Ambra Milk Chocolate
This milk chocolate is a must-have for any laboratory, of superior quality for flavour and application: clear colour, optimal fluidity and perfect crystallisation.
Chocolat lait
Chiara Milk Chocolate
Covering chocolate characterised by its low cocoa paste content, that allows it a particularly clear colour.
Intenso Milk Chocolate Igloo
Intense flavour of milk and cocoa, with a well-balanced sweetness and delicately caramelised: a recipe designed for couvertures in choc-ices, cones and gelato biscuits.
Los Bejucos Milk Chocolate
A milk chocolate for connoisseurs, with its flavour full of milk and cocoa, made with cocoa from the Los Bejucos region of the Dominican Republic.
Madgascar Milk Chocolate
Cocoa originating in the Sambirano Valley located in the north west of Madagascar. Characterised by an unexpected varietal richness: and here lies the secret to this unique cocoa, rich with pleasant hints of dried and fresh fruits.
Modella Milk Chocolate
Milk chocolate couverture, characterised by its low concentration of cocoa and high milk content: a refined recipe that is best used for selected and specific results, such as modelling hollow shapes.
Organic Milk Chocolate
Excellent quality milk chocolate couverture, thanks to the use of selected ingredients from organic farms and its exceptionally rich recipe.
Pachiza Milk Chocolate
From the Pachiza region of central north Peru, ICAM has created a superior quality chocolate, with a taste that caresses palates thanks to its wide range of aromas.