The Opera
The perfect blend of chocolate and coffee.
RECIPE INFO
Servings
6
Time to make
2h00
Cooking time
4-5 min.
LIST OF INGREDIENTS
Coffee syrup
| Ingredients | Quantity |
|---|---|
| Very strong coffee | 90 g |
| Instant coffee stick (optional) | x1 |
| Superfine sugar | 70 g |
Joconde cake
| Ingredients | Quantity |
|---|---|
| Powdered sugar | 65 g |
| Almond powder | 95 g |
| Whole egg | x3 (120 g) |
| Pastry flour | 25 g |
| Egg white | x2 (80 g) |
| Fine salt | 1 pinch |
| Superfine sugar | 35 g |
Dark chocolate ganache
| Ingredients | Quantity |
|---|---|
| Whipping cream (+30% fat) | 80 g |
| Honey | 8 g |
| 70% Dark chocolate | 70 g |
| Butter | 15 g |
Buttercream (coffee)
| Ingredients | Quantity |
|---|---|
| Superfine sugar | 75 g |
| Water | 20 g |
| Whole egg | 45 g |
| Softened butter | 145 g |
| Coffee extract | 8 g |
| Liquid caramel | 3 g |
Chablon
| Ingredients | Quantity |
|---|---|
| 70% Dark chocolate | 50 g |
| Grape seed oil | 10 g |
Chocolate glaze
| Ingredients | Quantity |
|---|---|
| 70% Dark chocolat noir | 100 g |
| Coconut oil | 22 g |
| Grape seed oil | 13 g |
Instructions
EQUIPMENT
VIDEO RECIPE
NOTES
⚠ To make 6 individual portions of 4×12 cm each.
