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

600 g

water
92 g

granulated sugar
50 g

dextrose
108 g

powdered glucose DE 30
145 g

Callebaut Dark Origin Chocolate - Sao Thomé - 2.5kg Callets
5 g

neutro 5

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

348 g

35% cream
348 g

water
417 g

granulated sugar
700 g

glucose syrup DE 60
200 g

Callebaut Cocoa - Cocoa powder 22/24 - 1kg Bag
30 g

gelatin leaves

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.

2000 g

whole egg(s)
1000 g

sugar
650 g

invert sugar
4 g

salt
600 g

35% cream
450 g

Callebaut Cocoa - Cocoa powder 22/24 - 1kg Bag
750 g

almond powder
100 g

potato starch
500 g

flour
2 g

vanilla bean
300 g

82% butter
150 g

roasted hazelnut powder (with skin)
5 g

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.