, melt the cocoa butter, cocoa mass, and sunflower oil together for 2 to 3 minutes, stirring gently until fully fluid and glossy. Remove from the heat as soon as the mixture is homogeneous; do not overheat.

5. Pour the melted fat phase into the protein mixture and stir firmly for 1 to 2 minutes until the mass becomes smooth, cohesive, and slightly tacky. Fold in the soy crisp at the end, just until evenly distributed and still intact.

6. Press the mixture into the prepared mould in a single layer. Compress it firmly with the spatula so the surface is level and the edges are clean. The bar should feel dense and unified, with the crisp pieces suspended throughout rather than crushed.

7. Refrigerate for 1 hour, or until the bar is fully set and firm to the touch. It should release cleanly from the mould and hold a straight edge when unmoulded.

Plating and serving

Unmould the bar and serve it whole, or slice it with a sharp knife for a clean cross-section. The finish should be smooth and compact, with visible crisp inclusions and a restrained cocoa sheen.

Professional notes

Keep the fat phase just fluid; excessive heat dulls the flavour and weakens the set.

The bar depends on compression. Insufficient pressing gives a crumbly texture and an uneven bite.

Add the soy crisp last and fold briefly to preserve the intended crunch.