Nacional Arriba Dark Chocolate
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From Ecuador’s traditional Nacional Arriba comes this single origin chocolate, characterised by its floral profile and a distinctive bitterness.
Unusual ingredient for pralines with acidic, strong, or spiced ganaches, but works just as well when combined with delicate aromas. Ideal for the creation of a range of chocolate bars, with or without inclusions, and for hot chocolate
Possible application in coverings, even with trolley desserts
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Hollow shapes
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One-shot
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Moulding
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Coating-pan
In mignon pastries, especially with fruity creams and fillings, even those with an alcoholic component. Perfect in chocolate cakes and oven based products.
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Pastry bases
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For decorations
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Glazes
Great results in gelato, semifreddi and sorbets. Perfect to use directly to create a ripple effect.
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Stracciatella
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Coating
In Ecuador, ICAM has selected the best local cocoa, the traditional Nacional Arriba.
The taste profile of this chocolate is decidedly floral, with distinctive bitterness accompanied by low acidity and a pleasant touch of astringency. Wide range of aromas typical of cocoa. Towards the end of the taste, a floral bouquet emerges, which lingers in the mouth.
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