CHOCOLATE CARAMEL ICE CREAM BAR

INSTRUCTIONS

• Heat the milk in a saucepan.

• Once it is at 75°F (25°C), add the milk powder.

• At 105°F (30°C), add three-quarters of the sugar as well as the glucose powder and honey.

• Once the mixture has reached 95°F (35°C), add the cream.

• At 115°F (45°C), complete the mix by adding the remaining sugar combined with the stabilizer.

• Combine with the melted Guanaja 70% in three batches while mixing with an immersion blender.

• Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture in the refrigerator

• Seal with plastic film. Leave to sit in the refrigerator for at least 12 hours.

• 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.

• Bring the milk and glucose to a boil.

• Mix the egg yolks with the sugar.

• Combine the glucose and hot milk mixture with the yolk and sugar mixture.

• Cook at 183°F (84°C).

• Pour this crème anglaise onto the praliné and vigorously stir with a spatula.

• Mix using an immersion blender.

• Finally, cool the mixture back down to 95°F (35°C) then carefully add the whipped cream.

• Use the sugar to make a dry caramel.

• Heat the condensed milk with the cream and glucose.

• Deglaze the caramel with the hot liquid and bring the mixture to a boil.

• Store the caramel in the refrigerator overnight.

• Cook the sugar and water at 245°F (118°C).

• Put the peanuts into the sugar syrup.

• Vigorously stir the whole mixture continuously until a powdery film of sugar forms around the nuts.

• Place the mix on a tray in the refrigerator to cool down.

• *The candying step should be performed on a low heat to prevent the mix from caramelizing.

• Blend the candied peanuts until ground (prepared beforehand).

• Melt the Guanaja 70% chocolate at 115°F (45°C) and add the oil and peanuts.

• Stir thoroughly and use immediately.

• Make the praliné iced mousse and pour 30g into each mold.

• Freeze mold for 3 hours.

• Insert the popsicle sticks into each mold and pipe 15g of caramel sauce onto the praliné iced mousse.

• Freeze for another 3 hours.

• Churn the Guanaja 70% chocolate and milk ice cream.

• Pipe 40g of it into each mold, onto the caramel, and spread out using a small angled spatula.

• Freeze for another 3 hours before coating with crunchy coating.

• Freeze again to allow the ice cream to set.

• Serve and enjoy!