Opera

Make the vanilla sponge by whisking all ingredients together at high speed for 8 minutes. Spread the preparation on a baking plate and bake for 8 minutes at 170°C.  

Next prepare the coffee caramel ganache. Crush the coffee beans and add to the milk. Bring the milk with the coffee beans to a boil and let infuse for 10 minutes. Drain the milk from the coffee beans and add some cream. Heat the milk again until hot enough to melt the chocolate. Pour in the chocolate, mix with an immersion blender and blend until all the chocolate is mixed. Add the rest of the cream and blend again. Let it rest for 12 hours in the fridge.

 Whip the ganache and put a layer on the soaked vanilla sponge. Put another sheet of vanilla sponge on top and soak with coffee.

For the chocolate ganache, boil the cream with the sugar and glucose. Pour in the chocolate and butter and mix with an immersion blender. Apply half of the ganache on the vanilla sponge, place another sheet vanilla sponge on top and add the rest of the coffee whipping ganache on top. Place it in the freezer.

Once frozen, glaze the top with the rest of the chocolate ganache. Remove the opera from the mould and dust the top with cocoa powder. Put the opera back in the freezer so the ganache can solidify.

Portion the opera in pieces of 10 by 4 cm.