Variations on a Theme: Encore de l’Opéra

opera_ptc.jpg

You could say I’ve been on an Opéra kick lately. I made the above shortly after the completion of May’s Daring Baker’s challenge and I’m posting this just in case the food blogging world hasn’t seen enough Opéra cakes lately. After having tried a less traditional pistachio-apricot Opéra last time, I was curious to try the classic flavor combination of espresso syrup-soaked almond joconde, mocha buttercream, ganache and chocolate glaze and used the recipe from Dorie Greenspan’s Paris Sweets. These flavors did not disappoint. Actually, that’s an understatement. I made these for a party and people’s eyes bulged out after taking a bite.

pb_opera_ptc.jpg

My next Opéra variation was for my boss’ 50th birthday. I made a Frangelico-espresso syrup soaked almond joconde, with peanut butter mousse, ganache, and chocolate glaze. My boss loves the designs of the luxury hand woven leather goods manufacturer Bottega Veneta, so I created a chocolate bow inspired by their classic woven patterns. The bow was made from chocolate modeling paste, onto which I imprinted the criss-cross design. I cut out strips, formed them into loops, and arranged the loops into a decorative bow. For the stitching detail, I used a decorative comb used to created ridges on the sides of cakes. The triangular teeth had the perfect spacing to create a repeated indented pattern that resembled stitching. The entire bow was dusted with gold dust.

3 Responses to “Variations on a Theme: Encore de l’Opéra”

  1. jj Says:

    WoW!!! Those look fantastic – and the cake as a whole is wonderful! You have talent!!

  2. Sophie Says:

    I’m a new reader, but I love your blog so much that I just nominated it for an award on my blog :). Congrats! Come check it out :D!

  3. Y Says:

    Wow that second cake looks brilliant. I love the detail of the bow, and the flavours you chose to use.