"Opera" (achicha): nke mbụ uzommeputa na a foto

"Opera" (achicha) - otu n'ime ndị nnọchianya nke French achịcha dị iche iche na nkà, ọ na-erughị ama na-asọpụrụ karịa Tarte Tatin, éclairs na millefeuille adịghị agwụ agwụ. Symbiosis isi ndetu nke a eji megharịa ọnụ nyere ụwa dị ịtụnanya uto ha kwekọrọ, nke karịrị afọ bụ ọ na-erughị na-ewu ewu.

The akụkọ ihe mere eme nke omume

Nke a achicha - adịgide adịgide see culinary nkà, maka afọ na-ere dịkarịa ala a nde "Opera" gburugburu ụwa!

E a achicha "Opera" (picture - na otu isiokwu) na 1955, alụmdi Patisserie Dalloyau Otú ọ dị, na mbụ kpuchie a ọcha glaze. Ndị dị otú ahụ arụmọrụ bụghị resonated na ọha na eze. eji megharịa ọnụ, oge ruru mgbe ọ gbanwere ya anya ka nwa. The Nchikota agbanwe almond bisikiiti, chocolate ganache, kọfị ude mmanụ, impregnation na kenkowaputa gbazere kere a ọgba aghara n'etiti ndị na emebiwo ọha. Na nke a, bụghị onye ọ bụla nwere achịcha oke ọnụ - ahịa kpụrụ na a discount bụghị nanị na elu àgwà ngwaahịa, ma na-na ina.

Na ụba nke na ọ na malitere emepụtaghachi karịrị oge na-ewu ewu na nke "Opera". Confectionery Dalloyya fọrọ nke nta efu copyright.

Mgbe 5 afọ, ndị a ma ama n'ụwa achịcha dị iche iche siri nri Gaston Le Notre nyere ya alụmdi, "na opera" eji megharịa ọnụ, n'itinye ya dị ka onye dere akwụkwọ ahụ Ntụziaka.

N'oge afọ 28 overtighten eji megharịa ọnụ site n'otu akụkụ gaa n'akụkụ, na na na 1988 agha ahu di n'elu. Le Notre nyere na mgbe ezisa ime a achicha maka ya ọgwụ, ọbụna chere na ọ bụ ihe ịga nke ọma.

Ka ụbọchị, ọ bụla-akwanyere onwe achịcha dị iche iche na-esikwa nri eji megharịa ọnụ, na-eweta ihe dị iche iche. N'isiokwu a, anyị ga-ele anya na achicha "opera" (mbụ uzommeputa) na ọdịiche nke oge a confectioners.

Zuru okè ahụ pụta!

Ke akpa ilekiri, Ezi ntụziaka arụrụ n'ụlọ achịcha na a larịị yiri sculpting apịtị achịcha nke si ájá, ọ bụrụ na ị tụnyere ha na ụkpụrụ nke ihe e kere eke nke "Opera" Otú ọ dị, kpọmkwem n'ịgbaso uzommeputa, i nwere ike imeta nti utịp.

The mejupụtara nke eji megharịa ọnụ e kwuru na mbụ, ebe a bụ a ọzọ zuru ezu layout:

• "La Gioconda" almond bisikiiti. N'ihi ọnụnọ nke mmanụ na mkpụrụ, o amama mellow, mgbanwe na n'otu ikuku.
• Chocolate ganache na ndabere nke chocolate. Mmiri ara ehi na-ekwe na ot'omuma Ntụziaka! Ọ bụ a elu% nke koko enye ezi uto, miri emi ma ọgaranya.
• Oil kọfị ude. Echefu banyere arọ majarin Roses na-abịa n'uche mgbe okwu "mmanụ". Ọ bụ nwayọọ, agbaze na unobtrusive.
• Jupụta impregnated na admixture nke aromatic mmanya.

Ya mere, kwụpụ site nzọụkwụ achicha.

bisikiiti:

• almond ntụ ọka - 226 grams;
• powdered sugar - 226 grams;
• egg - 6 PC.;
• ndi na-edozi - 6 pc.;
• sugar - 26 grams;
• butter - 34 g;
• ilu chocolate - 80 grams.

