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White chocolate

Edelweiss Chocolate Igloo

Icam professional
Sugar
(maximum)
29%
Cocoa butter
(average)
41%
Total fat
(average)
51%
Milk powder
(average)
20%
Fluidity:

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.

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Certifications
Features
Available formats
3.5 kg bucket
Product code: 8195
Applications
Gelato

Created for glazing gelato products – choc-ices, cones, mignon and gelato pralines. For best use, melt at a temperature of between 40 and 43°C and glaze the frozen products. In this application, it is important to use straight away – the tempering effect is obtained by thermal shock and requires no particular temperature management. May also be used to obtain a ripple effect.

Recommended for
Description

The flavour of ICAM’s much appreciated Edelweiss white chocolate. The equilibrium between powdered milk (20%) and vanilla, ever present in the taste profile, which goes perfectly with gelato and semifreddi. Can be personalised with fat-soluble colorants, fatty pastes such as hazelnut and pistachio, coffee, or other flavourings.

Intense creamy and vanilla aroma, clean taste.

Taste profile

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