The Opéra

Fall / Winter

The Opéra

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Dosage
Recipe for approximately 20 verrines
Recipe components

Hazelnut Financier Biscuit

IngredientsPreparation
  • 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

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

Boil

  • 330g
    Force Noire™

Pour at 80°C (176°F)

Coffee Mousse

IngredientsPreparation
  • 30g
    water
  • 40g
    sugar

Boil

  • 15g
    instant coffee

Add

  • 90g
    egg yolks

Pour on

Beat with a hand mixer.

Then add

  • 400g
    smooth whipped cream

And

Coffee-Cocoa Nibs Tuile Biscuits

IngredientsPreparation
  • 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)

When the mix is cold, add

Cook at 160°C (320°F) during 15 mins.

Assembly

IngredientsPreparation

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

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