There were a couple of questions about my Rose Opera Cake.
I was so psyched up about the rose idea that I wanted to use it for something, and I wanted to use it in a completely different way than I was seeing it used. I also had an idea that rose would be great with dark chocolate. The project I had at the time was to create French-style pastries using Indian flavors and spices.
My Rose opera is a traditional style opera cake except that I make a pistachio jaconde, use rose buttercream, and infuse the dark chocolate ganache with cardamom. I like the colors (green, pink, dark brown). When sufficiently motivated I serve it with a tiny decorative rosebud (made of chocolate) on top. I think it would be a tasty and beautiful plated dessert served with a plain creme anglaise, a rose syrup, a small dome of pistachio cream with an Adria-style thin caramel tuile with bits of candied rose petals suspended in it.
Thanks for sharing the recipe and the pics. It seems lovely and I am sure tastes very good too.
What restaurant menu did you do this for?