The present invention consists in the manufacture of a product comprising Amaranthus hypochondriacus, Glycine Max flour, Sphenarium Purpurascens Ch flour and milk chocolate. The mixture of said ingredients is intended to increase the protein content in an amaranth bar with chocolate. The addition of Glycine Max and Sphenarium Purpurascens Ch flour was useful to increase the protein content in the final product. The composition of the whole ingredients includes a mixture of milk and chocolate that collaborates in disguising the flavour of the Glycine Max and Sphenarium Purpurascens flours. The present product is characterised in that the organoleptic properties of the traditional amaranth with chocolate bar are maintained (colour, odour and flavour), since the product does not suffer any alteration, thereby obtaining a high protein-content product, which is used as a food complement.
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