Created by the great Cyriaque Gavillon in 1955, the revolutionary Opéra Cake was avant-garde in its precise, geometric presentation of eight delicately thin layers. With the intensity of 70% dark...
Joconde biscuit base, raspberry syrup with Krisch, praline buttercream with roasted almonds, chocolate raspberry ganache and a white chocolate coating Eight layers of pure deliciousness with a delightfully creamy texture;...
Pineapple jelly, pineapple & Madagascar vanilla mousse, pineapple compote, almond sponge cake Light and full of bold tropical flavours, this soft mousse cake has a melt-in-the-mouth texture Enjoy while it...
