Opera is a great classic of French pastry. Its creator was Cyriaque Gavillon, owner of the Dalloyau pastry shop since 1949 and a descendant of a long line of pastry chefs (his father was one at the Ritz Hotel), located, still to this day, at 101 rue Faubourg Saint-Honoré. The pastry shop had an excellent reputation and was frequented by professionals from the world of art. Gavillon wanted to convey the beauty of the Paris Opera Garnier in all its splendor through a creation. Thus, he made a cake made up of three thin layers of almond sponge cake soaked in a coffee syrup, starting with a layer of sponge cake spread with flavored cream and dyed with coffee and caramel essence. This process was repeated three times alternately between each layer and finished by covering the final layer of the cake with chocolate ganache. One of its characteristics is that its layers should not exceed 4 cm in height. Short description: The sweet tribute to the Paris Opera. Tasting: Remove the plastic film and let it defrost for 3 hours at 4°C. To achieve a shiny appearance with the chocolate, we recommend applying a little heat on the top, using a kitchen torch, at a safe distance. It can be enjoyed as a cocktail piece, dessert, or mini dessert. Store between 0º and 4º for a maximum of 24 hours once thawed. Never refreeze a thawed product. Nutritional information: Nutritional Information 100g Energy value (kcal) 1792 Kj / 429 Kcal Fats (g) 25.5 g Of which saturated (g) 14.3 g Carbohydrates (g) 43.2 g Of which sugars (g) 35.2 g Proteins (g) 5.7 g Salt (g) 0.16 g Sodium (g) 64.5 g Fiber (g) 2.1 g Allergens: Contains: Gluten, nuts, soy, egg, milk, and derivatives.