Dark chocolate

Pro Intense Dark Chocolate

Icam professional
Cocoa
(minimum)
60%
Sugar
(maximum)
39%
Cocoa butter
(average)
33%
Fluidity:

Dark chocolate with a distinct flavour for technical use. Perfect for professional techniques.

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Certifications
Available formats
3 Bags of 4 kg
Product code: 8323
Applications
Chocolaterie

Thanks to its technical characteristics, the product is well suited for technical and professional uses, such as in the creation of ganaches and fillings for base chocolates, even when processed in the stand mixer. For its intense and smooth flavour, it is well suited to be customised in a simple and immediate way. Not adapted for modelling, covering or creation of hollow shapes.

Recommended for
Pastry

To add a strong flavour to pastry creams, chocolate bases for baking, but also in the creation of sauces for catering and restaurants, such as chocolate sauce, profiteroles, etc. Its unique recipe, rich in cocoa fibre, brings a dark and intense colour to mousses and creams. Ideal for creating malleable chocolate.

Recommended for
It can also be used for
  • Glazes
Gelato

Its strong flavour profile makes this particularly suitable for the preparation of gelato and creams such as semifreddi and parfaits, benefitting from its low cocoa butter content. When used in gelato, its intensity of colour is accentuated by a low fat recipe.

Recommended for
Description

Dark chocolate couverture for technical use, best adapted for professional applications. The different balance between cocoa paste, sugar and a recipe low in cocoa butter, provides a pronounced character, despite its limited 60% cocoa content. Strong and persistent taste of cocoa, bitter and delicately chocolaty, controlled acidity, and barely discernable hints of dried and fresh fruits.

Taste profile