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CHOCOLATE AND CARAMEL SAUCES
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AVAILABLE in TOP FLAVORS
Caramel: rich and buttery taste, with an intense caramel aroma Dark Chocolate: rich, intense, and bitter dark chocolate taste and aroma White Chocolate: rich and creamy, with real cocoa butter Specialty Flavors: Pumpkin Spice, Green Mint, Salted Caramel, Tiramisu BEVERAGES AND DESSERTS APPLICATIONS Beverage Base: Hot and Iced MOCHAS , Hot Chocolates Topping: Frappes, Whipped Cream, Ice Creams, Frozen Yogurts, Sundaes, Brownies and Desserts Flavor: Milkshakes, Hot Chocolates and Steamers Dessert and Cocktail Design: see all recipe ideas in our recipe section |
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PACKAGING and SHELF LIFE
Packaging: HDPE recyclable bottle, 64 fl. oz. (1.89 L) per bottle, 4 bottles per case, 100 cases per pallet
Pumps: Dispensing pumps available, 1/2 fl. oz. per push
Shelf Life: 18 months (unopened), shelf stable (no refrigeration needed)
Packaging: HDPE recyclable bottle, 64 fl. oz. (1.89 L) per bottle, 4 bottles per case, 100 cases per pallet
Pumps: Dispensing pumps available, 1/2 fl. oz. per push
Shelf Life: 18 months (unopened), shelf stable (no refrigeration needed)
RECIPES
Caramel Sauce
CARAMEL APPLE CIDER: Hot apple cider: 8 fl.oz. (240 ml) + Biadgi Caramel Sauce: 1 fl.oz. (30 ml). Pour ingredients into cup and stir well until smooth, top with whipped cream and drizzle with Biadgi caramel sauce. Optional: add a splash of bourbon to make it a spiked cider
CARAMEL PUMPKIN LATTE: Steamed milk: 12 fl.oz. (360 ml) + Biadgi Caramel Sauce: 1 fl.oz. (30 ml) + 1 espresso shot + pumpkin puree: 110 gr. Pour ingredients into cup and stir well until smooth, top with whipped cream and drizzle with Biadgi caramel sauce
CARAMEL HAZELNUT LATTE: Steamed milk: 12 fl.oz. (360 ml) + Biadgi Caramel Sauce: 1/2 fl.oz. (15 ml) + 1 espresso shot + Hazelnut syrup: 1/2 fl. oz. (15 ml). Pour ingredients into cup and stir well until smooth, top with whipped cream and drizzle with Biadgi caramel sauce
CARAMEL MAPLE LATTE: Steamed milk: 12 fl.oz. (360 ml) + Biadgi Caramel Sauce: 1/2 fl.oz. (15 ml) + 1 espresso shot + Maple syrup: 1/2 fl. oz. (15 ml). Pour ingredients into cup and stir well until smooth, top with whipped cream and drizzle with Biadgi caramel sauce
Dark Chocolate Sauce
BLACK FOREST MOCHA: Steamed milk: 10 fl.oz. (300 ml) + Biadgi Dark Chocolate Sauce: 1 fl.oz. (30 ml) + 1 espresso shot + cherry syrup: 1/2 fl.oz. (15 ml). Add Biadgi sauce, syrup and espresso shot into cup, pour steamed milk over. Drizzle with Biadgi sauce and top off with candied cherries
ICED DARK CHOCOLATE MOCHA: Cold milk: 10 fl.oz. (300 ml) + Biadgi Dark Chocolate Sauce: 1/2 fl.oz. (15 ml) + 1 chilled espresso shot
Add Biadgi sauce, and espresso shot into cup. Stir well, fill cup with ice cubes, and top off with milk. Stir well and drizzle with Biadgi Dark Chocolate Sauce
ICED DARK CHOCOLATE ALMOND (OR COCONUT) MOCHA: Same recipe as above but substitute regular milk with almond milk
Same recipe as above but substitute regular milk with coconut milk
DARK CHOCOLATE MAPLE LATTE: Steamed milk: 10 fl.oz. (300 ml) + Biadgi Dark Chocolate Sauce: 1 fl.oz. (30 ml) + 1 espresso shot + MAPLE syrup: 1/4 fl.oz. (7.5 ml). Add Biadgi sauce, syrup and espresso shot into cup, pour steamed milk over. Drizzle with Biadgi sauce
