Guaner’s glacé

Made with Cooking Range Guanaja 70% dark chocolate

AN ORIGINAL RECIPE BY L’École Gourmet Valrhona

5 steps

Makes 12 ice cream bars

To be made the day before: 

  • GUANAJA 70% chocolate and milk ice cream
  • Caramel sauce
  • Candied peanuts

To be made on the day: 

  • PRALINÉ iced mousse
  • GUANAJA 70% crunchy coating
  • Assemble and serve one day later

Required utensils:

  • SILIKOMART ice cream mould (kit with twelve 40× 30cm imprints)
  • Ice cream churner
  • Pastry spatula

Recipe Step by Step



Preparation time: 30 minutes - Leave to sit for: 12 hours

  • 390 g Whole milk
  • 20 g Dry milk (0% or 1% fat)
  • 35 g Caster sugar
  • 35 g Glucose powder*
  • 25 g Acacia honey
  • 6 g 35% liquid whipping cream
  • 90 g GUANAJA 70% chocolate
  • 3 g Combined stabiliser*

*See the nutrition tip section at the end of the recipe.

Heat the milk in a saucepan.
Once it is at 25°C, add the milk powder. At 30°C, add three-quarters of the sugar as well as the glucose powder and honey. Once the mixture has reached 35°C, add the cream.
At 45°C, complete the mix by adding the remaining sugar combined with the stabiliser.
Combine with the melted GUANAJA 70% in three batches while mixing with a hand blender. Pasteurise at 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 pasteurised ice cream in the freezer a few hours before use. This will lower its temperature faster.


Preparation time: 30 minutes - Leave to sit for: 12 hours

  • 105 g Caster sugar
  • 105 g Glucose syrup 
  • 85 g 35% liquid whipping cream 
  • 85 g Sweetened condensed milk
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 the boil. Store the caramel in the refrigerator overnight.


Preparation time: 30 minutes

  • 125 g Candied peanuts
  • 50 g Caster sugar
  • 20 g Water
Cook the sugar and water at 118°C. Add the peanuts to the 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 caramelising.


Preparation time: 30 minutes

  • 115 g 50% hazelnut & almond praliné
  • 80 g  Whole milk
  • 65 g Glucose syrup
  • 45 g Egg yolks
  • 45 g Caster sugar
  • 130 g 35% liquid whipping cream
Bring the milk and glucose to the boil. Mix the egg yolks with the sugar. Combine the glucose and hot milk mixture with the yolk and sugar mixture.
Cook at 84°C. Pour this crème anglaise onto the praliné and vigorously stir with a spatula. Mix using a hand blender. Finally, cool the mixture back down to 35°C then carefully add the whipped cream.


Preparation time: 15 minutes

  • 700 g GUANAJA 70% chocolate
  • 70 g Grape seed oil
  • 190 g Candied salted peanuts
Blend the candied peanuts until ground (prepared beforehand). Melt the GUANAJA 70% chocolate at 45°C and add the oil and peanuts.
Stir thoroughly and use immediately.

Assembly and finishing

Preparation time: 45 minutes - Leave to sit for: 9 hours

Make the praliné iced mousse and pour 30g into each mould imprint. Freeze the mould for 3 hours. Insert the lolly sticks into each mould 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 mould, 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. Enjoy.

Nutrition tip

The stabilisers and glucose powder give the ice cream a great texture and prevent water crystals forming during freezing. These ingredients are vital for your ice cream.