Almond joconde soaked in coffee syrup layered w dark chocolate ganache & coffee buttercream.
Coffee syrup & coffee buttercream is made with homemade coffee extract using Ipoh coffee powder.
Dark chocolate ganache is made from Cacao Barry chocolate.
8x3.5" rectangle serves about 10 pax
Opera tastes better the day after or even 2 days, just like macarons.
Best eaten at room temperature when the ganache is the same texture as the joconde sponge and buttercream.
Keep refrigerated in an air tight container and eat within 4days. OR Freeze it up to 2 months.