Premium quality white chocolate; versatile for flavour and technical performance: the flavour, the creaminess, the high fluidity point, the ease of crystallisation, the brilliant ivory colour and the reduced sugar content, make this a refined ingredient, appreciated by even the most discerning client.
Vanini Aurum Caramel White Chocolate, made with a premium recipe: the flavour, the creaminess, the high fluidity point, the ease of crystallisation, the amber colour and the reduced sugar content, make this a refined ingredient, appreciated by even the most discerning client.
White chocolate with a strong personality and excellent quality, both through the use of selected ingredients taken from organic farms, and for its extremely rich recipe. Natural vanilla visible in powder form.
Delicate white chocolate that lends itself to being combined with other elements such as dried fruit, alcoholic fillings and fresh fruit.
The flavour of ICAM’s much appreciated Edelweiss white chocolate, in a recipe that has been developed for coverings in gelato making, such as choc ices, cones and gelato biscuits.
White chocolate characterised by its yoghurt content: acidic and fresh, sweet and well rounded, with hints of vanilla.
Dark chocolate with a soft flavour of cocoa and chocolate, well rounded and homogeneous: a pleasant flavour that is appreciated by all palates, easy to combine with other ingredients and very versatile.
Dark chocolate enhanced with 4% anhydrous cows’ milk, which confers softness and pliability.
Dark chocolate coverture with a good balance between sugar and cocoa, with a large proportion of paste and a small proportion of added cocoa butter.
