ICAM Linea Professionale chocolate is the result of a detailed study stemming from a partnership between the R&D Laboratory and ICAM’s team of technical advisers, with the aim of offering chocolate for professional use that guarantees excellent performances in chocolate, confectionery and ice-cream making. Milk chocolate, dark chocolate and gianduia couvertures, white chocolate and baking chocolate: every chocolate recipe for professional use differs according to use, technical performance and flavour profile. ICAM chocolate is the guarantee of superior chocolate in terms of taste, in line with consumer trends and certified to international standards, a source of inspiration in implementing the best recipes. To help you in your selection, all the products, in addition to the technical data (cocoa, butter, fats, sugar and milk) are accompanied by a graph of the flavour profile, by the fluidity and advice on how to use them.
Couverture dark chocolate
ICAM Professional dark chocolate couverture from the very best beans has been developed to offer great taste and the maximum performance when implementing the best recipes.
Milk chocolate for couverture
A vast range of milk chocolate for couverture, from single-origin chocolate to organic couvertures or ones with no added sugar; and an intense, distinctive flavour.
ICAM Professional gianduja chocolate couverture in two versions: a recipe with refined dark chocolate and a creamy recipe with milk
White chocolate couverture
ICAM top quality cocoa butter comes into its own in white chocolate, bringing an extremely clean taste to all recipes.