Valrhona Guanaja Snacking Bar

Valrhona Guanaja Snacking Bar

Course: Dessert
Cuisine: French
Keyword: Bar, Confections

Ingredients

Guanaja 70% Framed Ganache

Nougatine with Cocoa Nibs

Instructions

Guanaja 70% Framed Ganache

  • Heat the cream with glucose to 75/80°C (167/176°F), pour half of it over the bean chocolate.
  • Mix using a Maryse, add the rest of the cream and mix to perfect the emulsion.
  • When the temperature of the ganache is between 35/40°C (95/104°F), add the tempered butter (approx. 18°C) (around 64,5°F), dice and mix again.
  • Pour the ganache at a temperature of 34/36°C (93,2/96,8°F) in a frame previously glued onto a cover sheet of guitar.
  • Leave to crystallize for 24 to 36 hours at 16/18°C (60,8/64,5°F) and 60% humidity.
  • Trim, cut strips of 11 x 1.5 cm. Finish Crystallization.

Nougatine with Cocoa Nibs

  • Mix the sugar with the pectin, then the butter and the glucose. Cook over low heat without stirring too much until the ingredients mix.
  • Add the warmed cocoa nibs, spread between two sheets of oven paper.
  • Bake at 350°F (180°C) and then cut strips of 11 x 1.5 cm.
  • Set aside in a dry place.

Assembly and Finishing

  • Pipe a small amount of tempered couverture on the top of the crystallized ganache strips and place the strips of nougatine.
  • Enrobe with tempered dark couverture, and enjoy!

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A vast array of the finest culinary chocolates & couvertures produced, on top of award-winning bean to bar alike chocolate bars, pieces and gifting options. Both direct to your doorstep as well as large volume fulfillment. Please contact with questions

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Contact Info

Upon sending us a contact request, you will receive a response within 24-48 business hours from one of our team members. 

424 NH-125 #7,
Brentwood. NH, 03833

+1 (603) 942-6032 M-F 9-4 ET

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