For us, chocolate is neither an ingredient, nor a simple raw material, but represents purity and authenticity. We use it with care and attention, in every single phase of production, from the plantation to our laboratories.
We strive to preserve its purity, to never compromise its authenticity, to ensure that you are able to elevate it even further with your talents, offering your clients products that whilst creative, remain true to the original authentic flavour.
To this end, we have created the first manual that encapsulates our philosophy towards the use of chocolate in patisserie, in all its many shapes, applications and nuances of authenticity and aromas, to elevate that purity and simplicity that we nurture each and every day.
This approach has been evaluated and shared with Icam’s Technical Team; a team of sector professionals that consult with us, but above all that put our chocolate to the test every day in their own laboratories. They have shared their knowledge with us, supporting us and contributing to a guidebook that can help, optimise and enhance the work of every professional.
ICAM’s centre of higher education dedicated to pastries, chocolate, and ice cream; a place where professionals share culture, competence and creativity.
