Yields 12 ice cream bars

Ingredients

Guanaja 70% chocolate and milk ice cream

  • 390g Whole milk
  • 20g Dry milk (0% or 1% fat)
  • 35g Sugar
  • 35g Glucose powder
  • 25g Acacia honey
  • 6g Heavy cream 36%
  • 90g GUANAJA 70% chocolate
  • 3g Combined stabilizer

Praliné iced mousse

  • 115g 50% Almond & Hazelnut Praliné
  • 80g Whole milk
  • 65g Glucose syrup
  • 45g Egg yolks
  • 45g Sugar
  • 130g Heavy cream 36%

Caramel sauce

  • 105g Sugar
  • 105g Glucose syrup
  • 85g Heavy cream 36%
  • 85g Sweetened condensed milk

Candied peanuts

  • 125g Salted peanuts
  • 50g Sugar
  • 20g Water

Guanaja 70% crunchy coating

  • 700g GUANAJA 70% chocolate
  • 70g Grape seed oil
  • 190g Candied salted peanuts

Directions

Guanaja 70% chocolate and milk ice cream

  1. Heat the milk in a saucepan.
  2. Once it is at 75°F (25°C), add the milk powder.
  3. At 105°F (30°C), add three-quarters of the sugar as well as the glucose powder and honey.
  4. Once the mixture has reached 95°F (35°C), add the cream.
  5. At 115°F (45°C), complete the mix by adding the remaining sugar combined with the stabilizer.
  6. Combine with the melted GUANAJA 70% in three batches while mixing with an immersion blender.
  7. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture in the refrigerator
  8. Seal with plastic film. Leave to sit in the refrigerator for at least 12 hours.
  9. Tip: Place the container which will house the pasteurized ice cream in the freezer a few hours before use. This will lower its temperature faster.

Praline iced mousse 

  1. Bring the milk and glucose to a boil.
  2. Mix the egg yolks with the sugar.
  3. Combine the glucose and hot milk mixture with the yolk and sugar mixture.
  4. Cook at 183°F (84°C).
  5. Pour this crème anglaise onto the praliné and vigorously stir with a spatula.
  6. Mix using an immersion blender.
  7. Finally, cool the mixture back down to 95°F (35°C) then carefully add the whipped cream.

Caramel sauce

  1. Use the sugar to make a dry caramel.
  2. Heat the condensed milk with the cream and glucose.
  3. Deglaze the caramel with the hot liquid and bring the mixture to a boil.
  4. Store the caramel in the refrigerator overnight.

Candied peanuts

  1. Cook the sugar and water at 245°F (118°C).
  2. Put the peanuts into the sugar syrup.
  3. Vigorously stir the whole mixture continuously until a powdery film of sugar forms around the nuts.
  4. Place the mix on a tray in the refrigerator to cool down.
  5. *The candying step should be performed on a low heat to prevent the mix from caramelizing.

Guanaja 70% crunchy coating

  1. Blend the candied peanuts until ground (prepared beforehand).
  2. Melt the GUANAJA 70% chocolate at 115°F (45°C) and add the oil and peanuts.
  3. Stir thoroughly and use immediately.

Assembly

  1. Make the praliné iced mousse and pour 30g into each mold.
  2. Freeze mold for 3 hours.
  3. Insert the popsicle sticks into each mold and pipe 15g of caramel sauce onto the praliné iced mousse.
  4. Freeze for another 3 hours.
  5. Churn the GUANAJA 70% chocolate and milk ice cream.
  6. Pipe 40g of it into each mold, onto the caramel, and spread out using a small angled spatula.
  7. Freeze for another 3 hours before coating with crunchy coating.
  8. Freeze again to allow the ice cream to set.
  9. Serve and enjoy.


Recipe courtesy of L'École Valrhona