Ice Cream and Sorbet

Orange-Caramel Guanaja Ice Cream Bars

Made with Guanaja 70%

An original recipe by Christophe Domange Pastry Chef at L'École Valrhona

5 steps

Recipe Step by Step


Guanaja Ice Cream

2570g Whole Milk
144g Non-fat dry milk
248g Sugar
240g Powdered glucose
160g Invert Sugar
20g Whipping Cream
600g 4653 (GUANAJA 70% FEVE 3KG)
16g Stabilizer

Carefully weigh out all of the ingredients and take some of the sugar, then combine with the stabilizer.

Following the order listed, pour the water or milk into the cooking receptacle (saucepan or pasteurizer).

At 25°C (77°F), add the non-fat dry milk.

At 30°C (86°F), add the sugars (90% sugar, powdered glucose, and invert sugar).

At 40°C (104°F), add the fats: whipping cream.

At 45°C (113°F), add the sugar/stabilizer mixture. combined with a portion of the initial sugar (about 10%).

At 60°C (140°F), pour a small amount of the liquid (about 2/3 of the weight of the chocolate) into the melted chocolate, stirring as quickly as possible to create an emulsion. Continue to add the liquid gradually. Blend.

Put everything together into the cooking vessel and pasteurize at 85°C (185°F) for two minutes before rapidly cooling to 4°C (39°F).

If possible, homogenize the mixture to break down the fatty crystals as fine as possible.

Allow the mixture to rest for 12 hours at 4°C (39°F).

Blend and churn between -10°C and -6°C (14 and 21°F).

Freeze to -30°C (-22°F).

Store in a -18°C (-0.4°F) freezer.


Orange- Caramel Sauce

140g Sugar
4g Orange zest
140g Glucose syrup
60g Butter
175g Fresh Orange juice
1pc Tahitian Vanilla bean
170g Sweetened condensed milk
70g 4658 (JIVARA LACTEE 40% FEVE 3KG)

Combine the sugar and orange zest.

Make a dry caramel with the sugar, add the glucose syrup, and then immediately deglaze with butter.

Add the preheated orange juice-vanilla bean combination.

Bring to a boil, cook for 2 minutes, and then add the condensed milk.

Put it aside and cool to 60°C (140°F). Then, blend with the melted JIVARA 40% couverture.

Mix as quickly as possible to complete and perfect the emulsion. Refrigerate.



75g 4658 (JIVARA LACTEE 40% FEVE 3KG)
130g Crushed wafer cookies
70g Chopped Almonds
5g Orange zest

Roast the chopped almonds in a 140°C (284°F) oven. Set aside.

Melt the JIVARA 40% couverture to 45°C (113°F), and combine with the 60% ALMOND PRALINÉ paste.

Let cool quickly and initiate crystallization at 24-26°C (75-79°F).

Add the orange zest, the crushed wafer cookies and almonds. Pour into lemon frame and allow to crystallize.


Vanilla Caramel with Salted Butter

265g Sugar
2pc Vanilla Bean
35g Salted Butter

Caramelize the sugar with the scraped vanilla beans, then deglaze with the butter.

Pour onto a silicone tray to cool.

Process to obtain a rough powder, but not too fine, so as to retain a crunchy texture.

Store away from humidity.


Caramel Guanaja Coating

830g 4653 (GUANAJA 70% FEVE 3KG)
120g Grapeseed Oil
250g Vanilla Caramel with Salted Butter
4g Sea Salt

Melt the GUANAJA 70% couverture. Add the oil, caramel fragments and sea salt.

Use the coating at 35°C (95°F).

Assembly and finishing

Prepare the Ice Cream and Sauce.Make the Orange-Praliné. Pour into a 4-mm frame (Prod. Ref. 3346).Cut out the oval bases, set on a tray, cover with plastic wrap and store at -18°C (-0.4°F) for assembly.Fill the molds (SF160 Silikomart Savarin Log) with GUANAJA Ice Cream. Insert the Orange-Praliné bases. Freeze.Unmold and arrange the bars on a tray.  Add 12g Orange-Caramel Sauce to each bar. Freeze. Check the temperature of the coating. Using a fork, dip the frozen bars into the coating and then place on a tray.Keep in the freezer at -18°C (-0.4°F). Serve between -14°C and -12°C (7-10°F).