Oil ude na kọfị:

• yolks - 7 PC.;
• sugar - 220 grams;
• osisi nke vanilla pod;
• mmiri - 70 grams;
• butter - 350 gram;
• kọfị wepụ (na oké ikpe nke a dị nnọọ ike brewed kọfị) - 30 grams.

ganache:

• ọchịchịrị chocolate, ọ dịkarịa ala 70% koko - 400 gram;
• abụba ude dịkarịa ala 33% - 100 gram;
• mmiri ara ehi - 100 grams;
• sugar - 50 grams;
• butter - 50 grams.

impregnation:

• mmiri - 600 grams;
• vanilla - pod 1;
• sugar - 600 grams;
• aromatic mmanya (rọm, brandi) - 40 g;
• kọfị wepụ (na oké ikpe nke a dị nnọọ ike brewed kọfị) - 30 grams.

gbazere:

• Iche gbazere - 400 grams;
• ude nke a abụba ọdịnaya nke dịkarịa ala 33% - 150 gram;
• ọchịchịrị chocolate - 200 grams.

Iche gbazere:

• sugar - 400 grams;
• mmiri - 300 grams;
• gelatin - 16 grams.

usoro

N'agbanyeghị ọtụtụ mmiri, na usoro nke na-eke na achicha dị mfe iji, isi ihe - iji chọpụta usoro nke omume:

• sirop maka impregnation;
• ganache;
• anọpụ iche gbazere;
• bisikiiti;
• ude;
• nzukọ.

N'ihi impregnation ike abuo vanilla pod wetuo n'ime mmiri na sugar. Simmer ruo mgbe ahụ, ruo mgbe sugar kpamkpam etisasịwo.

Wepụ si okpomọkụ, tinye kọfị wepụ (ma ọ bụ kọfị) na-aba n'anya.

Ekpuchi akpa na sirop, cover na-ewepụta. Na atụla egwu nke ego nke mmiri mmiri - "Opera", a achicha na achịcha dị iche iche akụkọ concurrently, na-ewe ihe niile.

Iji kwadebe na-anọpụ iche glaze, sook ke mmiri oyi zaa ndị gelatin.

Obụpde na mmiri na sugar, wepụ si okpomọkụ, na tinye gelatin, na-apụghị ịchịkwa si, ịkpali ruo mgbe zuru ezu mgbasa nke ikpeazụ. Ọ bụrụ na ị na-eji ntụ ntụ kama mpempe akwụkwọ gelatin, mgbe Nrịrọ, kute mmiri si Ntụziaka, ghara gafere ngụkọta ego nke mmiri mmiri.

Iji mee ka ganache, ikpokọta mmiri ara ehi, ude na sugar. Ikpo ngwakọta n'elu obere okpomọkụ ruo mgbe ruo mgbe ọ bụ ezigbo, na-enweghị ihe ọ bụla sugar kristal.

Na a na mmiri saa gbazee chocolate na mgbe ju ya na-ekpo ọkụ creamy sirop. Ịkpali ruo mgbe homogeneous.

Ajụkwa nke chocolate uka na 60 ° ^C, ịgbakwunye adụ butter na ọzọ weere. N'ihi na "silk" udidi nwere ike na-eje ije site na blender uka. Kedo sikwuo nnukwu efere nke ganache na jidesienụ film, na ịpị ya ozugbo na elu, na-ewepụta ruo mgbe ọ dị mkpa. Emela refrigerate! Ọ dị mkpa na-anakọta na achicha "opera" (mbụ uzommeputa) n'ụzọ ziri ezi na ndị mara mma, otú ahụ ganache kwesịrị plastic.

N'ihi almond bisikiiti "Mona Lisa" ihe mbụ Ekpuchi ụdị nke mmiri akwụkwọ.

Preheat na oven 180 ^° C

Mix wheat ntụ ọka, almond ntụ ọka na icing sugar, ugboro abụọ jụrụ. Alternately agbakwunye aku-bọọlụ na sugar uka, whisk maka 10 nkeji.

Agbazekwa butter. "Opera" (achicha) kwesịrị iso nke a nwayọọ ogbo achicha, ma n'ihi ndị abụba uka nwere ike dapụ. Iji zere nke a, akpa atọ nke aku mgwakota aghara na ekpo ọkụ na mmanụ ruo mgbe ezigbo, na mgbe e mesịrị tinye niile ka ndị bụ isi na ngwakọta.

Whisk na-edozi na sugar, ịkpali na egg-mandelic uka.

