Top quality white chocolate: intense aroma of creamy milk powder (25%) & vanilla, bright ivory colour, perfect fluidity. The use of own-produced cocoa butter – of superior quality – gives all ICAM chocolates a clean aromatic profile: in white chocolate...

Dark couverture chocolate with a soft taste of cocoa and chocolate, round and homogeneous, given by the selection of particular cocoa beans and by the recipe that balances sugar and cocoa. Sweet taste, it finds the full consent of all...

Medium fluid, versatile milk couverture chocolate with universal characteristics. Accentuated milk taste, balanced sweetness with caramel notes. Fluidity: 50%  Cocoa Min: 32% Sugar Max: 40% Cocoa Butter: 30%  Total Fats: 34% Use: Enrobing, Hot Chocolate, Creams & Mousses, Ice Creams,...

White caramel chocolate, made on the basis of a premium recipe for taste and technical characteristics: the taste, the creaminess, the high fluidity point, the precise crystallization capacity, the amber colour, the reduced sugar content make it an ingredient of...

Extraordinary quality couverture chocolate, of which a cocoa of fine origins is used. Great character, intense, soft, slightly acidic taste, with aromas of fruit and spices.    Cocoa Min: 72% Sugar Max: 27% Cocoa Butter: 44%    Use: Enrobing, Hot...