Chocolate making


The ideal chocolate for modelling, for obtaining pralines with a crisp chocolate outer layer, a soft filling and perfect gloss.

A selection of ICAM chocolate which is perfect for modelling. With a perfect flow for obtaining shells with just the right thickness, neither too thin nor too thick, and perfectly even on top, in the corners and for decorations, with any kind of mould. The result will be crisp chocolate shells with a perfect gloss and no air bubbles to be combined with a soft filling.

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Chocolate Nuances - Chunks Spiced Milk
Chocolate Nuances - Chunks Hazelnut Milk
Dark Chocolate CHOCO COCO
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
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 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 Organic Chocolate
Dark Grand Cru Pachiza Peru Origin
Dark São Tomé Single Origin
Dark Madagascar Single Origin
Dark Ecuador Single Origin nacional Arriba
Dark Uganda Single Origin
Organic Dark Grand Cru Bagua - Peru Origin
Dark Grand Cru Los Bejucos Dominican Origin