Chocolate making


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.

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Chocolate Nuances - Chunks Spiced Milk
Chocolate Nuances - Chunks Hazelnut Milk
Milk Single Origin Madagascar
Dark Single Origin Cuba
Chocoyo - White chocolate with yogurt
Caramel Milk
Dark Grand Cru - Chimelb
Vanini - Aurum
Cocoa Paste Sur del Lago Venezuela
Dark Grand Cru Sur del Lago - Venezuela
Milk Chocolate Ambra - Cocoa 40%
Grand Cru Bagua Native - Peru Origin - Cocoa Mass
Cocoa Paste
Nacional Arriba Cocoa Paste Single-origin Ecuador
Cocoa Paste Single-Origin Uganda
Grand Cru Cocoa Paste Los Bejucos Dominican Origin
White Morbido
Dark Morbida
White Giada
White Edelweiss
White Vanini
White Organic Chocolate
Milk Gianduja
Milk Senza Zuccheri Aggiunti (No Added Sugar)
Milk Prestige
Chiara (Light) Milk
Milk Regina
Milk Organic Chocolate
Milk Gran Cru Pachiza Origin Peru
Milk Grand Cru Los Bejucos Dominican Origin
Dark Senza Zuccheri (Sugar Free)
Dark Madesimo
Dark Mabel
Dark Bittra
Dark Regina
Dark Diamante
Dark Vanini
Dark Organic Chocolate
Dark Grand Cru Pachiza Peru Origin
Dark São Tomé Single Origin
Dark Madagascar Single Origin
Dark Ecuador Single Origin nacional Arriba
Dark Dominican Single Origin
Dark Uganda Single Origin
Dark Grand Cru Los Palmaritos Dominican Origin
Organic Dark Grand Cru Bagua - Peru Origin
Dark Grand Cru Los Bejucos Dominican Origin