A traditional Opéra is a very special French cake, made legendary by the Parisian pâtisserie, Dalloyau. This famed confection is traditionally comprised of layers of almond joconde, layered with coffee butter cream and dark chocolate ganache and then finished with a dark, shiny glaze. It is always cut so that the beautiful and even layers are showcased, a true reflection of the Chef’s skill and attention to detail.
Our Opéra is French with a healthy dose of Italy – thin even layers of joconde, lightly moistened with espresso syrup between layers of dark and creamy Gianduja ganache and crispy praline feuillitine, with a nice fat pinch of Murray River Sea Salt. The hazelnut flavor of the Gianduja is undeniably Italian, but the composition and the clean lines are pure France.