This is a quick reference of an Opéra gâteaux. I must say that our formula is in a frenetic/obsessive evolution because of the constant changes that we like to make in order to improve (always improve) the final pleasure of eating it. When baking an Opéra gateaux first you should think what you want
coffee
Café marocchino, un rockstar italiano.
Can you imagine a better marriage for coffee than chocolate? It really works in every possible way, think of an italian tiramisú or a french ópera gateaux. Coffee and chocolate are bitter by nature and they work so well because by making a careful selection both ingredients will complete to each other. I imagine