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%

IngredientsPreparation

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

Dark glazing

IngredientsPreparation

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

IngredientsPreparation
  • 2000g
    whole egg(s)
  • 1000g
    sugar
  • 650g
    invert sugar
  • 4g
    salt
  • 600g
    35% cream
  • 750g
    almond powder
  • 100g
    potato starch
  • 500g
    flour
  • 2g
    vanilla bean
  • 300g
    82% butter
  • 150g
    roasted hazelnut powder (with skin)
  • 5g
    sea salt

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

IngredientsPreparation
  • 300g
    granulated sugar
  • 300g
    flour (00 w 150-160)
  • 2g
    vanilla bean
  • 300g
    82% butter
  • 150g
    roasted hazelnut powder (with skin)
  • 5g
    sea salt

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.