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Description Technical specification Packaging Awards Cocktails Cake recipes Index.

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Presentation on theme: "Description Technical specification Packaging Awards Cocktails Cake recipes Index."— Presentation transcript:


2 Description Technical specification Packaging Awards Cocktails Cake recipes Index

3 Description Italians have few passions as serious as fine Espresso Developed in Italy in 1901, anyone who has been to our country can tell you that no one makes a better espresso than Italy It is with this passion that we proudly present

4 Description The first true Italian Espresso liqueur, Dolce Neros rich and smooth flavour comes from an all natural infusion of ultra premium spirits and fine Italian espresso beans that have been roasted to perfection and that bring to the liqueur a characteristic dark brown colour It contains a sugar percentage of 40% and an ABV of 20% the result is a fine liqueur that marries well to the end of a meal or just served neat, on the rocks, or in a martini glass

5 Technical Specifications Alcohol by Vol 20 % Capacity750 ml UPC721834004490 SCC11721834004496 Packaging6 bottles/ct Elegant and modern glass bottle with silk screen printed labelling

6 Packaging Cases dimension 331 x 255 x 149 mm L x H x D Bottle per cases 6 Weight of case 7.7 kg 750ml SCC Code 11721834004496 Cases per pallet 174 (100x120) Cases per layer 29 Layers per pallet 6 The carton case is realized to be used as a rack shelf: The box can be easily opened along the dotted line

7 Awards SILVER MEDAL WSWA Tasting Competition, Las Vegas 2010 SILVER MEDAL San Francisco World Spirits Competition 2010 GOLD MEDAL AS Exceptional Product in the coffee liqueur category – By the BEVERAGE TESTING INSTITUTE, Chicago, USA 2010

8 White Russian White Russian 1 ¾ oz. Vodka ¾ oz. Dolce Nero 1 oz. Fresh Cream Build into a rock glass, garnish with coffee beans Sweet Black Frozen Sweet Black Frozen 1 oz Dolce Nero 1 oz Chocolate Ice cream 1 oz Cream Ice Cream 3/4 Amaretto Shake all the ingredients and pour into a martini glass, garnish with a red cherry COCKTAILS

9 Bacio al caffè Bacio al caffè 3/4 oz Dolce Nero 1/2 oz Amaretto 1/2 oz Antica Sambuca classic 1 oz Fresh cream Shake all the ingredients and strain into a martini glass, garnish with cacao powder or chocolate Dolce Sorbet Dolce Sorbet 1/2 oz Vodka 1 oz Cream flavour Ice cream 1 oz Dolce Nero 1/4 oz Sugar Syrup Pour all the ingredients into the blender with ice, blend for about 20 sec and serve the frozen drink into a martini glass. Garnish with cacao powder Cocktail

10 Irish Coffee Irish Coffee 1 oz Irish Whisky 3/4 oz Coffee 1/2 oz Dolce Nero 1/4 oz Sugar Syrup Top with fresh double cream Pour all the ingredients into the Irish glass (except for the cream). Heat all ingredients, using the coffee machine. Top it up with the double cream and garnish it with coffee beans. Espresso Martini Espresso Martini 1 oz Vodka 1 oz Dolce Nero 1/4 oz Sugar Syrup 1/2 oz Espresso coffee Shake all the ingredients and strain into a martini glass. Garnish with coffee beans Cocktail

11 Dolce Frappe Dolce Frappe 1/4 oz Vodka 1 oz Dolce Nero 1 1/2 Milk 2 oz Chocolate Syrup 1/4 oz Sugar Syrup 1/4 oz Cinnamon Syrup Shake all the ingredients and pour into a long drink glass. Garnish with a chocolate biscuit. Italian Classic Italian Classic 1 oz Hazelnut Syrup 1 oz Dolce Nero 3/4 oz Milk 1/4 oz Espresso Coffee Shake all the ingredients and double strain into a martini glass. Garnish with whipped cream. Cocktail

12 Banana Dolce Mix Banana Dolce Mix 1 oz Banana Puree 1 oz Dolce Nero 3/4 oz Pineapple Juice Shake all the ingredients and double strain into a margherita glass. Garnish with fresh banana and pineapple. Cookies Cookies 1 oz Dolce Nero 2 oz Milk 1 oz Espresso coffee Dash of Antica Sambuca Classic Shake all the ingredients and strain into a glass. Garnish with cookie biscuit. Cocktail

13 Tiramisù 3 egg yolks 1/4 cup and 2 tablespoons white sugar 1/3 cup milk 1/2 cup and 2 tablespoons heavy cream 1/4 teaspoon vanilla extract 1/2 pound mascarpone cheese 2 tablespoons strong brewed coffee, room temperature 1 tablespoon Dolce Nero 1 (3 ounce) package ladyfinger cookies 1-1/2 teaspoons unsweetened cocoa powder In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. In a small bowl, combine coffee and Dolce Nero. Split ladyfingers in half lengthwise and drizzle with coffee mixture. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set. Cakes Recipes