Gbasara mgwakota na mmiri mpempe akwụkwọ. Mkpa! The oyi akwa kwesịrị mkpa - 8.10 mm - na edo.

Ime n'ihi na 10 nkeji (oge indicative na-adabere na oven). Njikere achicha icha mmirimmiri ọlaedo, nro na-eme mgbanwe.

Ajụkwa kpamkpam na a waya ogbe na bee atọ rectangles nke otu size. Ọ bụrụ na nke nke pan anaghị ekwe ka ọ na-eme, mgbe ahụ, akpọọ nkụ bisikiiti na atọ tent.

Chocolate (80 grams)-agbazekwa na a mmiri saa.

Otu nke rectangles atụgharị porous n'akụkụ ala na ịtụ elu nke chocolate bisikiiti. Wepụ friji na na mkpuchi obi tara mmiri. N'ihi na nke a ụfọdụ impregnation a kwafuru, na achicha "Opera", na Ntụziaka nke nke anyị na-enye gị, adịghị tụkwasịrị.

Ugbu a bịara uzo nke ude.

Whisk na egg yolks ruo mgbe N'ụbọchị nke abụọ, na-acha ọcha uka. Obụpde na mmiri na sugar sirop, na ozugbo ọ malitere juputara obụpde, wụsa na egg yolks mgbe aka iso whisk. Na mmepụta ga-enweta a oké, ude na-acha ntụ uka.

Na-enweghị nkwụsị na whisk, tinye na juu butter otu otu. M ga-enweta a ezigbo, oké, silky ude. Ugbu a tinye kọfị wepụ (ma ọ bụ kọfị), vanilla na whisk ọzọ ruo mgbe ire ụtọ.

N'ikpeazụ, nzukọ nke eji megharịa ọnụ "Opera". Achicha ume na-anakọta na ụdị ma ọ bụ etiti - n'ihi ya, ọ ga-abụ ihe ire ụtọ.

Mbụ oyi akwa - na ala achicha, chocolate oyi akwa etinye ya ala, na mgbe ahụ na ahụ mejupụta njikere sirop. Chere a nkeji ole na ole na sook ọzọ.

Tinye n'elu ọkara nke kọfị-na mmanụ ude, nlezianya mmezi.

On ude ebe ọzọ achicha, idebaihe ọzọ ugboro abụọ.

Larịị niile ganache na bisikiiti.

Na-etinye na n'elu ikpeazụ achicha, idebaihe.

Yet fọdụrụnụ ude, larịị. The n'elu kwesịrị ka ezigbo dị ka o kwere.

Ihe achicha na-etinye na a friza ọkara otu awa.

Iji kwadebe glaze, agbazekwa na chocolate na a mmiri saa ma ọ bụ na ngwa ndakwa nri.

Weta ude a obụpde ma tinye ha na mmiri mmiri chocolate, nlezianya weere.

Ubé ọkụ na-anọpụ iche gbazere na gbakwunye chocolate-creamy uka. Nweta zuru homogeneity. Ekwela iti!

Nje dapụtara gbazere site na a mma sieve.

Ajụkwa uka 35 ^{° C} na wụsa ya a achicha. Classic achicha "Opera", na Ntụziaka nke nke anyị na-atụle dị iche iche n'ụzọ zuru okè ire ụtọ glaze, n'ihi ya, anaghị emetụ ya aka na-ekwe ka onwe gị na-agbasa ude n'elu - n'ihi ya, ọ ga-edina ka ogologo dị ka o kwere omume. Ebe a jụụ ebe ruo ọtụtụ awa.

Na-eje ije nkọ mkpa ihe ndị dị n'akụkụ nke etiti n'ime, "gwakwara elu" achicha.

Mgbe ahụ, na-akpọ nkụ na-kpụ ọkụ n'ọnụ mma nkọ n'ọnụ, wepụ achicha nke 5-7mm - ekele a ezu, ga-aghọ anya n'ime n'ígwé nke eji megharịa ọnụ.

N'ihi registration, i nwere ike ide a gbazee chocolate na-eji ire ụtọ elu nke achicha okwu «Opera» na icho mma Mpekere nke oriri gold.

