History & Story
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 chocolate ganache, coffee cream, espresso-soaked joconde biscuit base and gold-foiled chocolate thins, the cake is an explosive convergence of flavours and a regal sight. When opera lover Andrée Gavillon first tasted the cake, the wife of Cyriaque immediately compared it to the stage of the Opéra Garnier in Paris. Thus, the Opéra Cake was born.
Ingredients & Recipe
White chocolate glace, rose butter cream, almond Joconde biscuit with rose syrup, dark chocolate ganache
Texture & Taste
Eight layers of pure deliciousness with a delightfully creamy texture; its raspberry flavour created a perfect balance of tart and sweet, while the cake is naturally fragrant with a rose aroma
How to enjoy?
Allow the cake to stand at room temperature for 10 minutes for the best texture and flavour before serving. Eat all the layers in one go to enjoy a heavenly combination of flavours and textures
Keeping & Storing
- Should be consumed on the day of purchase
- Store in refrigerator at 1 - 4°C is recommended