Headnote

This bar is built for contrast: a supple, protein-rich core held within a thin milk chocolate shell, with soy crisps lending the final fracture. The sweetness is controlled, the texture layered, and the finish clean rather than cloying. It is a precise confection, designed to eat like a bar yet behave like a composed pastry.

Recipe essentials

Dish category: Confectionery bar

Cuisine or origin: Contemporary European-style

Course type: Snack

Yield: 1 bar

Serving size: 55 g

Prep time: 20 minutes

Cook time: 5 minutes

Total time: 45 minutes

Difficulty: Moderate

Equipment

Small mixing bowl

Heatproof bowl

Small saucepan

Silicone spatula

Digital scale

Bar mould or rectangular silicone mould, 55 g capacity

Small offset spatula or palette knife

Refrigerator

Ingredients

Milk protein filling

18 g milk protein blend

4 g collagen hydrolysate

4 g sweeteners

3 g palm kernel oil, melted

2 g glycerol

1 g flavorings

0.5 g salt

4 g soy crisps

Coating

18 g milk chocolate coating

0.5 g cocoa butter

Method

1. Line or prepare a 55 g bar mould. Keep it clean and dry. If the mould is rigid, lightly chill it for 5 minutes so the coating sets evenly on contact.

2. In a small bowl, combine the milk protein blend, collagen hydrolysate, sweeteners, and salt. Mix thoroughly so the dry components are fully dispersed and no pale streaks remain.

3. Add the melted palm kernel oil, glycerol, and flavorings. Work the mixture with a spatula for 1 to 2 minutes until it gathers into a smooth, dense paste. Fold in the soy crisps last, just until evenly distributed and still intact.

4. Press the filling firmly into the mould in a single layer. Compact it with the back of a spoon or the spatula so the surface is level and the mass is cohesive. Chill for 10 minutes until firm enough to unmould without distortion.

5. Melt the milk chocolate coating with the cocoa butter over gentle heat, keeping the mixture fluid and glossy. Stir until fully smooth and warm, not hot; the coating should flow in a thin, even ribbon.

6. Unmould the chilled filling and place it on a rack or parchment. Enrobe it evenly with the chocolate coating, using the spatula to close the sides and smooth the surface. The shell should be thin, continuous, and free of heavy buildup.

7. Set the bar in the refrigerator for 15 to 20 minutes until the coating is firm and the centre remains dense and sliceable. The finished bar should feel solid at room temperature, with a clean snap from the shell and a creamy interior.

Plating and serving

Serve the bar whole, centered on a small plate or wrapped cleanly in parchment. Present it with the shell intact and the surface unblemished, so the contrast between crisp coating and creamy core is evident at first glance.

Professional notes

The filling must be compact before coating; a loose centre will fracture the shell.

Keep the chocolate coating thin. Excess thickness dulls the bite and obscures the texture contrast.

The soy crisps should remain distinct, not crushed into the paste, so the finished bar retains its intended crispness.