The Opéra

Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Hazelnut Financier Biscuit

Ingredients Preparation
  • 60g
    almond powder
  • 10g
    invert sugar
  • 110g
    fine sugar
  • 40g
    flour
  • 100g
    egg white
  • 10g
    rum
  • 100g
    butter melted at 40°C
  • 100g
    hazelnut paste

Force Noire™ Ganache

Ingredients Preparation
  • 205g
    35% UHT cream
  • 65g
    lavender honey
  • 36g
    glucose

Boil

  • 330g
    Force Noire™

Pour at 80°C (176°F)

Coffee Mousse

Ingredients Preparation
  • 30g
    water
  • 40g
    sugar

Boil

  • 15g
    instant coffee

Add

  • 90g
    egg yolks

Pour on

Beat with a hand mixer.

  • 150g
    Ghana
  • 10g
    Mycryo™ Cocoa Butter

Then add

  • 400g
    smooth whipped cream

And

Coffee-Cocoa Nibs Tuile Biscuits

Ingredients Preparation
  • 75g
    strong espresso
  • 35g
    35% UHT cream
  • 1g
    sea salt
  • 65g
    fine sugar
  • 35g
    glucose syrup
  • 18g
    82% butter
  • Q.S.
    red colourant powder

Cook at 110°C (203°F)

  • 30g
    pecan nuts
  • 20g
    Cocoa Nibs

When the mix is cold, add

Cook at 160°C (320°F) during 15 mins.

Assembly

Ingredients Preparation

At the bottom of the glass, pipe Force Noire™ ganache.
Add the hazelnut financier biscuit cubes.
Then pipe the coffee mousse.

  • As needed
    Extra-Bitter Guayaquil

Repeat this process and then decorate with the tuile biscuit, hazelnut financier biscuit cubes and chocolate decoration made of Extra Bitter Guayaquil 64%

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