chocolate strata

Made with: Nyangbo 68%

Steps: 3

An original École Valrhona recipe

Recipe steps

Guanaja 70% Raspberry Ganache

  • 250gUHT cream 35%
  • 130gInverted sugar
  • 670gGuanaja 70%
  • 300gRaspberry pulp
  • 140gDry butter 84%
  • 30gOrange blossom water
  1. Heat the cream and inverted sugar together. Slowly pour this mixture over the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the tempered raspberry pulp. At a temperature of 95-105°F (35-40°C), add the butter in small pieces, followed by the orange blossom water. Mix in the electric mixer again. Pour the ganache into a frame, which you have brushed in advance with dark chocolate. Leave to harden for 24 to 36 hours at 60°F (17°C) with a humidity level of 60%.

Nyangbo 68% Ganache

  • 550gUHT cream 35%
  • 100ginverted sugar
  • 690gNyangbo 68%
  • 160gdry butter 84%
  1. Heat the cream and inverted sugar together. Slowly pour this mixture over the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. At a temperature of 95-105°F (35-40°C), add the butter in small pieces. Mix in the electric mixer again. Pour the ganache into a frame, which you have brushed in advance with dark chocolate. Leave to harden for 24 to 36 hours at 60°F (17°C) with a humidity level of 60%.

Taïnori 64% Banana Ganache

  • 180gUHT cream 35%
  • 3gLime zest
  • 75gInverted sugar
  • 475gTaïnori 64%
  • 180gBanana pulp
  • 95gDry butter 84%
  1. Heat the cream and lime zest together. Cover it with plastic wrap and leave it to infuse for 10 minutes. Sieve the infusion through a chinois. Add some more cream if necessary so that the liquid retains its original weight. Add the inverted sugar and pour this mixture over the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the tempered banana pulp. At a temperature of 95-105°F (35-40°C), add the butter in small pieces. Mix in the electric mixer again. Pour the ganache into a frame, which you have brushed in advance with dark chocolate. Leave to harden for 24 to 36 hours at 60°F (17°C) with a humidity level of 60%.

Assembly and finishing

Make all three ganaches, leave them to set, then cut out differently sized strips using a pastry cutter.

Using your pre-set dark couverture chocolate, make a 4mm-thick frame, then cut out 15 x 7cm rectangles. Leave these to set between 2 trays so that they do not warp.

Use some pre-set couverture chocolate to stick your ganache strips on their side in a random arrangement, but make sure they point in the same direction as the bar (see photo).

Spray the bars with a dark spray mix.

Leave to harden.

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