ICAM Professional Line provides professionals with products designed for specific uses in chocolate making: modelling, hollow shells, coatings, ganaches and fillings, one shot, dragées and drinking chocolate. These ICAM products are fundamental for chocolate makers in helping them create moulded or coated pralines, cremini chocolates, nutty and nougat chocolate, as well as bars or Neapolitans, dragées, hollow shells and figures, and drinking chocolate. ICAM chocolate will make your chocolate creations even better.
The ideal chocolate for modelling, for obtaining pralines with a crisp chocolate outer layer, a soft filling and perfect gloss.
Ideal chocolate for obtaining crisp eggs and hollow shells with excellent snap, glossiness and uniform thickness, ready after just one coating.
Couverture chocolate for making pralines with a thin, crisp coating, uniform colour, even thickness, and thin, precise base.
Ganaches and fillings
The ideal chocolate for making perfect ganaches and fillings which are dense and compact with a well-defined, distinct flavour to achieve unique desserts.
A chocolate that brings out the best in the aroma and flavour of cocoa in your drinks recipes, in its pure form as well as in combination with other flavours.
Chocolate suitable for use in chocolate coating machines, for fluidity and crystallisation. They are easy to use and ensure a perfect result in shells and shapes.