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VA L R H O N A - O U R R E C I P E S - R E C I P E S - A L L O U R R E C I P E S - DY- N O - M I T E B A R

DAIRY FREE

DY-NO-MITE BAR

Made with Guanaja 70%

Original Dairy-Free recipe by L'École Valrhona Pastry

Chef Sarah Tibbetts. Makes 30 bars.

5 STEPS

Recipe Step by Step

GUANAJA CRÉMEUX

01
965g oat milk (gluten free) Heat the oat milk to 77F̊ (25°C). Add the glucose and Natur Emul and

125g powdered glucose heat to 185F̊ (85°C). Melt the coconut oil and mix with the melted

20g SOSA Natur Emul GUANAJA 70%couverture. Pour the hot liquid over the couverture in

575g 4653 (GUANAJA 70% FEVE 3KG) 4 additions, mixing to emulsify. Blend with an immersion blender to

145g coconut oil perfect the emulsion. Refrigerate overnight.

ALMOND CRÉMEUX

02 530g oat milk (gluten free)

60g powdered glucose

Heat the oat milk to 77F̊ (25°C). Add the glucose and Natur Emul and

heat to 185F̊ (85°C). Pour the hot liquid over the melted ALMOND

10g SOSA Natur Emul INSPIRATION in 4 additions, mixing to emulsify. Blend with an

450g 14029 (INSPIRATION AMANDE FEVE 3KG) immersion blender to perfect the emulsion. Refrigerate overnight.

COCOA CRUMBLE

100g gluten-free flour blend Combine the dry ingredients in the bowl of a stand mixer. Add the

50g 159 (CACAO POUDRE 3KG) cubed vegan butter at room temperature and mix until the dough

03 30g almond oil

30g 4653 (GUANAJA 70% FEVE 3KG)

begins to come together but is still crumbly. Spread on a parchment-

lined perforated sheet pan and bake at 315F̊ (157C̊) until fully cooked.

Cool and place in the bowl of a food processor. Add the almond oil

and melted GUANAJA 70% couverture and pulse until just combined.

Roll out the mixture between two sheets of parchment paper to

11x12in. Chill in the refrigerator until ready to use.

Crunchy praliné

04
75g 4653 (GUANAJA 70% FEVE 3KG) Toast and chop the slivered almonds. Melt the GUANAJA 70%

250g 10857 (PRALINE AMANDE 60% couverture and then combine all of the ingredients. Use the mixture

CARAMELISE 3KG) at around 72-73F̊ (22-23C̊) and spread out evenly on top of the Cocoa

50g almond butter Crumble layer. Place in the freezer to set before cutting.

115g silvered almonds

COCOA NIB GLAZE

05 1350g 4653 (GUANAJA 70% FEVE 3KG)

270g almond oil

Melt the GUANAJA 70% couverture. Add the almond oil and COCOA

NIBS. Use the glaze at 95F̊ (35C̊).

135g 3285 (GRUE DE CACAO 1KG)

Assembly and
finishing

Remove the layered Cocoa Crumble and Crunchy Praliné base from

the freezer and let warm slightly before cutting. Cut into 12x1.5cm

rectangles. Separate on a Silpat-lined tray, then using a large

round tip, pipe the cold Almond Crémeux on top, smoothing the

ends with a hot knife.Return the inserts to the freezer. Warm the

GUANAJA Crémeux just until liquid but not hot. Pour 50g of

GUANAJA Crémeux into a mold (Silikomart SF247) then place the

frozen insert inside, making sure the insert is flush with the opening

of the mold and the Crémeux is evenly distributed.  Repeat

with all the inserts, then blast freeze before unmolding.Unmold the

bars and place on a glazing rack. Heat the Cocoa Nib Glaze to 95F̊

(35C̊) and evenly coat the frozen bars. Place in a covered container

and allow to thaw in the refrigerator before serving.

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