Black Ice-Stick P125 Coeur de Guanaja

An original recipe by L'Ecole Valrhona

 

P125 Coeur de Guanaja Black Ice Stick

    681g sugar
      42g atomized glucose
      43g dextrose

        4g combined stabilizer
   400g P125 COEUR DE GUANAJA
   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

IceStickValrhona.jpg

 

 

Products Used

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