CHOCOLATE COUVERTURES
LOS PALMARITOS - Cocoa 75% 1855 • Pastilles in 6 Kg cases Description A fine dark chocolate couverture with cocoa beans grown on the Dominican Republic plantations. Two single origin crus wich have highly distinctive and personal taste. Two Gran Crus with cocoa beans grown on two specific plantations, that do not come from general plantations. Los Palmaritos is a rare cocoa grown in poor earth in mountainous terrain. This cocoa has strong aromatic dualities: the powerful and imperious taste of cocoa perfumed with liquorice, spices.
Characteristics Sugar: 24,5% Total cocoa: 75% Cocoa butter: 45% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Optimal to mould chocolates and tasting bars. If added to filling creams, mousse and hot chocolates, it gives them an extra taste. Superb also in alcoholic ganache. Ideal for all the products where the chocolate presence needs to be enhanced and come to the forefront. Ideal in ice-cream making to obtain a really special chocolate ice which enables you to add strong marketing plusses to the product quality.
Characteristics Sugar: 24,5% Total cocoa: 75% Cocoa butter: 45% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Optimal to mould chocolates and tasting bars. If added to filling creams, mousse and hot chocolates, it gives them an extra taste. Superb also in alcoholic ganache. Ideal for all the products where the chocolate presence needs to be enhanced and come to the forefront. Ideal in ice-cream making to obtain a really special chocolate ice which enables you to add strong marketing plusses to the product quality.
Composition Sugar: 24,11% Total cocoa: 75% Cocoa butter: 47% Store in a cool and dry place (15÷20°C), away from sources of light and smells.
Use Excellent to use for moulding of individual chocolates or gourmet chocolate tablets. Great to use in fillings, for mousses or hot chocolate sauces. Incredible in ganaches with liqueurs. Ideal for all uses where you wish to exalt the presence of a full bodied chocolate of great character. Excellent for use in ice-cream making to obtain a really special chocolate.
LOS VASQUEZ - Cocoa 75% 1856 • Pastilles in 6 Kg cases Description A fine dark chocolate couverture with cocoa beans grown on the Dominican Republic plantations. Two single origin crus wich have highly distinctive and personal taste. Two Gran Crus with cocoa beans grown on two specific plantations, that do not come from general plantations. The Los Vasquez cocoa beans grown in a different estate. This is close to the Los Palmaritos plantation, but because of the different shades areas, its cocoa has quite different characteristics with an intense body and fruity aromas with tones of nutreg, spices and vanilla, and just a hint of acidity.
DOMINICANA - COCOA 75% 1905 • PASTILLES IN 6 KG CASES Description The finest cocoa from the Dominican Republic - “Hispaniola”, selected from some of the most exclusive plantations, gives this chocolate a strong and intense flavour where the principal notes of cocoa are exalted. An alteration between sweet and bitter, hints of coffee, of dried fruits and of tobacco are revealed to the palate.
CHOCOLATE COUVERTURES
PIURA ORIGIN PERù - Cocoa 70% 1903 • Pastilles in 6 Kg cases Description The cocoa selected in the province of Hunacabamba in the northern region of Piura in Perù, gives this chocolate a series of unique characteristics. Our staff work directly on the plantations, defining and controlling the best fermentation and drying procedures; this has allowed us to achieve an exceptionally high-quality cocoa and to guarantee complete traceability of the production lots. In addition, the extremely high percentage of the rare White Cocoa gives it a highly-distinctive taste. On the palate it reveals surprising contrasts, with a pleasantly marked flavour characterised by an aftertaste reminiscent of forest fruits.
Characteristics Sugar: 29,5% Total cocoa: 70% Cocoa butter: 40% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Optimal to mould chocolates and tasting bars. If added to filling creams, mousse and hot chocolates, it gives them an extra taste. Superb also in alcoholic ganache. Ideal for all the products where the chocolate presence needs to be enhanced and come to the forefront. Ideal in ice-cream making to obtain a really special chocolate ice which enables you to add strong marketing plusses to the product quality.
Characteristics Sugar: 28,7% Total cocoa: 71% Cocoa butter: 41,8% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Optimal to mould chocolates and tasting bars. If added to filling creams, mousse and hot chocolates, it gives them an extra taste. Superb also in alcoholic ganache. Ideal for all the products where the chocolate presence needs to be enhanced and come to the forefront. Ideal in ice-cream making to obtain a really special chocolate ice which enables you to add strong marketing plusses to the product quality.