GINGERBREAD CHOCOLATE MOCHA: Steamed milk: 10 fl.oz. (300 ml) + Biadgi Dark Chocolate Sauce: 1/2 fl.oz. (15 ml) + 1 espresso shot + 1/2 teaspoon of: ground ginger, ground nutmeg, ground cinnamon. Add Biadgi sauce, spice mix, and espresso shot into cup, mix well, top with steamed milk and stir well. Drizzle with Biadgi Dark Chocolate Sauce
SPIKED S'MORES COCKTAIL: Biadgi Dark Chocolate Sauce: 1 fl.oz. (30 ml) + vodka: 1.5 fl.oz. (45 ml) + 1 espresso shot + milk: 3.5 fl.oz. (100 ml) + ice cubes (220 gr). Combine ingredients in a cocktail shaker, shake well, strain into cocktail glass and top with crushed graham crackers and marshmallow creme
White Chocolate Sauce
WHITE AND BLACK MOCHA: Steamed milk: 10 fl.oz. (300 ml) + Biadgi Dark & White Chocolate Sauce: 1/2 fl.oz. (15 ml) + 2 espresso shots
Add Biadgi sauces, and espresso shots into cup, top with steamed milk and stir well. Drizzle with Biadgi White and Dark Chocolate Sauces
PUMPKIN WHITE CHOCOLATE MOCHA: Steamed milk: 10 fl.oz. (300 ml) + Biadgi White Chocolate Sauce: 1/2 fl.oz. (15 ml) + 1 espresso shot + Pumpkin Puree: 20 gr. Add Biadgi sauce, pumpkin puree and espresso shot into cup, stir well, top with steamed milk and stir well. Drizzle with Biadgi White Chocolate Sauce
WHITE CHOCOLATE MOCHA: Steamed milk: 10 fl.oz. (300 ml) + Biadgi White Chocolate Sauce: 1 fl.oz. (30 ml) + 1 espresso shot
Add Biadgi sauce and espresso shot into cup, top with steamed milk and stir well. Drizzle with Biadgi White Chocolate Sauce
RASPBERRY WHITE ICED MOCHA: Cold milk: 10 fl.oz. (300 ml) + Biadgi White Chocolate Sauce: 1/2 fl.oz. (15 ml) + 1 chilled espresso shot + raspberry syrup: 1/2 fl.oz. (15 ml). Add Biadgi sauce, syrup and espresso shot into cup. Stir well, fill cup with ice cubes, and top off with milk.
Stir well and drizzle with Biadgi White Chocolate Sauce
CANDY CORN WHITE CHOCOLATE MOCHA: Steamed milk: 10 fl.oz. (300 ml) + Biadgi White Chocolate Sauce: 1 fl.oz. (30 ml) + 1 espresso shot + 6 pieces candy corn (crushed). Add Biadgi sauce, crushed candy corn and espresso shot into cup, mix well, top with steamed milk and stir well. Drizzle with Biadgi White Chocolate Sauce and 3 candy corn pieces.
Caramel Sauce
CARAMEL APPLE CIDER: Hot apple cider: 8 fl.oz. (240 ml) + Biadgi Caramel Sauce: 1 fl.oz. (30 ml). Pour ingredients into cup and stir well until smooth, top with whipped cream and drizzle with Biadgi caramel sauce. Optional: add a splash of bourbon to make it a spiked cider
CARAMEL PUMPKIN LATTE: Steamed milk: 12 fl.oz. (360 ml) + Biadgi Caramel Sauce: 1 fl.oz. (30 ml) + 1 espresso shot + pumpkin puree: 110 gr. Pour ingredients into cup and stir well until smooth, top with whipped cream and drizzle with Biadgi caramel sauce
CARAMEL HAZELNUT LATTE: Steamed milk: 12 fl.oz. (360 ml) + Biadgi Caramel Sauce: 1/2 fl.oz. (15 ml) + 1 espresso shot + Hazelnut syrup: 1/2 fl. oz. (15 ml). Pour ingredients into cup and stir well until smooth, top with whipped cream and drizzle with Biadgi caramel sauce
CARAMEL MAPLE LATTE: Steamed milk: 12 fl.oz. (360 ml) + Biadgi Caramel Sauce: 1/2 fl.oz. (15 ml) + 1 espresso shot + Maple syrup: 1/2 fl. oz. (15 ml). Pour ingredients into cup and stir well until smooth, top with whipped cream and drizzle with Biadgi caramel sauce
