French Culinary Institute

Glacé au Chocolat Pour L’Opéra

Chocolate Glaze for Opéra Cake

Preparation info
    • Difficulty

      Easy

Appears in
The Fundamental Techniques of Classic Pastry Arts
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About

Method

Follow the directions above using 300 grams (11 ounces) pâte à glacer a commercially prepa