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

Force Noire™ Ganache

ingredients	preparation
205g 35% UHT cream 65g lavender honey 36g glucose	Boil
330g CHD-X50FNOI	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 CHM-P40GHA 10g NCB-HD706-BY	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 NIBS-S	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.
CHD-P64EBPU	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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