This exquisite cake known as Opera is a classic in French pastry, conceived by Cyriaque Gavillon, who drew inspiration from the grandeur of the Opéra Garnier in Paris. Made up of three slender layers of almond sponge, each soaked in coffee syrup and alternated with coffee cream and chocolate ganache. The product should be enjoyed after removing the plastic film and allowing it to thaw for 3 hours at 4°C. To enhance its shiny chocolate finish, it's suggested to apply heat using a kitchen torch. It is ideal for events as cocktail pieces, desserts, or mini desserts. It should be stored between 0°C and 4°C for a maximum of 24 hours after thawing and should not be refrozen once thawed.