The Opéra
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/2d60b65164bbb6ea9f2f3d16f03b4b08.jpg?itok=TB0_aGKZ)
Hazelnut Financier Biscuit
Force Noire™ Ganache
ingredients | preparation |
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Boil |
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Pour at 80°C (176°F) |
Coffee Mousse
ingredients | preparation |
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Boil |
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Add |
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Pour on |
Beat with a hand mixer. |
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Then add |
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And |
Coffee-Cocoa Nibs Tuile Biscuits
ingredients | preparation |
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Cook at 110°C (203°F) |
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When the mix is cold, add |
Cook at 160°C (320°F) during 15 mins. |
Assembly
ingredients | preparation |
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At the bottom of the glass, pipe Force Noire™ ganache. |
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Repeat this process and then decorate with the tuile biscuit, hazelnut financier biscuit cubes and chocolate decoration made of Extra Bitter Guayaquil 64% |