Opéra Passy ™ Martini Glass

Assembly

Recipe

Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
  • Philippe Marand - EEMEA Manager Chocolate Academy™ centres

Mousse Opéra

ingredients preparation
Fondre
  • 30g
    milk
  • 15g
    simple syrup
Chauffer
  • 160g
    whipped cream
Verser sur le chocolat fondu
Incorporer