Frosted Guanaja Truffles

Ice Cream and Sorbet

Made with: Guanaja 70%

Steps: 3

An original recipe by L'Ecole Valrhona

Recipe for use with a 34x34x10cm frame

Recipe steps


  • 750gWhipping Cream 35%
  • 300gGlucose DE 60
  • 623gGuanaja 70%
  1. 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.
  2. Immediately mix using an electric mixer to make a perfect emulsion.
  3. Coat a 34x34x10mm frame with dark couverture chocolate.
  4. 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%.
  5. Coat the ganache with dark couverture chocolate then cut into 22.5x22.5mm squares.


  • 95gSugar
  • 2gPectin NH
  • 6gWater
  • 30gGlucose DE 38
  • 45gDry butter 84%
  • 55gChopped almonds
  • Zests of 2 lemons
  1. Mix the sugar, the lemon zests and the pectin.
  2. 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).
  3. Add the chopped almonds and ground cocoa nibs then mix and spread onto a silicone baking sheet to cool.
  4. Bake the nougatine at 355°F (180°C) until golden.


  • 240gLemon, almond and cocoa nib nougatine
  • 200gGrape seed oil
  • 1000gGuanaja 70%
  1. Melt the GUANAJA 70% couverture at 115-120°F (45-50°C).
  2. 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).

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