High protein bar

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Ingredient	Amount	% as is
VERSAFIBE™ 285 soluble corn fiber		24.30
ASTRAEA® liquid allulose		14.08
Sigma SN5 (PSB-4053) stevia sweetener		0.10
Milk protein isolate		17.68
Whey protein isolate		15.47
Glycerin		10.00
Cocoa powder, alkalized		5.73
Almond butter		4.25
Water		3.70
Chocolate liquor discs		2.08
Flavor, chocolate, natural, WONF		1.56
Salt		0.52
Vanilla extract		0.52
	TOTAL	100.00

Dry blend the milk protein isolate, whey protein isolate, and cocoa powder in the bowl of a Hobart mixer using paddle attachment - mix on low speed for about 30 seconds.
In the bowl of a double boiler, add chocolate liquor, almond butter, stevia sweetener, glycerin, soluble corn fiber, and allulose, and stir to combine; heat over simmering water and stir frequently as chocolate liquor melts.
Once chocolate liquor has melted, add water gradually while stirring until combined, and continue heating until mixture reaches 80 brix.
Remove mixture from heat and cool, while stirring, to between 50-60C,then add salt, chocolate flavor, and vanilla extract. Stir to combine, about 30 seconds.
Add half of the mixture to the Hobart bowl and mix on speed 1 for 1 minute. Add remaining half of mixture to bowl, then mix on speed 2 for 1 minute. Scrape bowl and mix an additional 30 seconds on speed 1.
Slab bar mixture on oiled parchment and roll with an oiled rolling pin to approximately 5/8 inch thickness.
Store bar slab in a resealable mylar bag for 24 hours before cutting.
To portion, cut off bar edges from slab and cut to desired size.
Store cut bars between layers of oiled parchment in a recloseable plastic container and store inside mylar bag.