From the remote island of São Tomé in the Gulf of Guinea, having a climate and an ideal territory for its cultivation, Icam has selected a cocoa among the finest of African origin.
Characteristic cocoa profile, aromatic, intense, begins with a subtle and evanescent acidity and a pleasant note of astringency; the marked bitterness and the broad amplitude of the typical aromas of cocoa emerge immediately, along with nuances of tobacco. It ends with a long finish of cocoa and a final balanced bitter.
Particularly suited for fine pralines; ideal to implement a range of chocolate bars, solid or with inclusions; for making ganaches and hot chocolates.
Can be used in coatings, even with a continuous tempering machine. Recommended with dried fruit. Goes very well with strong aromas; excellent pure with rum, whisky, cherry and sweet wine (Passito).
Excellent with alcoholic creams – especially aged liquors (rum, whiskey, brandy) and combined with cream or butter fillings. Great for custards, creamy desserts and mousses.
Great performance of taste in ice cream, semifreddo cold desserts and sorbets. Great to use directly as chips.