Transcript Dolce Nero Presentation - Total Beverage Solution

Index
• Description
• Technical specification
• Packaging
• Awards
• Cocktails
• Cake recipes
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
Description
The first true Italian Espresso liqueur,
Dolce Nero’s 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
Technical Specifications
Elegant and modern glass bottle
with silk screen printed
labelling
 Alcohol by Vol
20 %
 Capacity
750 ml
 UPC
721834004490
 SCC
11721834004496
 Packaging
6 bottles/ct
Packaging
Cases dimension
331 x 255 x 149 mm
LxHxD
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
Awards
GOLD MEDAL
AS “Exceptional Product” in the coffee
liqueur category – By the BEVERAGE
TESTING INSTITUTE, Chicago, USA 2010
SILVER MEDAL
WSWA Tasting Competition, Las
Vegas
2010
SILVER MEDAL
San Francisco World Spirits Competition
2010
COCKTAILS
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
White Russian
1 ¾ oz. Vodka
¾ oz. Dolce Nero
1 oz. Fresh Cream
Build into a rock glass, garnish with
coffee beans
Cocktail
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
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
Cocktail
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
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
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.
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.
Cocktail
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
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.
Cakes Recipes
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
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
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
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
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
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.
Cakes Recipes
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!
The Real
Italian Taste