Sorbet São Tomé Dome

Created by

  • Leonardi di Carlo - Callebaut® Ambassador and pastry consultant
level 3

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

Recipe components

Sorbet São Tomé 70%


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

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


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


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.