Mint Chocolate Opéra
Mint Chocolate Opéra

Mint Chocolate Opéra

    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. Adding the combination of cool mint perfectly complements the warm weather and sunny days of summer.
    Ingredients & Recipe
    Mint liqueur, Joconde biscuit, 70% mint chocolate ganache, peppermint mascarpone Chantilly, chocolate glace
    Order Lead Time
    3 days
    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.
    Texture & Taste
    Eight layers of pure deliciousness with a delightfully creamy texture, with the boasting peppermint flavour, provides a refreshing mouthfeel with each bite.
    Keeping & Storing
    - Should be consumed on the day of purchase
    - Store in refrigerator at 1 - 4°C is recommended