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DY-NO-MITE BAR
Made with Guanaja 70%
Original Dairy-Free recipe by L'École Valrhona Pastry Chef Sarah Tibbetts. Makes 30 bars.
5 stepsRecipe Step by Step
GUANAJA CRÉMEUX
965g oat milk (gluten free)
125g powdered glucose
20g SOSA Natur Emul
575g 4653 (GUANAJA 70% FEVE 3KG)
145g coconut oil
ALMOND CRÉMEUX
530g oat milk (gluten free)
60g powdered glucose
10g SOSA Natur Emul
450g 14029 (INSPIRATION AMANDE FEVE 3KG)
COCOA CRUMBLE
100g gluten-free flour blend
50g 159 (CACAO POUDRE 3KG)
30g almond oil
30g 4653 (GUANAJA 70% FEVE 3KG)
Crunchy praliné
75g 4653 (GUANAJA 70% FEVE 3KG)
250g 10857 (PRALINE AMANDE 60% CARAMELISE 3KG)
50g almond butter
115g silvered almonds
COCOA NIB GLAZE
1350g 4653 (GUANAJA 70% FEVE 3KG)
270g almond oil
135g 3285 (GRUE DE CACAO 1KG)
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.