Characteristics Sugar: 24,6% Total cocoa: 73% Cocoa butter: 45% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Optimal to mould chocolates and tasting bars. If added to filling creams, mousse and hot chocolates, it gives them an extra taste. Superb also in alcoholic ganache. Ideal for all the products where the chocolate presence needs to be enhanced and come to the forefront. Ideal in ice-cream making to obtain a really special chocolate ice which enables you to add strong marketing plusses to the product quality.
MADAGASCAR - cocoa 71% 1859 • Pastilles in 6 Kg cases Description Trinitario and criollo beans give this chocolate a lively and intense character, with a wide range of primary and secondary flavours with fruity and floral notes and very subtle acidity. Very persistent.
ECUADOR - cocoa 73% 1860 • Pastilles in 6 Kg cases Description Cacao forastero di grande qualità dal carattere fine, amabile, rotondo, grande equilibrio tra le note dolci e tanniche, retrogusto di miele, caramello, vaniglia. Buona persistenza.
CHOCOLATE COUVERTURES
MILK COUVERTURE - COCOA RICH 49% 1906 • PASTILLES IN 6 KG CASES Description The first thing perceived is a tasting of one of the better dark chocolates where an enjoyable bitterness and intense note of cocoa are revealed. A surprising link between a milk chocolate and a dark chocolate. It surprises you with its long persistence of cocoa and a clean palate at the end.
Composition Sugar: 24,62% Total cocoa: 49% Cocoa butter: 38% Store in a cool and dry place (15÷20°C), away from sources of light and smells.
Use Excellent for making pralines, combinations with almonds, hazelnuts, figs, dark cherries and other types of fruit. Excellent for chocolate ice-creams, for mousses, light creams and dessert creams. Thanks to the high cocoa butter content, it melts as quickly as it solidifies, thus reducing work time. Excellent shininess. It is not advised to use for making eggs or other hollow shapes.
CHOCOLATE COUVERTURES
DARK VANINI COUVERTURE - cocoa 72% 7855 • Pastilles in 12 Kg cases Description High quality dark chocolate coverture, made using only fine cocoa (from Central and South America, Madagascar). It is a chocolate with a great character, an intense, soft and slightly acidulous taste with smells of fruit and spices. Its fluidity is excellent and easy to work. For the true experts.
Characteristics Sugar: 27,5% Total cocoa: 72% Cocoa butter: 42/44% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use It is suitable for all confectionery uses, especially if you want something special. Because of its extraordinary properties it is excellent for mousse, pralines and tasting bars. Its high fluidity makes it ideal for thin coverings or to create delicious ganache.
DARK REGINA COUVERTURE - cocoa 61% 7897 • 4 Kg blocks (3 blocks per case) 7858 • Pastilles in 12 Kg cases Description High quality dark chocolate couverture. It has an intense flavour of cocoa, a soft but persistent and never aggressive smell. Recommended for people who love pure tastes. Its fluidity is excellent.
Characteristics Sugar: 37% Total cocoa: 61% Cocoa butter: 38,54% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use It is ideal for all confectionery uses: to cover, to fill pralines, to mould solid shapes or together with filling creams.
CHOCOLATE COUVERTURES
BITTRA DARK COUVERTURE - cocoa 60% 7854 • Pastilles in 12 Kg cases Description High quality dark chocolate coverture, very similar in composition to our Regina coverture, but with a different ratio of cocoa butter and cocoa paste, that gives a more pronounced character, a deep, persistent and pleasantly acidulous taste of cocoa.
Characteristics Sugar: 38,5% Total cocoa: 60% Cocoa butter: 34/36% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Its strong and distinctive character makes it suitable for the manufacture of ganache, mousse, coverture, but also to mould hollow forms, Easter eggs, and so on.
MADESIMO DARK COUVERTURE - cocoa 52% 7852 • Pastilles in 12 Kg cases Description Dark chocolate couverture with a lovely character, originating from the perfect balance between sugar and cocoa. Bitter and sweet flavours melt in a surprisingly harmonious way, that satisfy even the most demanding palates.
Characteristics Sugar: 47% Total cocoa: 52% Cocoa butter: 34/36% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Particularly recommended to create eggs and hollow forms.
