Orange-Caramel Guanaja Ice Cream Bars

Ice Cream and Sorbet

Made with: Guanaja 70%

Steps: 5

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

Recipe steps

Guanaja Ice Cream

  • 2570gWhole Milk
  • 144gNon-fat dry milk
  • 248gSugar
  • 240gPowdered glucose
  • 160gInvert Sugar
  • 20gWhipping Cream
  • 600gGuanaja 70%
  • 16gStabilizer
  1. Carefully weigh out all of the ingredients and take some of the sugar, then combine with the stabilizer.
  2. Following the order listed, pour the water or milk into the cooking receptacle (saucepan or pasteurizer).
  3. At 25°C (77°F), add the non-fat dry milk.
  4. At 30°C (86°F), add the sugars (90% sugar, powdered glucose, and invert sugar).
  5. At 40°C (104°F), add the fats: whipping cream.
  6. At 45°C (113°F), add the sugar/stabilizer mixture. combined with a portion of the initial sugar (about 10%).
  7. 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.
  8. 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).
  9. If possible, homogenize the mixture to break down the fatty crystals as fine as possible.
  10. Allow the mixture to rest for 12 hours at 4°C (39°F).
  11. Blend and churn between -10°C and -6°C (14 and 21°F).
  12. Freeze to -30°C (-22°F).
  13. Store in a -18°C (-0.4°F) freezer.

Orange- Caramel Sauce

  • 140gSugar
  • 4gOrange zest
  • 140gGlucose syrup
  • 60gButter
  • 175gFresh Orange juice
  • 1pcTahitian Vanilla bean
  • 170gSweetened condensed milk
  • 70gJIVARA 40%
  1. Combine the sugar and orange zest.
  2. Make a dry caramel with the sugar, add the glucose syrup, and then immediately deglaze with butter.
  3. Add the preheated orange juice-vanilla bean combination.
  4. Bring to a boil, cook for 2 minutes, and then add the condensed milk.
  5. Put it aside and cool to 60°C (140°F). Then, blend with the melted JIVARA 40% couverture.
  6. Mix as quickly as possible to complete and perfect the emulsion. Refrigerate.


  1. Roast the chopped almonds in a 140°C (284°F) oven. Set aside.
  2. Melt the JIVARA 40% couverture to 45°C (113°F), and combine with the 60% ALMOND PRALINÉ paste.
  3. Let cool quickly and initiate crystallization at 24-26°C (75-79°F).
  4. Add the orange zest, the crushed wafer cookies and almonds. Pour into lemon frame and allow to crystallize.

Vanilla Caramel with Salted Butter

  • 265gSugar
  • 2pcVanilla Bean
  • 35gSalted Butter
  1. Caramelize the sugar with the scraped vanilla beans, then deglaze with the butter.
  2. Pour onto a silicone tray to cool.
  3. Process to obtain a rough powder, but not too fine, so as to retain a crunchy texture.
  4. Store away from humidity.

Caramel Guanaja Coating

  • 830gGuanaja 70%
  • 120gGrapeseed Oil
  • 250gVanilla Caramel with Salted Butter
  • 4gSea Salt
  1. Melt the GUANAJA 70% couverture. Add the oil, caramel fragments and sea salt.
  2. 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).

Download in progress