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Orange-Caramel Guanaja Ice Cream Bars
Made with Guanaja 70%
An original recipe by Christophe Domange Pastry Chef at L'École Valrhona5 steps
Recipe Step by Step
Guanaja Ice Cream
2570g Whole Milk
144g Non-fat dry milk
240g Powdered glucose
160g Invert Sugar
20g Whipping Cream
600g 4653 (GUANAJA 70% FEVE 3KG)
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
4g Orange zest
140g Glucose syrup
175g Fresh Orange juice
1pc Tahitian Vanilla bean
170g Sweetened condensed milk
70g 4658 (JIVARA LACTEE 40% FEVE 3KG)
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.
300g 10857 (PRALINE AMANDE 60% CARAMELISE 3KG)
75g 4658 (JIVARA LACTEE 40% FEVE 3KG)
130g Crushed wafer cookies
70g Chopped Almonds
5g Orange zest
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
2pc Vanilla Bean
35g Salted 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
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).