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Showing 133–136 of 136 results

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Baking stable chips
Baking stable chunks
Chocolate nuances chunks
Cocoa butter
Cocoa paste
Cocoa powder
Creams
Dark chocolate
Decorations
Gianduja chocolate
Glasover
Hazelnut paste
Inclusions
Milk chocolate
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Shells
White chocolate

Origins

Bolivia
Cuba
Dominican Republic
Ecuador
Guatemala
India
Madagascar
Mexico
Peru
São tomé
Uganda
Venezuela

Chocolaterie's uses

Coating-pan
Coatings
Ganache
Hollow shapes
Hot Chcolate
Moulding
One-shot

Pastry's uses

Cooking
Creams and mousses
For decorations
Glazes
Pastry bases

Gelato's uses

Coating
Gelato ingredient
Stracciatella

Tags

Best Seller
News
The Technician recommends

Pralines

Artisan roasted almond praline

Almonds

55%
Pralines

Artisan Pistachio Praline

Pistachio

60%
Pralines

Artisan Hazelnut Praline

Hazelnut

55%
- The Technician recommends
Milk chocolate

Ambra Milk Chocolate

Fluidity

Cocoa
(min)

40%

Cocoa
butter

38%

Total
fat

46%

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Icam Spa

capitale sociale € 12.932.500,00 i.v.
registro imprese di Lecco n. 00205080138
rea 58425
c.f.-p.iva 00205080138
info@icamcioccolato.it

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Grand cru
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Pralines

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