Ice Cream and Sorbet

Frosted Guanaja Truffles

Made with Guanaja 70%

An original recipe by L'Ecole ValrhonaRecipe for use with a 34x34x10cm frame

3 steps

Recipe Step by Step



750g Whipping Cream 35%
300g Glucose DE 60
623g 4653 (GUANAJA 70% FEVE 3KG)

Bring the cream and the glucose to the boil. Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.

Immediately mix using an electric mixer to make a perfect emulsion.

Coat a 34x34x10mm frame with dark couverture chocolate.

Once hardened, pour in the ganache. Leave to harden for 24 to 36 hours at 60-65°F (16-18°C) with a humidity level of 60%.

Coat the ganache with dark couverture chocolate then cut into 22.5x22.5mm squares.



95g Sugar
2g Pectin NH
6g Water
30g Glucose DE 38
45g Dry butter 84%
55g Chopped almonds
30g 3285 (GRUE DE CACAO 1KG)
Zests of 2 lemons

Mix the sugar, the lemon zests and the pectin.

Heat the water, glucose and butter together. At 120°F (50°C), add the sugar, zest and pectin mixture then heat to 220°F (105°C).

Add the chopped almonds and ground cocoa nibs then mix and spread onto a silicone baking sheet to cool.

Bake the nougatine at 355°F (180°C) until golden.



240g Lemon
almond and cocoa nib nougatine
200g Grape seed oil
1000g 4653 (GUANAJA 70% FEVE 3KG)

Melt the GUANAJA 70% couverture at 115-120°F (45-50°C).

Add the grape seed oil and pieces of nougatine. Use between 85-95°F (30-35°C).

Assembly and finishing

Place the squares of ganache into a bowl. Coat the ganache squares with a small amount of the tempered crunchy nougatine frosting then place in a tray dusted with cocoa powder. Roll the truffles in the cocoa powder before the frosting hardens. Transfer the truffles from the tray to a fine sieve to remove any excess cocoa powder. Store in an airtight tin at 0°F (-18°C). Serve at 17°F (-8°C).