• Description

• Technical specification

• Packaging

• Awards

• Cocktails

• Cake recipes

Index

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

Alcohol by Vol 20 %

Capacity 750 ml

UPC 721834004490

SCC 11721834004496

Packaging 6 bottles/ct

Elegant and modern glass bottle with silk screen printed

labelling

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

Awards

SILVER MEDAL WSWA Tasting Competition, Las WSWA Tasting Competition, Las

VegasVegas20102010

SILVER MEDAL San Francisco World Spirits CompetitionSan Francisco World Spirits Competition

2010

GOLD MEDAL

AS “Exceptional Product” in the coffee AS “Exceptional Product” in the coffee liqueur category – By the BEVERAGE liqueur category – By the BEVERAGE TESTING INSTITUTE, Chicago, USA TESTING INSTITUTE, Chicago, USA

20102010

White RussianWhite Russian1 ¾ oz. Vodka¾ oz. Dolce Nero1 oz. Fresh Cream

Build into a rock glass, garnish with coffee beans

Sweet Black FrozenSweet Black Frozen1 oz Dolce Nero1 oz Chocolate Ice cream 1 oz Cream Ice Cream3/4 Amaretto

Shake all the ingredients and pour into a martini glass, garnish with a red cherry

COCKTAILS

Bacio al caffèBacio al caffè3/4 oz Dolce Nero1/2 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 cream1 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

Irish CoffeeIrish Coffee 1 oz Irish Whisky

3/4 oz Coffee1/2 oz Dolce Nero

1/4 oz Sugar Syrup

Top with fresh double creamPour 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 MartiniEspresso Martini1 oz Vodka1 oz Dolce Nero1/4 oz Sugar Syrup1/2 oz Espresso coffee

Shake all the ingredients and strain into a martini glass. Garnish with coffee beans

Cocktail

Dolce FrappeDolce Frappe1/4 oz Vodka1 oz Dolce Nero1 1/2 Milk2 oz Chocolate Syrup1/4 oz Sugar Syrup1/4 oz Cinnamon Syrup

Shake all the ingredients and pour into a long drink glass. Garnish with a chocolate biscuit.

Italian ClassicItalian Classic1 oz Hazelnut Syrup

1 oz Dolce Nero3/4 oz Milk

1/4 oz Espresso Coffee

Shake all the ingredients and double strain into a martini glass. Garnish with whipped

cream.

Cocktail

Banana Dolce MixBanana Dolce Mix1 oz Banana Puree 1 oz Dolce Nero3/4 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 Nero2 oz Milk1 oz Espresso coffee

Dash of Antica Sambuca ClassicShake all the ingredients and strain into a glass. Garnish with cookie biscuit.

Cocktail

TiramisùTiramisù

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 MousseCoffee Mousse

2 extra lg. eggs1/4 c. sugar1/8 tsp. salt3 tsp. Dolce Nero liqueur1 1/2 tsp. unflavored gelatin1/4 c. cold, strong coffee1/4 c. heavy creamCoffee 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 CakeCoffee 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 andflour 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 CreamDolce Nero Coffee Cream4 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 SemifreddoAmaretti & Coffee Semifreddo Serves 12

12 Amaretti biscuits, roughly crumbled1/3 cup strong black coffee2 tbsp Dolce Nero6 egg yolksFew drops of pure vanilla3/4 cup milk250g castor sugar3 3/4 cups cream, softly whippedSweet 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

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 puddingCoffee milk pudding

1 can sweetened condensed milk1 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

Coffee CookiesCoffee Cookies

1 c. shortening1 c. white sugar1 c. brown sugar2 eggsDolce 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

The Real Italian Taste