Full size finished individuals. Perfect for plated or Banquet.
Bindi - Chocolate Salted Caramel Souffle 1/12
Login to view the price.
Count per case:12
Bindi - Chocolate Vanilla Bomba 1/20
Count per case:20
Bindi - Creme Brulee Ð in ramekin 1/8
Count per case:8
Bindi - Profiteroles in Plastic Cup 1/12 (3.2oz)
Bindi - Tiramisu in Plastic Cup 1/12 (3.5oz)
Lava Cake 4oz 1/32
Count per case:32
(Bindi:2378)
Moist chocolate cake with a heart of creamy salted caramel.Microwave:Remove aluminum cup, 35-45 seconds on high. Thaw: 8h in coolerKeep: 4 days in the fridge
Count per case : 12
(Bindi:5010)
Classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered in cinnamon, finished with a chocolate coating.Ready to serve
Count per case : 20
(Bindi:0650)
A creamy custard presented in a traditional ceramic ramekin (Easy caramelization)Suggestion: sprinkle enclosed packet of sugar and wait a few moments for it to caramelize. For a crunchier texture, sprinkle sugar and heat with a blow torch.
Count per case : 8
(Bindi:2597)
Cream puffs filled with vanilla cream and topped with chocolate cream.Thaw: 7h in coolerKeep: 2 days in the refrigerator
(Bindi:2596)
Coffee and Zabaione cream on a layer of sponge cake soaked in espresso, dusted with cocoa powder. Thaw: 7h in cooler. Keep: 2 days in the refrigerator
(SD:400)
Rich dark chocolate - Authentic LavaThaw out prior to use.Oven 4 to 5 minutes 375° to 400° or microwave 18 to 25 seconds.(32 pieces per case) Serve warm to hot.
Count per case : 32