Italian chocolate ice cream cake: rich chocolate ice cream and cream semifreddo on a sponge base soaked in vanilla syrup, decorated with chocolate drops. 850 g per cake, makes about 10 slices.
Ideal for restaurants, pizzerias, hotels, cafés, catering and buffets: as a dessert on the menu, for parties and banquets or at the buffet.
Preparation: take out of the freezer about 10 to 15 minutes before serving and cut with a knife dipped in hot water.
Storage: frozen at a minimum of −18 °C, 36 months shelf life from production. Do not refreeze.
Pallets only, by pre-order: 135 cartons of 2 cakes each per pallet.
