The Opéra

Boil

Pour at 80°C (176°F)

Boil

Add

Pour on

Beat with a hand mixer.

Then add

And

Cook at 110°C (203°F)

When the mix is cold, add

Cook at 160°C (320°F) during 15 mins.

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%