Ingredients & Recipe
Inspired by Cyriaque Gavillon's revolutionary creation from 1955, the Mint Chocolate Opéra Cake maintains the precise, geometric presentation of eight delicately thin layers. This Christmas introduces a refreshing twist with the cool, invigorating flavour of mint. Paired with the mint chocolate ganache, creamy peppermint mascarpone Chantilly, and a mint liqueur-soaked joconde biscuit base, this cake offers a delightful balance that is suitable for this festive season.
原味歌劇院蛋糕由DALLOYAU糕餅大師Cyriaque Gavillon於1955年首創，共分為八層，每層均細緻纖薄而且比例精準。此聖誕版本添加了清新的薄荷風味，搭配薄荷朱古力醬、薄荷意大利軟芝士香緹忌廉及浸泡薄荷利口酒的杏仁海綿蛋糕，為經典的歌劇院蛋糕注入節日氣息。
Order Lead Time
Store pickup: 2 days in advance
Delivery: 3 days in advance
Cut-off time: 2pm everyday
How to enjoy?
Allow the cake to stand at room temperature for 10 minutes for the best texture and flavour before serving. Eat all the layers in one go to enjoy a heavenly combination of flavours and textures.
Keeping & Storing
- Should be consumed on the day of purchase
- Store in refrigerator at 1 - 4°C is recommended
