Puffed Quinoa Chocolate Bar with Chef Josh from Guittard

puffed quinoa chocolate bars

Sometimes we want to step away from all the chocolate desserts and try something a little healthier. Right? Maybe? Well, the puffed quinoa chocolate bar isn’t exactly healthy, but it does manage to be the best of both worlds with puffed quinoa, dried fruit, and delicious chocolate. They are the perfect afterschool snack. And during his class, chef Josh really sold us on using precision measurements for ingredients to make it easy to double or even triple a recipe.

Some kitchen tools recommend by Chef Josh for this recipe include a digital scale and probe or candy thermometer so you can get weights and temperatures just right. And these tools work for so much more than just your puffed quinoa chocolate bars.

Puffed Quinoa Chocolate Bars with Chef Josh

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  • 169 grams honey
  • 104 grams sugar
  • 65 grams water
  • 45 grams maple syrup
  • 65 grams egg whites
  • 6.5 grams salt
  • 78 grams cocoa butter
  • 78 grams unsweetened chocolate (Oban)
  • 52 grams peanut butter
  • 325 grams toasted slivered almonds
  • 130 grams puffed quinoa
  • 150 grams dried cherries
  • 117 grams shredded coconut



Combine honey, sugar, water, and maple syrup in a medium saucepan,


bring to a boil.


Place the egg whites and salt in a 5qt mixer, begin to stir with the whisk attachment on low speed.


Melt the cocoa butter in a small sauce pan until hot, add the unsweetened chocolate to melt, add peanut butter and set aside.


When the sugar reaches 155°C (311℉), turn the mixer on high speed to develop soft peaks.


Allow syrup to settle for 15-20 seconds, carefully pour a steady stream into the egg whites while whipping on high.


As soon as full volume is achieved (you can see it and hear it in your mixer), lower the speed to medium/low and slowly add the chocolate mixture until it’s fully incorporated.


Replace the whisk attachment with a paddle attachment and stir remaining ingredients in until thoroughly blended.


Pour mixture out onto a prepared 12’x12’x 1/2’ thick frame and roll to fit the mold before the mixture cools.


Allow to set overnight or several hours.


Cut into desired shapes and dip into a melted/tempered chocolate of your choice and garnish with flaky sea salt.

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