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 developed a philosophy of working with chocolate in all its forms, applications, and aromatic nuances, to consistently enhance the purity and authenticity at the core of our daily work.
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.
Pastry notions
Volume 1
Notions of Gelato
Volume 2
ICAM’s centre of higher education dedicated to pastries, chocolate, and ice cream; a place where professionals share culture, competence and creativity.
