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  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

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!

Recipe

Created by
  • Leonardi di Carlo - Callebaut® Ambassador and pastry consultant
  1. Sorbet São Tomé 70%
  2. Dark glazing
  3. Intense dark chocolate sponge cake
  4. Crunchy base with cocoa nibs

Sorbet São Tomé 70%

ingredients preparation
  • 600g
    water
  • 92g
    granulated sugar
  • 50g
    dextrose
  • 108g
    powdered glucose DE 30
  • 145g
    SAOTHOME
  • 5g
    neutro 5

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

Dark glazing

ingredients preparation
  • 348g
    35% cream
  • 348g
    water
  • 417g
    granulated sugar
  • 700g
    glucose syrup DE 60
  • 200g
    CP
  • 30g
    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.

Intense dark chocolate sponge cake

ingredients preparation
  • 2000g
    whole egg(s)
  • 1000g
    sugar
  • 650g
    invert sugar
  • 4g
    salt
  • 600g
    35% cream
  • 450g
    CP
  • 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

ingredients preparation
  • 150g
    NIBS-S502
  • 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.

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