Cincinnati Opera Creams
Long before candy bars ruled the concession stand, Cincinnati had Opera Creams—an elegant, old-world chocolate born in the Queen City’s historic candy shops.
Popularized by Bauer Candy Company, these treats feature a rich, snowy-white fondant center dipped in snappy dark chocolate. They’re refined, indulgent, and unapologetically old-school—like dressing up for opening night at Music Hall and sneaking a box home for later.
Why They Sing
This isn’t a truffle, and it isn’t a buckeye. The Opera Cream is defined by three specific traits:
- The Contrast: The chocolate must be dark (semi-sweet or bittersweet) to cut through the intense sweetness of the white center.
- The Fondant: Unlike a gooey caramel, this filling is firm enough to hold its shape but melts instantly on the tongue.
- The History: It is a direct link to the 19th-century German confectionery heritage of Over-the-Rhine.
🛠️ The Equipment Locker
You can use a kitchen fork, but if you want that smooth, professional finish (without the “foot” of pooled chocolate at the bottom), you need the right tool.
The Official Roster
Cream Fondant Center
- ¼ cup unsalted butter, softened
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3½ cups powdered sugar, sifted
Chocolate Coating
- 12 oz dark chocolate (60–70%), chopped
- 1 tsp coconut oil (optional, for shine)
The Game Plan (Instructions)
- Build the Cream Base: In a mixing bowl, beat butter until smooth. Add cream, vanilla, and salt, mixing until fully combined.
- Form the Fondant: Gradually mix in powdered sugar until a thick, smooth dough forms. It should be soft but hold its shape—like play-dough, not batter.
- Shape the Centers: Roll mixture into small balls (about 1 tablespoon each) or press into classic squares. Place on a parchment-lined tray.
- Chill for Structure: Refrigerate centers for at least 1 hour until firm. This prevents them from melting into the hot chocolate during dipping.
- Melt the Chocolate: Gently melt dark chocolate with coconut oil using a double boiler or microwave in short bursts, stirring until smooth.
- Dip Like a Pro: Using a fork or dipping tool, submerge each cream center in chocolate. Tap gently to remove excess and place back on parchment.
- Set & Finish: Let candies set at room temperature or refrigerate briefly until the chocolate hardens.
Pro-Tips & Audibles
Pro-Tip (Sticky Hands)
Dust with sugar. If the centers feel too soft or sticky while rolling, dust your hands lightly with powdered sugar. This keeps the fondant smooth and prevents it from warming up too fast.
The Buckeye Audible (Flavor Swap)
Vintage Twist: Swap vanilla for pure almond extract or add ¼ teaspoon lemon oil to the fondant. Both were popular variations in early Cincinnati shops that cut the sweetness beautifully.
Final Whistle
One bite and you’ll understand why these candies have outlasted generations. They are elegant, rich, and unmistakably Queen City classic.
Frequently Asked Questions
How do I store them?
Store Opera Creams in an airtight container at room temperature for up to 2 weeks. If your house is warm (over 75°F), keep them in the fridge.
Why is my chocolate streaky?
This is called “bloom.” It happens if the chocolate got too hot or cooled too slowly. It doesn’t affect the taste, just the shine. Using high-quality dipping chocolate helps prevent this.
Can I use milk chocolate?
You can, but traditional Opera Creams use dark chocolate. The bitterness balances the very sweet fondant center.