Opera
Ingredients
Part Acabamento
Part Montagem
Part Calda de café
Part Creme de café
Process
01. Place the sugar and water in a saucepan.
02. Heat until it boils.
03. Remove from heat and dissolve the coffee in the syrup. Set aside.
COFFEE CREAM
01. Dissolve the coffee in hot water.
02. Add the coffee to the buttercream and mix until smooth. Set aside.
01. Melt the chocolate according to the instructions on the package. Set aside.
02. Cut the Biscuit Joconda into 3 pieces of 20x30cm.
03. Coat one of the biscuit layers with the reserved chocolate and let it dry.
04. In a mold (20 x 30 x 2.5 cm), place the biscuit layer with chocolate facing down. Drizzle with coffee syrup.
05. Spread half of the coffee cream (250 g).
06. Place another biscuit layer and drizzle with the coffee syrup.
07. Spread the Chocolatier ChocoNut (150 g) without heating.
08. Place another biscuit layer and drizzle with the coffee syrup.
09. Spread the remaining coffee cream (250 g) to finish assembling the cake, ensuring the cream is smooth and even.
10. Refrigerate until firm.
FINISHING
01. Heat the Chocolatier ChocoNut in a double boiler or microwave until the desired consistency is achieved.
02. Unmold the cake and cover it with the Chocolatier ChocoNut. Allow it to dry.
03. Trim the edges to neaten the cake.
04. Divide into individual slices of 4x9cm or portions.
05. Decorate with the Chocolatier ChocoNut by drawing a musical note on the slices and/or writing the word Opera on the portions.
06. Keep refrigerated.
OTHER YIELDS
- 2 cakes of 665 g
Yield
14 Slices of 95 g
Equipment
Stove , Spatula , Spoon , Saucepan , Knife , Brush , Bowl , Rectangular Mold
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 347 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 21 | % VD (*) |
| Aç adicionados (g) | 20 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 20 | % VD (*) |
| Gorduras saturadas (g) | 5.7 | % VD (*) |
| Gorduras trans (g) | 2.2 | % VD (*) |
| Fibra Alimentar (g) | 1.3 | % VD (*) |
| Sódio (mg) | 35 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Opera
Ingredients
Part Montagem
Part Calda de café
Part Creme de café
How to make it
COFFEE SYRUP
01. Place the sugar and water in a saucepan.
02. Heat until it boils.
03. Remove from heat and dissolve the coffee in the syrup. Set aside.
COFFEE CREAM
01. Dissolve the coffee in hot water.
02. Add the coffee to the buttercream and mix until smooth. Set aside.
01. Melt the chocolate according to the instructions on the package. Set aside.
02. Cut the Biscuit Joconda into 3 pieces of 20x30cm.
03. Coat one of the biscuit layers with the reserved chocolate and let it dry.
04. In a mold (20 x 30 x 2.5 cm), place the biscuit layer with chocolate facing down. Drizzle with coffee syrup.
05. Spread half of the coffee cream (250 g).
06. Place another biscuit layer and drizzle with the coffee syrup.
07. Spread the Chocolatier ChocoNut (150 g) without heating.
08. Place another biscuit layer and drizzle with the coffee syrup.
09. Spread the remaining coffee cream (250 g) to finish assembling the cake, ensuring the cream is smooth and even.
10. Refrigerate until firm.
FINISHING
01. Heat the Chocolatier ChocoNut in a double boiler or microwave until the desired consistency is achieved.
02. Unmold the cake and cover it with the Chocolatier ChocoNut. Allow it to dry.
03. Trim the edges to neaten the cake.
04. Divide into individual slices of 4x9cm or portions.
05. Decorate with the Chocolatier ChocoNut by drawing a musical note on the slices and/or writing the word Opera on the portions.
06. Keep refrigerated.
OTHER YIELDS
- 2 cakes of 665 g
Tips
Yield
14 Slices of 95 g
Equipment
Stove , Spatula , Spoon , Saucepan , Knife , Brush , Bowl , Rectangular Mold
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 347 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 21 | % VD (*) |
| Aç adicionados (g) | 20 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 20 | % VD (*) |
| Gorduras saturadas (g) | 5.7 | % VD (*) |
| Gorduras trans (g) | 2.2 | % VD (*) |
| Fibra Alimentar (g) | 1.3 | % VD (*) |
| Sódio (mg) | 35 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.