28/05/2026
Last April, our Pastry Academy pushed the boundaries of chocolate craft. Led by Chef Dexter, participants explored the 3D pastry innovations featured in his signature recipes for So Good.. Magazine #35.
Chocolaterie de l’Opéra really elevates these creations to the next level. By delivering vanilla-free, single-origin couvertures sourced exclusively from rare terroirs outside of West Africa, they capture the unadulterated "original fruit" of the cocoa. Their specialised "Slow & Low" roasting process ensures aromatic purity, while a consistently high cocoa butter content provides the technical stability and fluidity required for elite pastry work.
The Featured Masterpieces:
The Circuit Tart: The Milk Chocolate Tannea 43% from Madagascar was the hero of the crémieux and glaze, offering a delicate balance of acidity and dairy notes. The tart crust was complemented by the rich, intense finish of the brand’s high-finesse Cocoa Powder.
The Black Swan: To achieve the deep, intense structure of the Dark Chocolate Truffle Crémieux, Chef Dexter utilised the Jamaya Dark Couverture 73%; a single-origin powerhouse from Jamaica known for its bold character.
Petit Mango: For the vibrant, flawless finish on this dessert, the yellow chocolate coating was crafted using White Chocolate Diapason 33%, chosen for its exceptional fluidity and clean sweetness.
Elevate your creations today. The full Chocolaterie de L'Opéra range is available on MyBidfood.
