Cacao Barry Opéra

Cacao Barry Opéra

Ingredients

Almond Biscuit

  • 450 grams Equal quantities of ground almonds and icing sugar
  • 60 grams Flour
  • 410 grams Whole Eggs
  • 220 grams Egg Whites
  • 40 grams Fine Sugar
  • 65 grams Melted Butter

Butter Cream

  • 390 grams Whole Milk
  • 120 grams Fine Sugar
  • 1 pod Vanilla
  • 240 grams Egg Yolks
  • 120 grams Fine Sugar
  • 1000 grams Softened Butter
  • 150 grams Italian Meringue
  • 50 grams Natural Coffee Extract

Ganache

Coffee Syrup

  • 250 grams Coffee
  • 5 grams Instant Coffee
  • 200 grams Syrup at 30 Brix

Icing

Instructions

Almond Biscuit

  • Sift the TPT almond and the flour. Whisk the eggs and the egg whites. Press the mixture with the sugar.
  • Mix the 2 mixtures, the egg whites and the eggs. Add the TPT and the flour. Incorporate gradually at the end the melted butter at 45°C. Bake at 240°C during 6 to 8 minutes. Weight of a layer : 600 g of biscuit.

Butter Cream

  • Boil together the whole milk, the sugar and the vanilla pod.
  • Blanch the egg yolks with the sugar. Pour milk on egg yolks. Boil by mixing with a whisk.
  • Add the softened butter. Mix and add gradually the first mixture. Incorporate the Italian meringue and add the natural coffee extract.

Ganache

  • Boil the whole milk with the cream, and pour on the Chocolat Amer 60%. Once mixed and reaching a temperature of 30°C, add the softened butter.

Coffee Syrup

  • Mix the liquid coffee, the instant coffee, and the syrup.

Icing

  • Melt at 30°C the maïs oil, the Favorites Mi-Amer 58% and the Compound Coating Brune.
  • Mix and put in a strainer the mixture. Before candy the opera cake, make sure to smooth the top of the cake with opera butter cream.
  • In order to have a shiny icing, use at 30°C the opera icing.

Buy this recipe bundle & save

Discover More Recipes

Guittard Copia Hot Chocolate

Guittard Copia Hot Chocolate 4 1/2 oz Guittard Lever Du Soleil 61% Dark Chocolate Baking Wafers3 cups Half & Half1 strip Orange Zest (About 1/2 x 3 inches)1 Cinnamon Stick1/4 cup Packed Light Brown Sugar1/4 cup Brandy (Optional) Place the chocolate in the top of a...

Cacao Barry Ice Cream

Cacao Barry Ice Cream 589 grams Whole Milk139 grams Heavy Cream18 grams Invert Sugar2 grams 0% Fat Powdered Milk5 grams Emulsifying Stabilizer35 grams Sugar212 grams Cacao Barry Lactée Supérieure 38% Milk Chocolate Baking Discs23 grams Glucose Syrup Mix together the...

Guittard Matcha Oreos

  Guittard Matcha Oreos Oreo Cookies275 grams Plain Flour40 grams Guittard Cocoa Powder (Whichever powder you prefer)1/2 tsp Baking Soda1/2 tsp Fine Sea Salt200 grams Unsalted Butter125 grams Caster Sugar125 grams Light Brown SugarMatcha White Chocolate Ganache300...

Lubeca Amaretto Marzipan Truffles

Lubeca Amaretto Marzipan Truffles Marzipan Ganache200 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste250 g cream400 g white chocolate couvertureAmaretto-Marzipan Filling300 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste100 g Amaretto almond liquor...

Guittard Brown Butter Brownies with Hazelnuts & Salted Caramel

Guittard Brown Butter Brownies with Hazelnuts & Salted Caramel Brownie Batter200 grams Unsalted Butter200 grams Guittard Dark Chocolate (Roughly Chopped)265 grams Caster Sugar150 grams Plain Flour3 Large EggsTopping100 grams Hazelnuts300 grams Caster Sugar30 grams...

