Used Cacao Barry products
Fall / Winter
The Opéra
Level
level 2
Dosage
Recipe for approximately 20 verrines
Used Cacao Barry products
Recipe components
Hazelnut Financier Biscuit
Force Noire™ Ganache
| Ingredients | Preparation |
|---|---|
| Boil |
| Pour at 80°C (176°F) |
Coffee Mousse
| Ingredients | Preparation |
|---|---|
| Boil |
| Add |
| Pour on |
Beat with a hand mixer. | |
| Then add |
| And |
Coffee-Cocoa Nibs Tuile Biscuits
| Ingredients | Preparation |
|---|---|
| Cook at 110°C (203°F) |
| 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. | |
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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