To make the sorbet, combine satsuma zest an juice, lemon juice, sugar, and corn syrup. Stir until sugar dissolves. Transfer to an ice cream maker and freeze according to manufacturer's directions. Transfer to a freezer-proof container and place in the freezer until set, 2 - 4 hours.

Preheat oven to 350°F.

To make the bols, stir together the almonds and flour until thoroughly mixed. In a small heavy sauce pan over low heat, combine the corn syrup, sugar, butter, and chocolate. Heat, stirring constantly, until the mixture just comes to a boil. Removed from heat and stir in vanilla. Add flour mixture and stir until fully blended.

Drop the dough by tablespoons onthe a buttered baking sheet, leaving at least 3 inches on all sides to allow room for spreading; form no more than 4 shells on a sheet. Bake until the spread out and are lacy, 8 - 10 minutes. Remove from the oven and let cool for 1 - 1 1/2 mintues. Using a thin metal spatula, lift the abked rounds from the baking sheet and drape each over an inverted coffee cup. Let cool completely, then carefully lif off the shells and set aside. Repeat with the remaining dough; you should have 8 shells total.

To serve, divide sorbet evenly among shells; garnish with zest if desired. Serve at once.