Opera

Whisk the egg whites with the 250 g sucrose (1) and also whisk the whole eggs with the 230 g sucrose (2). Blend the flour and the powdered almond using the cutter attachment. Fold the two whisked egg mixtures together. Gradually add the powdered almond, the weak flour and the powdered cocoa and mix everything together. Lastly, gradually pour in the melted butter Spread out in the 0.5 cm frame and set aside. Bake at 210ºC for 6 minutes with with medium ventilation and an open air intake. 

Mix the two ingredients and chill

Bring the cream to the boil and pour over the lennix 57% dark chocolate couverture. Emulsify with a hand held beater and measure out at about 35ºC.

Heat 600 g cream to 80ºC and infuse the crushed coffee beans and the powdered coffee for 30 minutes. Staring the mixture and heat to 45ºC to add the previously soaked gelatin. Pour over the Selección Opal 30% white chocolate melted at 45ºC and emulsify. Finish by adding the rest of the cream and leave in the refrigerator to chill down to about 6ºC. 

Melt the fats and mix with the almond praline and the pure almond paste. Add the salt with the soluble coffee and mix

Melt the Selección Maragda 70% dark chocolate couverture at 45ºC and mix with the sunflower oil. Set aside until needed.

Dry mix the NH 325 pectin with the sucrose and the vanilla. Dilute the DE44 glucose and the invert sugar (Tremoline) together with the dextrose in the water. Sprinkle the sugar and NH 325 pectin mix over the mineral water and bring to the boil. Pour in the 50% citric acid solution, mix vigorously and halt the cooking process. Leave to cool in a bowl covered with cling film in contact.