Chocolate Apple Crunch
30 g Tree Top Low Moisture Granules, 4 Mesh
15 g Tree Top Apple Juice Concentrate
15 g Tree Top Apple Flake Powder, 20 Mesh, Sulfured
5 g Tree Top Apple Fiber, 50 Mesh, Non-sulfured
50 g brown rice syrup
30.50 g rolled oat flakes
30 g almonds, roasted, chopped 1/4"
12.20 g raisins or currants
10 g rice crisps with cocoa
10 g wheat flour
10 g rice crisps
5 g peanuts, roasted
5 g canola oil
2.50 g evaporated cane sugar
1.30 g vanilla extract
0.30 g apple flavor
0.23 g sea salt
0.20 g hazelnut extract
120 g milk chocolate
0.06 g stabilizer
Chocolate Apple Crunch:
Blend salt and cane sugar with apple flavor and reserve.
Mix oats, apple chips, almonds, flake powder, raisins, rice crisps, fiber, apricots and flour together and reserve.
Heat brown rice syrup, apple concentrate, oil and vanilla in a steam
jacket blender and begin heating. Add reserved sugar and flavor mixture.
Heat to 195 F, stirring constantly until sugar completely dissolves.
Fold in reserved oat mixture and mix on low setting until incorporated.
Press into parchment-lined tray only until even with no gaps 3/4", not
compacted. Cover exposed surfaced with plastic to avoid drying. Rest
until reaches room temperature and cut into bars to 2" x 1" and dip in
chocolate (recipe follows).
Melt chocolate in double boiler over simmering (not boiling) water,
stirring constantly until melted. Fold in stabilizer and completely
incorporate by mixing slowly.
Dip each bar in mixture approximately 3mm up on all four sides and
place on drying rack. Let set at room temperature. Package in individual
bags and seal.
Yields 20 bars 21 grams each