Dark Chocolate Sauce
BLACK FOREST MOCHA: Steamed milk: 10 fl.oz. (300 ml) + Biadgi Dark Chocolate Sauce: 1 fl.oz. (30 ml) + 1 espresso shot + cherry syrup: 1/2 fl.oz. (15 ml). Add Biadgi sauce, syrup and espresso shot into cup, pour steamed milk over. Drizzle with Biadgi sauce and top off with candied cherries
ICED DARK CHOCOLATE MOCHA: Cold milk: 10 fl.oz. (300 ml) + Biadgi Dark Chocolate Sauce: 1/2 fl.oz. (15 ml) + 1 chilled espresso shot
Add Biadgi sauce, and espresso shot into cup. Stir well, fill cup with ice cubes, and top off with milk. Stir well and drizzle with Biadgi Dark Chocolate Sauce
ICED DARK CHOCOLATE ALMOND (OR COCONUT) MOCHA: Same recipe as above but substitute regular milk with almond milk
Same recipe as above but substitute regular milk with coconut milk
DARK CHOCOLATE MAPLE LATTE: Steamed milk: 10 fl.oz. (300 ml) + Biadgi Dark Chocolate Sauce: 1 fl.oz. (30 ml) + 1 espresso shot + MAPLE syrup: 1/4 fl.oz. (7.5 ml). Add Biadgi sauce, syrup and espresso shot into cup, pour steamed milk over. Drizzle with Biadgi sauce
GINGERBREAD CHOCOLATE MOCHA: Steamed milk: 10 fl.oz. (300 ml) + Biadgi Dark Chocolate Sauce: 1/2 fl.oz. (15 ml) + 1 espresso shot + 1/2 teaspoon of: ground ginger, ground nutmeg, ground cinnamon. Add Biadgi sauce, spice mix, and espresso shot into cup, mix well, top with steamed milk and stir well. Drizzle with Biadgi Dark Chocolate Sauce
SPIKED S'MORES COCKTAIL: Biadgi Dark Chocolate Sauce: 1 fl.oz. (30 ml) + vodka: 1.5 fl.oz. (45 ml) + 1 espresso shot + milk: 3.5 fl.oz. (100 ml) + ice cubes (220 gr). Combine ingredients in a cocktail shaker, shake well, strain into cocktail glass and top with crushed graham crackers and marshmallow creme
White Chocolate Sauce
WHITE AND BLACK MOCHA: Steamed milk: 10 fl.oz. (300 ml) + Biadgi Dark & White Chocolate Sauce: 1/2 fl.oz. (15 ml) + 2 espresso shots
Add Biadgi sauces, and espresso shots into cup, top with steamed milk and stir well. Drizzle with Biadgi White and Dark Chocolate Sauces
PUMPKIN WHITE CHOCOLATE MOCHA: Steamed milk: 10 fl.oz. (300 ml) + Biadgi White Chocolate Sauce: 1/2 fl.oz. (15 ml) + 1 espresso shot + Pumpkin Puree: 20 gr. Add Biadgi sauce, pumpkin puree and espresso shot into cup, stir well, top with steamed milk and stir well. Drizzle with Biadgi White Chocolate Sauce
WHITE CHOCOLATE MOCHA: Steamed milk: 10 fl.oz. (300 ml) + Biadgi White Chocolate Sauce: 1 fl.oz. (30 ml) + 1 espresso shot
Add Biadgi sauce and espresso shot into cup, top with steamed milk and stir well. Drizzle with Biadgi White Chocolate Sauce
RASPBERRY WHITE ICED MOCHA: Cold milk: 10 fl.oz. (300 ml) + Biadgi White Chocolate Sauce: 1/2 fl.oz. (15 ml) + 1 chilled espresso shot + raspberry syrup: 1/2 fl.oz. (15 ml). Add Biadgi sauce, syrup and espresso shot into cup. Stir well, fill cup with ice cubes, and top off with milk.
Stir well and drizzle with Biadgi White Chocolate Sauce
CANDY CORN WHITE CHOCOLATE MOCHA: Steamed milk: 10 fl.oz. (300 ml) + Biadgi White Chocolate Sauce: 1 fl.oz. (30 ml) + 1 espresso shot + 6 pieces candy corn (crushed). Add Biadgi sauce, crushed candy corn and espresso shot into cup, mix well, top with steamed milk and stir well. Drizzle with Biadgi White Chocolate Sauce and 3 candy corn pieces.