Bee n'ime iberibe nke portioned na-atụ aro na-akọrọ na-ekpo ọkụ mma.

niceties

Ka a achicha mere na ebili mmiri, ga-rube isi na-esonụ isi:

• "Opera" - a achicha, nke kwesịrị ala. The kacha elu - 4 cm. Nke a bụ n'ihi na eziokwu na ya na oké uto, jupụta, na mkpa n'ígwé nke niile na agba ga banye n'ụzọ zuru ezu karị mejupụtara. N'ezie, ọ na-aga megide "ọgaranya" ogologo achịcha, confectionery pụta ụwa na American akwụkwọ, ma ihe niile ahụ mmetụta bara uru.
• Onye ọ bụla oyi akwa ga-ọma mma tupu n'itinye ọzọ. Nke a dị mkpa maka edo, nke na-emetụta uto, na iji chebe visual ịdọ.
• Ijere achicha ila na obere iberibe, dị ka ọ bụ oké ọgaranya. Ọ bụrụ na ndị ọbịa ga-ahụ "site na ike", n'ozuzu mmetụta ga-bịara ikiri, n'agbanyeghị na àgwà nke ngwaahịa.

uzo ozo

Dị ka e kwuru na mbụ, ọtụtụ achịcha dị iche iche enịm ke ha ọrụ Pọtụfoliyo achicha "Opera", na Ntụziaka nke e nwere ike ịbụ eti dị iche iche si mbụ. Anyị na-atụle ọtụtụ variants nke oge a na Russian na European nna ukwu, ha hụrụ na kasị ukwuu nzaghachi si n'ihu ọha.

"Opera" Aleksandra Selezneva

Russian confectioner Alexander Seleznev hụrụ n'anya ọha na eze, n'ihi na n'okpuru idu ndú ya nwere ike igwu-egbuke desserts ibonke n'ụlọ nri, ma ọ bụ banyere dị na mbụ niile goodies ọbịa na slozhnosochinennogo French ato uto. Iji kwadebe achicha "Opera" si Seleznyov, ị ga-achọ na ngwaahịa:

bisikiiti:

• Àkwá - 4 PC.;
• ndi na-edozi - 8 PC.;
• Ntụ ọka wit - 80 grams;
• butter - 30 g;
• n'ala hazelnuts - 130 gram;
• sugar - 200 grams;
• Nnu - 1 nnukwu tuo.

ganache:

• abụba ude dịkarịa ala 33% - 320 ml;
• yolks - 2 PC.;
• butter - 30 g;
• Chocolate Black - 32 grams.

impregnation:

• ozugbo kọfị - 4 tsp ;.
• mmiri - 200 ml;
• sugar - 200 grams.

Oil ude na kọfị:

• yolks - 4 PC.;
• ozugbo kọfị - 4 tsp ;.
• butter - 400 gram;
• mmiri ara ehi - 120 ml;
• aja aja sugar - 110 grams.

gbazere:

• chocolate nwa - 150 gram;
• oriri na mmanụ odorless - 20 ml.

Ọzọ, usoro

Technology nkwadebe nke na-ede akwụkwọ na-emeso dị mfe karịa mbụ, ma ọ ka doo n'azụ na-emebu Ezi ntụziaka maka arụrụ n'ụlọ achịcha, na njikọ na nke mbido ga nditịm rube ka ntụziaka.

Maka ogbo achicha Preheat oven ka 210 ^{° C} na kpuchie udi maka a achicha mmiri akwụkwọ.

Whisk 4 àkwá, 120 grams nke sugar ruo mgbe N'ụbọchị nke abụọ, ikuku uka. Tinye na ukpa ntụ ọka, kneaded ruo edo.

Iche iche whisk na-edozi na nnu a siri ike ụfụfụ. N'ịnọgide na-whisk, tinye fọdụrụ sugar. Ụfụfụ kwesịrị kenkowaputa na-adịghị ahụ talatara na corolla.

Tinye ndị na-edozi na nut arọ, ifucha ntụ ọka kneaded n'elu niile na ala elu, na-edebe lightness nke ule.

Agbazekwa butter nwayọọ ebido mgwakota agwa.

Yet a atọ nke egg na nut uka n'ụdị ọma larịị na akpọọ nkụ 6-7 nkeji.

N'otu ụzọ ahụ, kwadebe abụọ ọzọ achicha.

Obụpde mmiri sirop na sugar, ịgbakwunye soluble kọfị na kneaded ruo edo.

Iji kwadebe ganache, okpomọkụ ude n'elu-ajụ okpomọkụ na agbazekwa chocolate na ha. Wepụ arọ si okpomọkụ na, na-akpali ike, ịgbakwunye butter na egg yolks.

