Hazelnut Nougat Protein Bar

Headnote

This bar is built for clean structure and a supple bite: a cocoa-scented matrix of milk protein and collagen, lifted by hazelnut and deepened with nougat-like chocolate notes. The finish is firm but not brittle, with a crisp internal lightness from soy crisp and a polished melt from cocoa butter and palm kernel oil. It is a composed protein bar, precise in sweetness, texture, and restraint.

Recipe essentials

Dish category: Protein bar

Cuisine or origin: Contemporary confectionery

Course type: Snack

Yield: 1 bar

Serving size: 55 g

Prep time: 15 minutes

Cook time: 5 minutes

Total time: 20 minutes

Difficulty: Moderate

Equipment

Digital scale

Small heatproof bowl

Small saucepan

Silicone spatula

55 g bar mold or a small rectangular mold of similar capacity

Parchment paper

Offset spatula or straight scraper

Ingredients

16 g milk protein

6 g collagen hydrolysate

5 g polydextrose

2 g sweetener

5 g cocoa butter

4 g hazelnut, finely chopped

4 g palm kernel oil

3 g whole milk powder

3 g cocoa mass, finely chopped

4 g soy crisp

1 g glycerol

2 g sunflower lecithin

Method

1. Line the mold neatly with parchment paper, leaving enough overhang to lift the bar cleanly. Set aside.

2. Combine the milk protein, collagen hydrolysate, polydextrose, sweetener, whole milk powder, and soy crisp in a small bowl. Stir thoroughly so the dry ingredients are evenly distributed and no concentrated pockets remain.

3. Place the cocoa butter, palm kernel oil, cocoa mass, glycerol, and sunflower lecithin in a small saucepan over the lowest heat. Warm gently for 2 to 3 minutes, stirring continuously, just until fully melted and glossy. The mixture should be fluid and uniform, with no visible solids.

4. Remove from the heat. Add the melted fat mixture to the dry ingredients in two additions, stirring firmly after each addition to form a cohesive paste. Fold in the chopped hazelnut last. The mass should be thick, smooth, and slightly pliable, with the soy crisp still distinct.

5. Press the mixture into the prepared mold in an even layer, compacting firmly with the spatula to eliminate air pockets. Smooth the surface with a straight edge so the top is level and compact.

6. Chill for 10 to 12 minutes, or until the bar is set enough to release cleanly and holds a firm, sliceable structure. The surface should feel dry to the touch and the interior should remain dense but not hard.

7. Unmold carefully and trim the edges if needed for a clean, finished profile. Weigh the finished bar; it should total 55 g.

Plating and serving

Serve the bar whole, centered on a small plate or wrapped with precision for a clean, modern presentation. The surface should remain smooth, the edges sharp, and the bar should read as compact and deliberate rather than rustic.

Professional notes

Keep the fat mixture just melted; overheating will dull the cocoa notes and loosen the final structure.

The dry mix must be fully blended before the fats are added, or the bar will set unevenly.

Firm compression in the mold is essential for a clean cut and a stable bite.