Chocolate making
Modelling
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.
