São Tomé Dark Chocolate
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From the remote island of São Tomé in the Gulf of Guinea, ICAM selected one of Africa’s finest cocoas: a characteristic chocolaty profile, aromatic and intense.
Particularly well adapted for fine pralines, to implement a range of chocolate bars with or without inclusions, to make ganaches and hot chocolates.
Can be used for coverings, even with trolley desserts. Can be used in coverings, even with trolley desserts. Recommended with dried fruit. It works well with strong scents, perfect used in its pure form when tasting with rum, whisky, cherry and sweet wines.
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Ganache
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Coating-pan
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One-shot
Perfect for alcoholic creams, in particular aged liqueurs (rum, whisky, brandy) and in combination with creamy or butter-based fillings. Perfect for creams, cremini and foams.
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For decorations
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Glazes
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Pastry bases
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
From the remote island of São Tomé in the Gulf of Guinea, in a climate and territory ideal for its cultivation, ICAM selected one of the finest African cocoas.
Characteristic chocolaty profile, aromatic and intense. Begins with a subtle, vague acidity, and a pleasant touch of astringency. The strong bitterness comes out straight away, together with the wide range of aromas typically found with cocoa, with undertones of tobacco. Finishes off with a lingering sensation in the mouth and a final balanced bitterness.
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