14 Coffee Mousse 2 extra lg. eggs 1/4 c. sugar 1/8 tsp. salt 3 tsp. Dolce Nero liqueur 1 1/2 tsp. unflavored gelatin 1/4 c. cold, strong coffee 1/4 c. heavy cream Coffee beans In a small saucepan, dissolve gelatine in the coffee; set over a low flame to melt. With electric mixer on medium high speed, beat eggs and salt for three minutes or until thick and light yellow. Add sugar, one teaspoon at a time, beating well between additions until mixture forms stiff peaks. In small amounts beat in Dolce Nero liqueur. Carefully fold in melted gelatine. Whip the heavy cream until it holds a shape; gently fold into coffee and egg mixture. Pour into bowl or individual serving lasses and garnish with coffee beans. Refrigerate 3-4 hours. Serves 6 to 8 Cakes Recipes

15 Coffee Cake 4 servings 5 cl (1.7 fl oz) coffee 1 packet vanilla-flavoured raising agent 200 g (7 oz) sugar 200 g (7 oz) butter 200 g (7 oz) white flour 4 eggs Icing sugar to taste Preheat the oven to 180°C (350°F). Grease and flour a 22-cm (8.5) round cake tin. Cream the butter and sugar until light and fluffy. Add the flour and blend in thoroughly. Add the eggs one at a time and blend each one in thoroughly before adding the next egg. Sift the raising agent and stir into the batter. Pour the batter into the cake tin and bake for approximately 45 minutes. Check the cake regularly and, when done, turn it out onto a cake rack. When cool, gently pour the Dolce Nero coffee cream on it. Dolce Nero Coffee Cream 4 servings 1 cup heavy cream 1/4 to 1/3 cup of Dolce Nero Beat heavy cream at medium-high speed with a heavy-duty electric stand mixer until soft peaks form. Add 1/4 to 1/3 cup of Dolce Nero Liqueur, and beat 30 seconds. Gently stir until well blended. Pour it gently on the coffee cake. You can also cover, chill up to 2 hours and serve. Cakes Recipes

16 Amaretti & Coffee Semifreddo Serves 12 12 Amaretti biscuits, roughly crumbled 1/3 cup strong black coffee 2 tbsp Dolce Nero 6 egg yolks Few drops of pure vanilla 3/4 cup milk 250g castor sugar 3 3/4 cups cream, softly whipped Sweet almond oil Soak biscuits in coffee and Dolce Nero liqueur while you prepare custard. Use an electric mixer to beat egg yolks and vanilla until very thick and lemon coloured. Heat milk and sugar to simmering point in a saucepan and stir until sugar has dissolved. Simmer for 2 minutes, then pour onto beaten egg yolks with the mixer motor running and continue to beat until cold. Fold in cream lightly but thoroughly. Swirl in soaked biscuits with remaining liqueur - do not blend completely, as the lumps of biscuits and veins of liqueur are part of the charm. Brush a 1.5-litre log mould with almond oil and line it with a doubled strap of foil. Pour mixture into mould and freeze. Cut into thick slices to serve. Cakes Recipes

17 Preparing the pudding: Coat on a microwave mold with butter and beat the ingredients in the blender. Put the contents in the mold so that it does not come more than a half way up. Cover with baking paper. Put it in the microwave and cook on high for 5 minutes plus 5 to 8 minutes at medium-high power and leave for 5 to 10 minutes in the microwave (waiting time) to complete the cooking. Remove it from the microwave and let it cool, then put in the refrigerator. When it is firm, take it out of the mold, and prepare the sauce. Preparing the sauce: Put the chopped chocolate and the water in a heat-resistant bowl. Put it in the microwave, cook for 1 to 2 minutes on high. Stir well and let it cool. Add the Dolce Nero, mix and put the sauce over the milk pudding. Decorate with a cherry and mint, and serve. Coffee milk pudding 1 can sweetened condensed milk 1 can milk 3 eggs 1 TBSP powdered chocolate 1 cup strong brewed coffee Chocolate Sauce 3.5 ounces chocolate 1/3 cup water 1/3 cup Dolce Nero Cakes Recipes

18 Coffee Cookies 1 c. shortening 1 c. white sugar 1 c. brown sugar 2 eggs Dolce Nero liqueur Sift together: 1 tsp. baking powder 2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves Add: 1/2 c. nuts 1 tsp. vanilla. Mix well. Drop by spoonfuls on greased cookie sheet. Bake at 400 degrees for 15 minutes. When done, spray some Dolce Nero on the cookies! Cakes Recipes

19 The Real Italian Taste

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