The Opéra | Ogonblink
Intense chocolate layers with hazelnut financier, coffee mousse, and cocoa nibs—perfect for chocolate lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Ingredients
- 205 g 35% UHT cream
- 65 g lavender honey
- 36 g glucose
- 330 g CHD-X50FNOI
- Boil at 80°C (176°F)
- 30 g water
- 40 g sugar
- Boil
- 15 g instant coffee
- Add 90 g egg yolks
- Pour on 150 g CHM-P44GHA
- 10 g NCB-HD706-BY
- Then add 400 g smooth whipped cream
- 75 g strong espresso
- 35 g 35% UHT cream
- 1 g sea salt
- 65 g fine sugar
- 35 g glucose syrup
- 18 g 82% butter
- Q.S. red colourant powder
- Cook at 110°C (203°F)
- 30 g pecan nuts
- 20 g NIBS-S
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