Orange-Caramel Guanaja Ice Cream Bars

An original recipe by Christophe Domange Pastry Chef at L'École du Grand Chocolat


Guanaja Ice Milk
2570 g Whole Milk
  144 g Non fat powdered milk
  248 g Caster sugar
  240 g Powdered glucose
  160 g Invert Sugar
    20 g Whipping Cream 35%
  600 g GUANAJA 70% 
    16 g 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 nonfat powdered milk.
At 30°C (86°F), add the sugars (90% sugar, atomized 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
140 g Caster Sugar
     4 g Orange zest
140 g Glucose syrup
  60 g Butter
175 g Fresh Orange juice
  1 pc Tahitian Vanilla pod
170 g Sweetened condensed milk
  70 g JIVARA LACTEE 40%
Combine together the caster 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 pod 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%.
Mix as quickly as possible to complete and perfect the emulsion.
Eclat d'Or Orange-Praliné
300 g 60% ALMOND HAZELNUT PRALINE (Caramelized)
  75 g JIVARA LACTEE 40%
130 g Crushed wafer cookies
  70 g Chopped Almonds
    5 g Orange zest
Roast the chopped almonds in a 140°C (284°F) oven. Set aside.
Melt the Jivara Couverture to 45°C (113°F), combine with the 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 in to lemon frame and allow to crystallize.
Vanilla Caramel with Salted Butter
 265 g Caster Sugar
   2 pc Vanilla Pod
  35 g Salted Butter
Caramelize the sugar with the scraped vanilla pods, 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
 830 g GUANAJA 70%
120 g Grapeseed Oil
250 g Vanilla Caramel with Salted Butter
     4 g Sea Salt
Melt the Guanaja Couverture. Add the oil, caramel fragments and sea salt.
Use the coating at 35°C (95°F).
Assembly and Finishing
Prepare the ice milk and sauce.
Make the Éclat d'Or-Orange Praliné. Pour into a 4-mm frame (Prod. Ref. 3346).
Cut out the oval bases, set on a tray, cover with plastic film and store at -18°C (-0.4°F) for assembly.
Fill the molds (SF160 Silikomart Savarin Log) with Guanaja ice milk. Insert the Éclat d’Or-orange-praliné bases. Freeze.
Unmold and arrange the bars on a tray.  Add 12 g 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 tray.
Keep in the freezer at -18°C (-0.4°F). Serve between -14°C and -12°C (7-10°F)





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