Plated desserts


Made with GUANAJA 70% Baking Bag

An original l'Ecole Valrhona recipe.

5 steps

Recipe Step by Step


guanaja praliné crunch

450g 50% PRALINE
230g crêpe dentelle flakes
230g GUANAJA 70%

Melt the GUANAJA Couverture chocolate and mix it with the 50% PRALINE and then add the Crêpe Dentelle Flake.

Spread the mixture out between two sheets and leave it to harden before cutting out 4x20cm strips.



220g European butter
200g egg yolks
220g sugar
70g pastry flour
400g GUANAJA 70%
400g Egg whites

Melt the GUANAJA couverture and butter together. At the same time, beat the egg whites with the sugar. Add the egg yolks to the first mixture while it is still hot at approx. 50-55°C (120-130°F), as well as a small quantity of the egg white to dilute it. Then add the remaining egg whites using a spatula or scraper while sifting in the flour.

Grease the rings and sprinkle them with sugar before pouring in the mix and bake at 180-190°C (355-375°F) for approximately 20 minutes.



350g sugar
130g liquid clarified butter
680g heavy cream 36%
45g glucose
1ea vanilla
1g fleur de sel
310g GUANAJA 70%

Make a dry caramel using the sugar, add the liquid butter, then deglaze using the hot mixture of cream, glucose, vanilla and salt.

Gradually incorporate the mixture into the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Leave to harden.


crème anglaise

250g heavy cream 36%
250g whole milk
100g egg yolks
50g sugar

Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).

Thicken the mixture at a temperature of 85°C (185°F), strain through muslin and use immediately.


Guanaja chocolate mousse

600g crème anglaise
900g heavy cream 36%
650g GUANAJA 70%

Once the crème anglaise has been heated and strained, use a spatula to create an emulsion by pouring it slowly onto the GUANAJA. Immediately mix using an immersion blender to create the perfect emulsion.

The mixture should be at 45-48°C (115-120°F).

Add the whipping cream in several additions. Perfect the emulsion with an immersion blender.

Assembly and finishing

Make the GUANAJA Caramel Cream Mix and put it to one side. Make the GUANAJA Praliné Crunch and spread 80g into a square 10cm mold. Store in the refrigerator. Bake the biscuit and once it has cooled, spread on 600g of GUANAJA Caramel Cream Mix. Freeze. Use a square 10cm mold to cut this out.Make the GUANAJA Crème Anglaise Mousse, then pour 150g into a 11.5cm mold. Put a GUANAJA Biscuit and GUANAJA Cream mix square in place, with the GUANAJA Caramel Cream mix at the bottom. Repeat until you have three layers of Biscuit, then complete the assembly by putting the square of GUANAJA Praliné Crunch in place. Freeze. Make the chocolate decoration by spreading the pre-set dark couverture chocolate. Use a scalpel to cut out 3cm squares and fold them over slightly. Leave to harden. Turn out the dessert, then cover completely with the chocolate decorations to create an origami effect.