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Ice Cream and Sorbet
Frosted Guanaja Truffles
Made with Guanaja 70%
An original recipe by L'Ecole ValrhonaRecipe for use with a 34x34x10cm frame
3 stepsRecipe Step by Step
Step01
FROSTED GUANAJA TRUFFLES
750g Whipping Cream 35%
300g Glucose DE 60
623g 4653 (GUANAJA 70% FEVE 3KG)
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.
Immediately mix using an electric mixer to make a perfect emulsion.
Coat a 34x34x10mm frame with dark couverture chocolate.
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%.
Coat the ganache with dark couverture chocolate then cut into 22.5x22.5mm squares.
Step02
LEMON, ALMOND AND COCOA NIB NOUGATINE
95g Sugar
2g Pectin NH
6g Water
30g Glucose DE 38
45g Dry butter 84%
55g Chopped almonds
30g 3285 (GRUE DE CACAO 1KG)
Zests of 2 lemons
Mix the sugar, the lemon zests and the pectin.
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).
Add the chopped almonds and ground cocoa nibs then mix and spread onto a silicone baking sheet to cool.
Bake the nougatine at 355°F (180°C) until golden.
Step03
CRUNCHY NOUGATINE FROSTING
240g Lemon
almond and cocoa nib nougatine
200g Grape seed oil
1000g 4653 (GUANAJA 70% FEVE 3KG)
Melt the GUANAJA 70% couverture at 115-120°F (45-50°C).
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).