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Milk Chocolate Protein Bar with Soy Crisp

Milk Chocolate Protein Bar with Soy Crisp

Nutrition Facts

Per 55g serving

% Daily Value based on a 2000 kcal diet

Calories 200 kcal
10% DV
Total Fat 7.0g
11% DV
Monounsaturated Fat2.2g
Polyunsaturated Fat0.5g
Saturated Fat4.2g
Trans Fat0.1g
Total Carbohydrate 18.0g
6% DV
Fiber3.0g
Starch13.2g
Sugars1.8g
Protein 20.0g
40% DV
Animal Protein20.0g

About

A low-sugar Barebells protein bar, estimated at one standard 55 g bar. High in protein with moderate carbohydrates and fat.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)2.0mcg7%
Choline18.0mg3%
Folate (B9)18.0mcg5%
Niacin (B3)1.2mg8%
Pantothenic Acid (B5)0.5mg10%
Riboflavin (B2)0.2mg15%
Thiamin (B1)0.1mg7%
Vitamin A40.0mcg4%
Vitamin B120.3mcg13%
Vitamin B60.1mg5%
Vitamin D0.5mcg3%
Vitamin E0.6mg4%
Vitamin K2.0mcg2%

Minerals

NutrientAmountDV%Half-life
Calcium180.0mg18%
Copper90.0mcg10%
Iron1.2mg7%
Magnesium35.0mg8%
Phosphorus140.0mg20%
Potassium160.0mg3%
Selenium4.0mcg7%
Sodium170.0mg7%
Zinc0.9mg8%

Milk Chocolate Protein Bar with Soy Crisp

Headnote


This bar is built on restraint: a supple protein matrix, a clean chocolate shell, and the light fracture of soy crisp for contrast. It should eat as a composed confection rather than a supplement, with sweetness held in check and texture kept precise. The finish must be smooth, cool, and clean on the palate.

Recipe essentials


  • Dish category: Protein confectionery bar

  • Cuisine or origin: Modern European

  • Course type: Snack

  • Yield: 1 bar

  • Serving size: 55 g

  • Prep time: 20 minutes

  • Cook time: 10 minutes

  • Total time: 30 minutes

  • Difficulty: Intermediate


    • Equipment


  • Small mixing bowl

  • Silicone spatula

  • Small saucepan

  • Heatproof bowl

  • 55 g bar mold or small rectangular mold

  • Offset spatula

  • Scale accurate to 1 g

  • Refrigerator


    • Ingredients


    Protein base


  • 18 g milk protein

  • 10 g collagen hydrolysate

  • 8 g sweetener

  • 4 g glycerol

  • 3 g palm kernel oil, melted

  • 2 g flavoring

  • 5 g soy crisp


    • Chocolate coating


  • 3 g milk chocolate coating

  • 1 g cocoa butter

  • 1 g cocoa mass


    • Method


  • 1. Combine the milk protein, collagen hydrolysate, and sweetener in a small bowl. Mix thoroughly so the powders are evenly distributed and no pale streaks remain.

  • 2. Add the glycerol, melted palm kernel oil, and flavoring. Work with a spatula for 1 to 2 minutes until the mixture becomes dense, smooth, and cohesive. Fold in the soy crisp last, just until evenly suspended and the structure remains intact.

  • 3. Press the base firmly into a 55 g bar mold. Compress it in layers to eliminate air pockets and create a clean, compact body. The surface should be level and tight.

  • 4. Melt the milk chocolate coating, cocoa butter, and cocoa mass together over gentle heat, stirring until fully fluid and glossy. Keep the mixture warm and fluid, but do not overheat; it should remain smooth and pourable.

  • 5. Unmold the bar and coat it evenly with the chocolate mixture. Use an offset spatula to sweep away excess and leave a thin, even shell. The coating should set with a satin finish and a firm snap.

  • 6. Chill the bar for 10 to 15 minutes, just until the coating is fully set and the center feels firm to the touch.


    • Plating and serving


    Serve the bar whole, chilled but not hard, so the shell gives cleanly and the interior remains supple. Present it simply, with the chocolate seam neat and the profile squared.

    Professional notes


  • The base must be compact before coating; any looseness will fracture the shell.

  • Glycerol controls chew and prevents a dry finish, so it must be fully integrated.

  • Keep the chocolate layer thin. A heavy coating dulls the bar’s balance and makes the texture clumsy.
    • Gluten-freeBalanced
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