N'ihi na ude, obụpde nke mmiri ara ehi na kọfị na sugar. Iche iche whisk yolks ma wụsa ha n'ime ọkụ mmiri ara ehi-kọfị arọ.

Ebe ahụ ngwakọta na a mmiri saa na obụpde ruo mgbe oké, mgbe niile na-etinye ọnụ.

Wepụ si na mmiri saa na n'ihi na kọfị ude, iso na iti ruo mgbe uka cools.

Ee, mgbe ọ na-abịa otú e si esi a achicha nke kpochapụwo French nri, a ga-akwadebe maka ihe isi ike.

Iche iche whisk ruo mgbe N'ụbọchị nke abụọ, butter. N'ịnọgide na-whisk, tinye akụkụ custard kọfị ude na ya.

N'ihi glaze, agbazekwa na chocolate na a mmiri saa na tinye ihe oriri na mmanụ.

achicha nzukọ bụ otu ihe ahụ dị ka na mbụ n'onwe.

Achicha "Opera" by Lisa Glinsky. Tinye lightness?

Ọ bụghị obere ihe ịga nke ọma ma na-a version nke ụwa megharịa ọnụ site Elizabeth. "Opera" abịa nnọọ kemmiri ihe, ma na ikuku. N'ihi ya na-:

bisikiiti:

• Àkwá - 5 PC.;
• sugar - 160 grams;
• ntụ ọka - 90 grams;
• ṅara n'ọkụ hazelnut ntụ ọka - 70 grams;
• ilu chocolate - 50 grams.

ude:

• Àkwá - 2 PC.;
• nkezi mmiri ara ehi abụba ọdịnaya - 350 ml;
• sugar - 5, Art. spoons;
• starch (ọkacha mma ọka) - 4 tbsp. spoons;
• ike kọfị - 60 ml;
• ilu chocolate - 75 g;
• nkezi mmiri ara ehi abụba ọdịnaya nke - 60 ml;
• gelatin na nsogbu dị iche iche - 15 grams;
• ude nke a abụba ọdịnaya nke dịkarịa ala 33% - 500 ml.

impregnation:

• ike kọfị - 200 ml;
• ọchịchịrị sugar - 100 grams;
• mmanya flavored nụrụ ụtọ - 30 ml.

ganache:

• ọchịchịrị chocolate - 75 g;
• ude nke a abụba ọdịnaya nke dịkarịa ala 33% - 60 grams.

gbazere:

• ọchịchịrị chocolate - 200 g;
• ude nke a abụba ọdịnaya nke dịkarịa ala 33% - 80 grams;
• mmiri - 60 grams;
• mmiri mmiri glucose - 2 tbsp. ngaji.

usoro

Preheat oven ka 170 ^C. Cover na pan na atụ dịkarịa ala 35 * 50cm mmiri akwụkwọ.

Ikewapụ ọcha na yolks.

Iche iche whisk ruo mgbe N'ụbọchị nke abụọ, ndị ọcha na yolks na sugar, nkerisi abụọ ikpeazụ.

Na yolks ịgbakwunye ayọcha ọka na ala mkpụrụ na onye na-na-atọ nke amia akwa ọcha. Ịkpali jiri nwayọọ homogeneity mpịachi usoro. Tinye fọdụrụ ọcha, ọzọ weere.

Atụla egwu nke nkọwa. Ozugbo esi nri a achicha, kwụpụ site nzọụkwụ na-eso ntụziaka iji na-aka.

Na-etinye mgwakota agwa na mmiri, larịị n'elu ofụri elu.

Ime maka 15-18 nkeji tupu samples maka "akọrọ tutpik. '

Kpoo bisikiiki a na-esi na ya ma kpocha ya n'ime ihe ndi ozo.

Maka ude, mix sugar, starch and eggs until smooth.

Iche iche na saucepan wetara mmiri ara ehi (350 ml) ma wụsa ya egg-starch mass, na-etinye aka na nti. Gwunye ihe niile n'ime saucepan, gbanye obere ọkụ, edemede mgbe niile. Were na obụpde na jụụ kpamkpam.

