CHOCOLATE CARAMEL ICE CREAM BAR
GUANAJA 70% CHOCOLATE AND MILK ICE CREAM:
390g Whole milk
20g Dry milk (0% or 1% fat)
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
130g Heavy cream 36%
105g Glucose syrup
85g Heavy cream 36%
85g Sweetened condensed milk
125g Salted peanuts
GUANAJA 70% CRUNCHY COATING:
700g Guanaja 70% chocolate
70g Grape seed oil
190g Candied salted peanuts
- 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!