In Ecuador Icam has selected the best local chocolate, the traditional Nacional Arriba.
The gustatory profile of this chocolate is very floral, with characteristic bitterness, accompanied by low acidity and a pleasant note of astringency: broad range of the typical aromas of cocoa; concludes with an emerging floral bouquet with a long finish in the mouth.
Particular for pralines with ganaches with a sour and strong note or spicy ganaches; it goes equally well with delicate aromas. Ideal to implement a range of chocolate bars both solid or with inclusions and for hot chocolates.
Can be used in coatings, even with a continuous tempering machine.
In mignon pastries, extraordinary with fruit creams, both alcoholic and non-alcoholic; it expresses itself very well in chocolate cakes and in baked desserts.
Great performance of taste in ice cream, semifreddo cold desserts and sorbets. Great to use directly as chips.