Collection period: 1st-30th June 2022
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.
Serves about 16 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.