Dairy Free

DY-NO-MITE BAR

Made with Guanaja 70%

Original Dairy-Free recipe by L'École Valrhona Pastry Chef Sarah Tibbetts. Makes 30 bars.

5 steps

Recipe Step by Step

01

GUANAJA CRÉMEUX

965g oat milk (gluten free)
125g powdered glucose
20g SOSA Natur Emul
575g 4653 (GUANAJA 70% FEVE 3KG)
145g coconut oil

Heat the oat milk to 77˚F (25°C). Add the glucose and Natur Emul and heat to 185˚F (85°C). Melt the coconut oil and mix with the melted GUANAJA 70%couverture. Pour the hot liquid over the couverture in 4 additions, mixing to emulsify. Blend with an immersion blender to perfect the emulsion. Refrigerate overnight.

02

ALMOND CRÉMEUX

530g oat milk (gluten free)
60g powdered glucose
10g SOSA Natur Emul
450g 14029 (INSPIRATION AMANDE FEVE 3KG)

Heat the oat milk to 77˚F (25°C). Add the glucose and Natur Emul and heat to 185˚F (85°C). Pour the hot liquid over the melted ALMOND INSPIRATION in 4 additions, mixing to emulsify. Blend with an immersion blender to perfect the emulsion. Refrigerate overnight.

03

COCOA CRUMBLE

100g gluten-free flour blend
50g 159 (CACAO POUDRE 3KG)
30g almond oil
30g 4653 (GUANAJA 70% FEVE 3KG)

Combine the dry ingredients in the bowl of a stand mixer. Add the cubed vegan butter at room temperature and mix until the dough begins to come together but is still crumbly. Spread on a parchment-lined perforated sheet pan and bake at 315˚F (157˚C) until fully cooked. Cool and place in the bowl of a food processor. Add the almond oil and melted GUANAJA 70% couverture and pulse until just combined. Roll out the mixture between two sheets of parchment paper to 11x12in. Chill in the refrigerator until ready to use.

04

Crunchy praliné

75g 4653 (GUANAJA 70% FEVE 3KG)
250g 10857 (PRALINE AMANDE 60% CARAMELISE 3KG)
50g almond butter
115g silvered almonds

Toast and chop the slivered almonds. Melt the GUANAJA 70% couverture and then combine all of the ingredients. Use the mixture at around 72-73˚F (22-23˚C) and spread out evenly on top of the Cocoa Crumble layer. Place in the freezer to set before cutting.

05

COCOA NIB GLAZE

1350g 4653 (GUANAJA 70% FEVE 3KG)
270g almond oil
135g 3285 (GRUE DE CACAO 1KG)

Melt the GUANAJA 70% couverture. Add the almond oil and COCOA NIBS. Use the glaze at 95˚F (35˚C).

Assembly and finishing

Remove the layered Cocoa Crumble and Crunchy Praliné base from the freezer and let warm slightly before cutting. Cut into 12x1.5cm rectangles. Separate on a Silpat-lined tray, then using a large round tip, pipe the cold Almond Crémeux on top, smoothing the ends with a hot knife.Return the inserts to the freezer. Warm the GUANAJA Crémeux just until liquid but not hot. Pour 50g of GUANAJA Crémeux into a mold (Silikomart SF247) then place the frozen insert inside, making sure the insert is flush with the opening of the mold and the Crémeux is evenly distributed.  Repeat with all the inserts, then blast freeze before unmolding.Unmold the bars and place on a glazing rack. Heat the Cocoa Nib Glaze to 95˚F (35˚C) and evenly coat the frozen bars. Place in a covered container and allow to thaw in the refrigerator before serving.