IMAGE 1- Chocolate salami Chocolate dessert with dried biscuits, milk chocolate, bitter cocoa and rum. From the Piedmont traditional recipe, it is prepared with milk chocolate, bitter cocoa, dried biscuits, high quality butter and that hint of liquor that enhances the flavours without disturbing the most delicate palates. It has the right size to not feel overly guilty. But beware, it is addictive!
Available in different sizes/packagings, also specific for Ho.Re.Ca/Food Service. For further details, please contact our Sales Dept.
Take it out of the fridge, slice and serve.
/ IMAGE 2- Cappuccino dessert Dessert made with white chocolate, coffee, biscuits, ground hazelnuts.
If you already know our classic chocolate salami (and even though you’ve never tried it), you can’t miss the appointment with the coffee version! With white chocolate, coffee, ground toasted hazelnuts.
Already sliced, practical and delicious: a must for your freezer!
Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department
You can just leave the desired quantity at room temperature for a few minutes. Store the leftovers (though we doubt you’ll have any) in the fridge, where it is kept safely for a week.
/ IMAGE 3- Molten-core chocolate cupcake A chocolate casket that holds a delicious melted heart.
Yes, chocolate is really our passion, but who doesn’t love it?
This wonderful little cake – a must for the cake lovers – has French origins and a lot of names. Brits knows it also as “Lava cake”, and truly the hot melted dark chocolate with the 70% of cocoa that flows in the plate when you cut open this fabulous cake is an irresistible sweet lava.
Forget the guilty feelings and enjoy a taste explosion that will help you to make a good impression on your guest!
Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department .
Pre heat the oven at 200°C, place the frozen little cake in its paper cup at mid height and cook it for about 18 minutes (13 minutes in a convection oven). Leave the cake at room temperature for about 1 minute before removing it from the baking cup.