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Gourmet
Cereal bars
Made with Cooking Range Jivara 40% Milk Chocolate
An original l’École Gourmet Valrhona recipe
3 stepsMakes 8 to 10 pieces
Recipe Step by Step
Step01
FRUITY CEREAL BARS
100 g Oats
25 g Sunflower seeds
25 g Flax seeds
25 g Chopped almonds
85 g Chopped pistachios
25 g Honey
25 g Brown sugar
35 g Goji berries
15 g Poppy seeds
245 g STRAWBERRY INSPIRATION
Mix together the oats, sunflower seeds, flax seeds, almonds, pistachios, honey and brown sugar. Bake at 355°F (180°C) for 10 minutes, making sure you mix again halfway through.
Once out of the oven, leave to cool, then add the goji berries and poppy seeds.
Add the melted STRAWBERRY INSPIRATION.
Put the mixture in silicone molds and leave to set in the refrigerator for 20 minutes.
Cut the cereal bars to your preferred length.Chopped pistachios
Once out of the oven, leave to cool, then add the goji berries and poppy seeds.
Add the melted STRAWBERRY INSPIRATION.
Put the mixture in silicone molds and leave to set in the refrigerator for 20 minutes.
Cut the cereal bars to your preferred length.Chopped pistachios
Step02
CANADIAN-STYLE CEREAL BARS
100 g Oats
35 g Sunflower seeds
35 g Chopped almonds
65 g Chopped pecans
40 g Maple syrup
25 g Maple sugar
40 g Dried cranberries
280 g JIVARA 40%
Mix together the oats, sunflower seeds, almonds, pecans, maple syrup and maple sugar.
Bake at 355°F (180°C) for 10 minutes, making sure you mix again halfway through.
Once out of the oven, leave to cool, then add the dried cranberries.
Add the melted JIVARA 40%.
Put the mixture in silicone molds and leave to set in the refrigerator for 20 minutes.
Cut the cereal bars to your preferred length.
Bake at 355°F (180°C) for 10 minutes, making sure you mix again halfway through.
Once out of the oven, leave to cool, then add the dried cranberries.
Add the melted JIVARA 40%.
Put the mixture in silicone molds and leave to set in the refrigerator for 20 minutes.
Cut the cereal bars to your preferred length.
Step03
INDULGENT CEREAL BARS
100 g Oats
25 g Sunflower seeds
25 g Flax seeds
25 g Chopped almonds
15 g Chopped pecans
15 g Chopped pistachios
25 g Honey
25 g Brown sugar
15 g Dried cranberries
25 g Dried apricots
200 g DULCEY 35%
or 160 g CARAÏBE 66%
Mix together the oats, sunflower seeds, flax seeds, almonds, pecans, pistachios, honey and brown sugar.
Bake at 355°F (180°C) for 10 minutes, making sure you mix again halfway through.
Once out of the oven, leave to cool, then add the dried apricots and cranberries.
Finish off by adding the melted DULCEY 35% or CARAÏBE 66%.
Put the mixture in silicone molds and leave to set in the refrigerator for 20 minutes.
Cut the cereal bars to your preferred length.
Bake at 355°F (180°C) for 10 minutes, making sure you mix again halfway through.
Once out of the oven, leave to cool, then add the dried apricots and cranberries.
Finish off by adding the melted DULCEY 35% or CARAÏBE 66%.
Put the mixture in silicone molds and leave to set in the refrigerator for 20 minutes.
Cut the cereal bars to your preferred length.