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Dezaan Opera Cake Hero Wide
Part 1: True Dark Pate Sable
  • 150g Butter
  • 75g Confectioner's Sugar
  • 1 Vanilla Bean or 1/2 Tbsp Vanilla Extract
  • 50g Eggs (approx one large egg) (lightly beaten)
  • 175g Pastry Flour
  • 30g True Dark Cocoa Powder

Can be used as a tart shell, an additional texture to a dessert, as a cookie.

Cocoa Powder suggestions:

  • This recipe can be used with all of our 6 cocoa powders.
  • If using Carbon Black, use only 10g.
  1. In a mixing bowl, add butter, confectioner’s sugar and vanilla. Cream together until smooth and light in colour.
  2. Gradually add eggs, beating well in between each addition.
  3. Add flour and cocoa powder and mix. Making sure to scrape the bowl down to be sure all ingredients fully blend into dough.
  4. Transfer from bowl to flattened piece of plastic film wrap. Wrap and cool in refrigerator until firm.
  5. Once firm, roll dough out to approx. 4mm thick. (note: do this step when dough is still cold for best results)
  6. Cut to desired size for tart.
  7. Shape dough into tart rings. Let rest in refrigerator for 30-45 minutes before baking.
  8. Bake tarts at 165ºC for approx. 10-12 minutes. Baking Time depends on size of tart.
Dezaan Opera Cake Sable
Dezaan Opera Cake Ganache
Part 2: Coffee True Dark Ganache
  • 404g Double (Heavy) Cream
  • 404g Double (heavy) Cream
  • 10g Crushed Coffee Beans
  • ½ Vanilla Bean
  • 30g Fish Gelatin (or 6g pork gelatin) (bloomed)
  • 60g Sugar (caster)
  • 40g True Dark Powder
  • 40g Cocoa Butter
  1. In a saucepan, add 1st quantity of cream, coffee beans & vanilla. Bring to a soft boil.
  2. Take off heat and allow to infuse for a minimum of 5 min.
  3. In a separate bowl add True Dark & cocoa butter. Set aside until ready to use
  4. Once infused, strain and weigh 404ml of infused cream. Add sugar and bring to a soft boil.
  5. Once infused cream has come to a boil, pour into bowl with cocoa ingredients. Blend with an immersion blender until all ingredients have been combined.
  6. Add gelatin, mix with immersion blender until combined.
  7. Add 2nd quantity of cream & mix with immersion blender until combined.
  8. Transfer ganache to a heat-proof container and allow to cool down before putting in refrigerator to set. For best results allow to set overnight (min. of 12hrs) in the refrigerator.
  9. Once ganache is set, transfer to a cold mixing bowl. With a whisk attachment, whip ganache to medium peaks. (Note: be careful not to overwhip, it will split if overwhipped.)
  10. Ganache is ready to be used once whipped.
  11. Reserve in refrigerator if not using immediately
Part 3: Gluten Free Biscuit
  • 125g Sugar
  • 188g Egg Whites (approx. 4 large eggs)
  • 140g Almond Flour
  • 50g Confectioner’s Sugar
  • 22g Rich Terracotta Cocoa Powder
  1. Preheat oven to 165ºC.
  2. Prepare a half sheet tray by lining it with parchment paper or a silpat and lighty greasing it. Set aside until ready to use.
  3. In a mixing bowl, start whipping egg whites. Adding sugar gradually once the egg whites have become white and frothy (foamy soap-like).
  4. Sift the rest of the dry ingredients into a large bowl and set aside until ready to use.
  5. Once the whites have reached medium/stiff peaks. Fold in dry ingredients in 3 stages, until just combined
  6. Spread evenly onto prepared sheet tray and bake immediately.
  7. Biscuit will bake for approx. 7-10 minutes depending on the oven strength (check for readiness if the biscuit springs back once touched).
  8. Once baked, flip onto another sheet tray and allow to cool for 2-5 minutes.
  9. Remove parchment paper/silpat carefully.
  10. Cut into 6cm circles and set aside until ready to use. (NOTE: this size depends on the size of tart mould being used).
Dezaan Opera Cake Caramel
Part 4: Coffee Caramel
  • 192ml Single (Half and Half) Cream
  • 10g Crushed Coffee Beans
  • ½ Vanilla Bean
  • 57g Sugar
  • 21g Glucose
  • 27g Soft Brown Sugar
  1. In a saucepan, add cream, coffee, vanilla bean. Bring to a simmer then turn off heat. Allow to infuse for minimum of 5 minutes.
  2. Blend with an immersion blender thoroughly. Strain and keep warm.
  3. In a medium pan, add all sugar. Start a dry caramel. Once you've reached a semi-dark golden caramel, deglaze with the warm infused cream.
  4. Cook until all ingredients are thoroughly combined.
  5. Transfer into a mixing bowl, mix on low speed until cooled (paddle attachment).
  6. Store in piping bags ready for use.
Part 5: Bergamot Cremeux
  • 196g Bergamot Puree
  • ½ Vanilla Bean
  • 270g Sugar (caster)
  • 245g Whole Egg (Approx 4 large eggs)
  • 22g Fish Gelatin (4.5g Pork Gelatin)
  • 185g Butter
  1. In a saucepan, add bergamot and vanilla bean. Bring to a simmer.
  2. At the same time, add sugar and eggs into a bowl. Mix until combined. Set aside until ready to use.
  3. Once puree has come to a simmer, temper liquid gradually into bowl with egg/sugar mixture. Stirring constantly.
  4. Return mixture back to the pan and set on low heat. With a rubber spatula, stir often to prevent from burning the curd.
  5. Once Curd has come to a soft boil (boiling for a minimum of 30 sec) take off heat and transfer into a heat proof container.
  6. Allow to cool down to 45ºC, add gelatin. Mix thoroughly with immersion blender.
  7. Add butter and mix thoroughly with immersion blender.
  8. At this point cremeux can be poured into desired moulds. (note: cremeux can also be cooled down overnight and whipped the next day if a mould is not desired)
  9. Set the cremeux moulds in the freezer until frozen.
  10. Once frozen the cremeux can be unmoulded and reserved in the freezer until ready to be used.
Dezaan Opera Cake Cremeux
Dezaan Opera Cake Macro
Part 6: Assembly
  1. Once all ingredients are made. Align tarts on a sheet tray.
  2. Pipe a layer of coffee caramel inside the tart shell.
  3. Place a disc of cocoa biscuit over the top of the caramel.
  4. Pipe the whipped ganache over the biscuit.
  5. At the middle of the ganache fill with coffee caramel and sprinkle lightly toasted cocoa nibs over the top of the caramel.
  6. Place the bergamot cremeux over the top of the ganache.
  7. Finish with roasted coffee beans.
  8. Allow to come to temperature before serving.


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