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. 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. Both hazelnut and truffle possess earthy and nutty flavors, create an additional complex and satisfying taste to the iconic Opéra Cake.
Ingredients & Recipe
Black truffle and hazelnut ganache, hazelnut Joconde sponge, black truffle and hazelnut butter cream, hazelnut and milk chocolate glace
Texture & Taste
Eight layers of pure deliciousness with a delightfully creamy texture; black truffle and hazelnuts adds a luxurious and nutty delight to each bite.
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