Sorbet São Tomé Dome

This recipe requires some practice to get it right, but if you do, you have an absolute winner on your dessert menu!
Level:
Difficult

Sorbet São Tomé 70%

Ingredients: Sorbet São Tomé 70%

Preparation: Sorbet São Tomé 70%

Consult the step-by-step guide on how to create delicious chocolate gelato (attached).

Dark glazing

Ingredients: Dark glazing

  • 12.3 oz
    35% cream
  • 12.3 oz
    water
  • 0.9 lb
    granulated sugar
  • 1.5 lb
    glucose syrup DE 60
  • 7.1 oz
    CP
  • 1.1 oz
    gelatin leaves

Preparation: Dark glazing

Mix the first five ingredients and cook them at 105°C. Filter and add the gelatine at 60°C (soften the gelatine sheets in cold water first). Stir slowly until the gelatine is completely dissolved. Refrigerate overnight and use the next day after heating up to 32-36°C.

Final Brix: 70.34°

Apply at 28°C on sweet ice cream. It is very fluid and glossy, and has a rounded cocoa taste.

Intense dark chocolate sponge cake

Ingredients: Intense dark chocolate sponge cake

  • 4.4 lb
    whole egg(s)
  • 2.2 lb
    sugar
  • 1.4 lb
    invert sugar
  • 0.1 oz
    salt
  • 1.3 lb
    35% cream
  • 1.0 lb
    CP
  • 1.7 lb
    almond powder
  • 3.5 oz
    potato starch
  • 1.1 lb
    flour
  • 0.1 oz
    vanilla bean
  • 10.6 oz
    82% butter
  • 5.3 oz
    roasted hazelnut powder (with skin)
  • 0.2 oz
    sea salt

Preparation: Intense dark chocolate sponge cake

Whisk the first four ingredients together, add them to the liquid cream while stirring and then mix the whole together with the ingredients in powder form. Spread 1,200 g of the mixture out on a 40 x 60 baking tray. Bake at 190°C for 10-12 minutes until it is deliciously soft.

Crunchy base with cocoa nibs

Ingredients: Crunchy base with cocoa nibs

  • 10.6 oz
    granulated sugar
  • 10.6 oz
    flour (00 w 150-160)
  • 0.1 oz
    vanilla bean
  • 10.6 oz
    82% butter
  • 5.3 oz
    roasted hazelnut powder (with skin)
  • 0.2 oz
    sea salt

Preparation: Crunchy base with cocoa nibs

Gently mix together all the ingredients with the ground cocoa nibs. Lay out a layer with a thickness of 2 mm between two sheets of baking parchment.

Bake at 150°C in a fan oven with an open valve for about 25 minutes.