Chocolate making
Coatings
Couverture chocolate for making pralines with a thin, crisp coating, uniform colour, even thickness, and thin, precise base.
The right amount of cocoa butter, ensuring the correct fluidity and an excellent shine, means it covers fillings perfectly. This range of ICAM chocolate is ideal for coating pralines with a thin, crisp outer layer contrasting the inside with a uniform colour and base and sides of the same thickness, as well as a thin, precise base.
