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

Used Callebaut products

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
  • 150g
    Nibs
  • 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.