Frédéric Bau, École du Grand Chocolat Valrhona

Opéra

Name: Opéra
Prep time: 2 h
Cook time: 8 min
Total time: 5 h 38 min
Yield: Serves 8
Ingredients: 2 eggs plus 3 egg whites; 2 eggs plus 3 egg whites; ¾ cup (2 ⅓ oz./65 g) ground almonds; Generous ¼ cup (1 oz./25 g) cake flour; 1 tablespoon plus 2 teaspoons (25 g) butter; 5 oz. (140 g) white chocolate, 35 percent cocoa; 5 oz. (140 g) white chocolate, 35 percent cocoa; 3 ¾ oz. (110 g) bittersweet chocolate, 70 percent cocoa; 3 ¾ oz. (110 g) bittersweet chocolate, 70 percent cocoa; 2 egg yolks (1 ⅔ oz./45 g); ½ cup minus 1 tablespoon (110 ml) whole milk; 1 generous cup (265 ml) espresso coffee; 1 generous cup (265 ml) espresso coffee; 6 sheets (12 g) leaf gelatin; Scant ½ cup (100 g) water; 1 scant cup (6 oz./170 g) granulated sugar; 1 scant cup (6 oz./170 g) granulated sugar; 1 scant cup (6 oz./170 g) granulated sugar; 1 scant cup (6 oz./170 g) granulated sugar; 1 scant cup (6 oz./170 g) granulated sugar; ⅔ cup (2 ⅔ oz./75 g) unsweetened cocoa powder; ⅔ cup (2 ⅔ oz./75 g) unsweetened cocoa powder; ⅓ cup plus 1 tablespoon (3 oz./90 g) whipping cream; ⅓ cup plus 1 tablespoon (3 oz./90 g) whipping cream; ⅓ cup plus 1 tablespoon (3 oz./90 g) whipping cream

Preparation info

Serves
8

Difficulty
Medium
Ready in
6 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Cocoa Joconde sponge

2 eggs plus 3 egg whites
¾ cup (2 ⅓

Dessert
Microwave

Method

A day ahead, prepare the ultra-shiny glaze and chill overnight.

Prepare the white chocolate-coffee ganache. Make the espresso coffee. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from ti