This is a rich & alternate variant of the traditional opera. Once again all original four layers of almond sponge pistachio butter cream (made out of pure pistachio paste) paired with Salty caramel Belgian milk chocolate Ganache. This one has very less sugar syrup, the almond joconde sponge makes it a bit heavy but rich in taste and texture. That's why we recommend cutting small pieces and eating very slowly than your usual habit. Excellent taste and mouth feel comes when you thaw this cake for 3 to 5 mins from the fridge (before eating). Our butter cream is made out of Belgian cocoa butter & French unsalted butter and not with vegetable fat.
0 
EUROPEAN Patisserie Online