White chocolate couverture

White Vanini

Sugar
max
34
Cocoa
butter
35
Total
fat
43
Hazelnut
paste
30
Fluidity
 4.5/5 
White Vanini

Description

White chocolate of superior taste and technical characteristics: its flavour, its creaminess, its high point of fluidity, its ease of crystallisation, the bright ivory colour, its reduced sugar content make it an ingredient of great finesse, appreciated even by the most demanding customers.
The use of cocoa butter of own production – top quality – gives all Icam chocolates a clean aromatic profile, that in this recipe enhances and brings out the intense fragrance of milk and vanilla.

Uses

Operating recommendations

In chocolatier

Great in all fillings, excellent for making the coating of pralines and icing; stupendous for making traditional, filled and exposed bars with grains of dried fruit (pistachio, almonds and hazelnuts) or desiccated fruit in a combination of tastes and colours.

In pastry

Melts at 35° – 38 ° it combines with all filling creams for pastries, small tarts, cakes and icing of logs, flames and tarts for cutting.

In ice cream making

Great for ice cream for a taste with character, in semifreddo cold desserts and for the chips effect.

Taste profile

Sugar
52.5%
Milk
70%
Caramel
35%
Vanilla
52.5%

Pack size

Cod. 8373 4 Kg Bags (3 Bags per Case)

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ICAM top quality cocoa butter comes into its own in white chocolate, bringing an extremely clean taste to all recipes.