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.
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.
Excellent quality milk chocolate couverture, thanks to the use of selected ingredients from organic farms and its exceptionally rich recipe.
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.
Moderately fluid milk chocolate couverture versatile, with universal characteristics and with an evident milky flavour.
Couverture chocolate developed through research and experience. Its extraordinary flavour and balance allows it to be used in a wide array of applications.
Milk chocolate, where the sucrose is replaced by maltitol, characterised by the taste of good quality milk chocolate and the abscence of an aftertaste. Particularly recommended for those who are intolerant to sugar (diabetics).
Milk chocolate with unique sensory characteristics that bring out the perfect harmony between milk and cocoa and creating a perfect taste equilibrium.
From Ecuador’s traditional Nacional Arriba comes this single origin chocolate, characterised by its floral profile and a distinctive bitterness.
Vegan couverture chocolate with powdered oat syrup, for a proposal designed for consumers intolerant to lactose.
