VALRHONA Black Ice-Stick P125 Coeur de Guanaja

An original recipe by L’ecole Du Grand Chocolat

P125 Coeur de Guanaja Black Ice Stick

681g sugarVALRHONA Black Ice-Stick P125 Coeur de Guanaja

42g atomized glucose

43g dextrose

4g combined stabilizer


2.8kg water

Combine all dry ingredients in a clean and dry mixing bowl

Pour all liquid ingredients in a saucean and start to heat

At 45°C / 113° F, whisk in the powders

Stir in the melted P125 Coeur de Guanaja

Pasteurise to 85°C – 90°C // 185°F-194°F

Pour in the stick molds and blast freeze for a few minutes and wrap in the sachets

Display at -18°C -20°C / -0.4°F- -4°F freezer cabinet

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