Cacao Barry Egg White-Based Mousse

Cacao Barry Egg White-Based Mousse 255 grams Milk255 grams Whipping Cream1 Pod Vanilla660 grams Cacao Barry Fleur de Cao 70% Dark Chocolate Baking Discs660 grams Pasteurized Egg Whites170 grams Invert Sugar Boil the milk and whipping cream together. Infuse with the...

Valrhona Chocolate Covered Candied Oranges

Valrhona Chocolate Candied Oranges Candied Oranges dipped in chocolate Cutting KnifeLarge Saucepandouble boiler Candied Oranges4 Oranges1000 g Water1000 g Sugar (Divided in 4)Dipping Chocolate250 g Valrhona Manjari 64% Dark Couverture Chocolate Feves Candied...

Guittard Chocolate Caramels

Guittard Chocolate Caramels Deliciously Chewy Chocolate Caramels Microwavewhiskrubber spatulaMicrowave safe Bowlcandy thermometerparchment papersilpat baking sheet8x8 cake frametin foillarge sauce panmedium sauce pan 4.5 ounce Guittard Nocturne 91% Dark Couverture...

Callebaut Donuts with Ruby Chocolate Frosting

Callebaut Donuts with Ruby Frosting Homemade donuts with a Ruby Chocolate frosting. Donuts75 grams butter (softened)115 grams caster sugar50 grams eggs650 grams flour350 grams whole milk30 grams yeast2 grams saltRuby Chocolate Frosting500 grams Callebaut Ruby...

Guittard Gluten Free Chocolate Souffles

Guittard Gluten Free Chocolate Souffle Gluten Free Treat Ovenramekinswhiskspatulacookie sheetmixer with whisk attachment 1 bar Guittard 64% Semisweet Dark Chocolate Baking Bar ((60g) broken into pieces)2 bars Guittard 64% Semisweet Dark Chocolate Baking Bar ((120g)...

Explore Industry Content

The History of Guittard Chocolate

Guittard Chocolate The History of Guittard ChocolateYou don’t have to travel halfway around the world to find the world’s best chocolate – though this was exactly how Etienne Guittard discovered his true calling. After arriving in San Francisco from France for the...

Sugar Alkymi

Meet Sugar Alkymi's Founder, Sahar Masarati Sahar's love affair with edible art started from an early age, as being a chaser of modern surreal art, tones, textures and romantic patterns influenced creating exquisite art of her own. It was Sahar's influence of...

The History of Côte d’Or Chocolate

Côte d’Or Chocolate The History of Belgium's #1 Chocolate BrandThis Old-World chocolatier is known for creating rich and decadent chocolate, the taste of which has withstood the test of time. Belgians are famous for many delectable creations, but the one that has...

The Chocolate Genome: Can it Save the Cocoa Crop?

Back in 2010, scientists announced what was their first draft of the chocolate genome, or genetic makeup, of the criollo variety. As climate change continues to affect the planet, cocoa is in danger of dying out entirely within the next 100 years. Some...

Making Chocolate

Growing & Harvesting After the cocoa pods are grown and ripe, they are commonly harvested by cutting, or knocking, off a a tree often with a machete. The pods are then broken, and the beans are separated from the surrounding pulp. The beans are then...

Homer Truffle Co®

Homer Truffle Co® (HTC) Specialty Chocolates Crafted in Homer, Alaska Homer Truffle Co® (HTC) is currently a two-person engine, fueled by their passion in the industry, and a desire to go "back to basics." HTC strives to provide perfectly simple chocolate products:...

Kali’s Cookies NH

Meet Kali Kali's interest in cookies began at a young age, watching her mother fully own and operate a cookie store. Her mother baked and decorated countless batches of locally-loved cookies, constantly receiving raving local reviews. Seeing her mother craft cookies...

Chocolate Label Tags: what do they mean?

Chocolate labeling can be a bit perplexing if you are new to the subject. Most manufacturers label the percentage of chocolate on the packaging, quoting 'cocoa' or 'cacao.' This is in relation to the combined percentage of both cocoa butter and cocoa...

Chocolate Types

Generally speaking, chocolate is a range of food derived from cocoa, or cacao, mixed with cocoa butter and finely powdered sugar to produce these confectioneries. Believe it or not, different countries have their own 'rules' for each classification of...
WWC Logo

World Wide Chocolate

Pin It on Pinterest

Share This