Wunye kọfị kọfị 2 teaspoons nke gelatin, kwe ka ịsaa ma kpoo obere ọkụ ruo mgbe ikpeazu ahụ kwụsịrị. Ekwela ka mmiri esi nri! Ndụmọdụ a, site n'ụzọ, bụ n'ozuzu - n'agbanyeghị ụdị uzommeputa ị na-amụ, na-agbalị iji chọpụta otú e si eme achicha.

Tinye ọkara nke onye na-edozi kọfị na kọfị.

Iti ude na ike elu. Ọkara tinye na onye na-elekọta kọfị ma jikọọ nwayọọ, na-echekwa ikuku.

Chocolate gbazee.

Gelatin fọdụrụnụ kwesịrị itinye ya na mmiri ara ehi oyi (60 ml), kwe ka ịsaa ma kpoo ọkụ, na-enweta nkwụsị zuru ezu nke mmemme gelling.

Dichaa ruo mgbe ọkara nke abụọ nke custard na chocolate na mmiri ara ehi. Jiri nlezianya na-eme ka ude.

Maka ganache na-agbaji chocolate, wụsa ya na mmiri na-esi esi mmiri ma bido ruo mgbe mpempe dị iche. Mee ka ọ dị jụụ.

Iji mee ka mmiri gbaa, jikọta ihe niile mmiri mmiri na-eme ma mee ka obụpịa. Iberibe chocolate ma gbakwunye na ngwakọta, hichaa ihe igwekota ahu ruo mgbe ghari. Refrigerate.

Iji mee ka ọ ghara ịbanye, tinye kọfị na sugar, tinye mmanya. Refrigerate.

Nzukọ ikpeazụ.

Dichaa chocolate maka bisiki ahu, gbasaa ha n'akuku otu biscuits. Kwe ka ajụkwa jụụ - nke a ga-abụ ihe ndabere nke achicha ahụ.

Tinye ebe chocolate achicha, ala.

Tinye ọkara nke kọfị kọfị n'elu, ọkwa.

Debe n'elu achịcha ndị na-esonụ, gbasaa n'ụba.

Gbasaa ozi na n'elu, tinye ọkara nke chocolate cream n'elu ya.

Tinye nchịkọta nke atọ n'elu, re-soak.

Debe mmanụ kọfị fọdụrụ na n'elu, pịa ya na achicha ikpeazụ. Saturate.

Gbasaa nchịkọta chocolate ndị ọzọ n'elu bisikii, na-eme ka ọ dịkwuo mma. Tinye na friza maka ọ dịkarịa ala awa 2-3.

Kpoo ntakiri ihe icho ma tinye ya na achicha. Nke ahụ niile bụ! Achịcha "Opera" site n'aka Lisa Glinsky dị njikere.

Ndị ọkachamara na French oge a

N'ikwu okwu banyere nri mmemme nke France, ọ ga-abụ ihe ijuanya na ị gaghị ekwupụta ọdịiche sitere na ndị na-emepụta ihe n'oge a nke mepụtara n'ókèala nke mba a. Dịka ọmụmaatụ, ọrụ nke Christoph Felder. Ọ dịghị mkpa ka ị na-agba ntụziaka ya n'ụzọ zuru ezu, ebe o yiri nke oge ochie, ma enwerekwa iche - mgbakwunye nke Italian meringue na mmanụ mmanụ na a mara mma glaze na-esi ike uto nke mkpụrụ:

Maka meringue (maka otu ego nke ude):

• Mmiri - 40 grams;
• Sugar - 100 grams;
• Protein - 70 grams;
• Sugar - 25 grams.

N'ihi na glaze:

• Ihe ọṅụṅụ chocolate - gram 400;
• Mmiri oyibo - 50 grams;
• Epeekere peanut - 50 grams.

Gwakọta mmiri na 100 grams shuga. Weta ngwakọta na obụpde. Jide n'aka na edozila shuga kpamkpam.

N'ikwekọ na nke a, whisk ndị na-edozi ahụ na shuga nke fọdụrụ ruo n 'elu ọnụ. Wunye na soda esi na-enweghị ịkwụsị ụtarị. Ibu ibu ga abawanye na nha. Jụụ ikpo okwu na ihe na-egbu egbu. Ekele maka nke a, "Opera" achicha sitere na Christoph Felder ga-abụ abụba abụba ma dịkwuo elu.

Iji mee ka icing, gbanye chocolate, gbazee ya na aki oyibo na nut butter. Jụụ ikpo ọkụ na wụsa achicha ahụ.