CODICE 2618
Chocolate cake made from Ecuador cocoa seeds, filled with chocolate and hazelnut cream and hazelnut crunch between two layers of cocoa sponge cake, covered with chocolate glaze.
Peso | 1.30 |
---|---|
Porzioni | 12 |
Scongelamento | Defrost for 4 / 5 hours at room temperature |
Conservazione | 03 days |
Peso porzione | 108 |
Please consult our catalogs, choose the dessert that suits you best, and discover how to serve it to perfection
with the courses offered by Accademia Bindi.
© 2023 – S.I.P.A. s.p.a. – PIVA 06488870152 REGISTRO IMPRESE DI MILANO N. 06488870152 | REA N. 1100434 CAPITALE SOCIALE 3.146.000,00 EURO
Privacy Policy | Cookie policy | Client and Supplier Notice – Design by RBA design