Opera (Event & Catering Size)
A base of joconde*, soaked in fresh espresso syrup. Layered with white chocolate and coffee whipped ganache*, alternating with 66% dark chocolate mousse. Finished with a chocolate glaze and decoration.
*Joconde': mixture of eggs, ground almonds, icing sugar and a little flour, made into sponge like sheets
*Ganache: dark chocolate mixed with fresh cream.
The appearance of the cakes may differ slightly from the website photos, due to the creative licence of the chef, but the taste and appearance still remain of the highest standard.