DARK COUVERTURE - cocoa 52% 7853 • Pastilles in 12 Kg cases Description Dark chocolate coverture, similar to our Madesimo chocolate, with a good balance between sugar and cocoa, but with more cocoa paste and less cocoa butter. The result is a chocolate coverture with a stronger flavour and less fluidity.
Characteristics Sugar: 47% Total cocoa: 52% Cocoa butter: 31/32% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Suitable for high thickness coverings, for decorations and hollow forms, also for panned products. Particularly recommended for industrial production of Easter eggs.
CHOCOLATE COUVERTURES
DARK “ICE” COUVERTURE - cocoa 52% 1885 • 4 KG BUCKETS Description Pure dark chocolate coverture with the addition of anhydrous butter, that makes it softer and more plastic.
Characteristics Sugar: 33% Total cocoa: 52% Total fats: 42/44% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Used to cover ice-creams and “semifreddi”. Tempering is not required in this case. It can be successfully used for stracciatella ice cream. It is also recommended to cover or top brioches, and so on; in this case tempering is required.
ORGANIC EXTRA DARK COUVERTURE - cocoa 71% 7843 • Pastilles in 12 Kg cases Description High quality dark chocolate coverture, made with organic ingredients and a very rich receipt, that gives this product a great character, a very deep and slightly acidulous cocoa.
Characteristics Cane sugar: 28,5% Total cocoa: 71% Cocoa butter: 38/40% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Intended not only for people who are searching for an organic product, but also for premium confectionery: to cover, mould, create ganache and prestigious creams.
LIGHT DARK COUVERTURE - cocoa 60% (WITHOUT SUGAR) 7650 • Pastilles in 12 kg cases Description Dark couverture with maltitol, a sweetener with a pleasant taste, instead of saccharose. Intense flavour of cocoa, soft and persistent taste, with no aftertastes.
Characteristics Total cocoa: 60% Maltitol: 38,7% Cocoa butter: 36/37% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use It can be used as a normal dark chocolate coverture. Optimal for every use: to cover, create hollow forms and for filling creams. It is particularly recommended for diabetics or people with strong allergies to sugar.
CHOCOLATE COUVERTURES
DARK SMALL CHOCOLATE CHIPS - cocoa 45% 7882 • 5 Kg cases Description Dark chocolate with good organoleptic characteristics, especially designed for oven products. Chips weight: 0,11gr. Count: approximately 9.000 pcs/kg.
Characteristics Sugar: 54% Total cocoa: 45% Cocoa butter: 25/26% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Ideal to fill bakery products and leavened products, such as brioches, and so on.
GOCCE MIGNON DARK - cOcoa 48% 7903 • 15 Kg cases Description Dark chocolate with good organoleptic characteristics, especially designed for oven products. Chips weight: 0,08gr. Count: approximately 12.000 pcs/kg.
Characteristics Sugar: 51% Total cocoa: 48% Cocoa butter: 25/26% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Ideal to fill bakery products and leavened products, such as brioches, and so on.
GOCCE MIGNON DARK - cOcoa 48% 7904 • 15 Kg cases Description Dark chocolate with good organoleptic characteristics, especially designed for oven products. Chips weight: 0,13gr. Count: approximately 7.500 pcs/kg.
Characteristics Sugar: 51% Total cocoa: 48% Cocoa butter: 25/26% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Ideal to fill bakery products and leavened products, such as brioches, and so on.
CHOCOLATE COUVERTURES
VANINI MILK COUVERTURE - cocoa 39% 7846 • Pastilles in 12 Kg cases Description Superior premium quality milk chocolate, with unique organoleptic characteristics, enhanced by the perfect harmony between milk and cocoa. Very light colour.
Characteristics Sugar: 28% Total cocoa: 39% Total fats: 45/47% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Suitable for thin coverings, to create artistic shapes, excellent for mousse, pralines and tasting bars.
MILK COUVERTURE - cocoa 35% 7898 • 4 Kg blocks (3 blocks per case) Description Excellent milk chocolate couverture, with a light colour, a high fluidity and a fine taste of milk and cocoa.
Characteristics Sugar: 40% Total cocoa: 35% Total fats: 38/40% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Suitable for all kind of coverings (pralines, chocolates, nougats, mignon confectionery, etc.), during the warm season it is ideal to obtain curls, truffles and coating for petit four.
CHOCOLATE COUVERTURES
MILK COUVERTURE - cocoa 32% 7856 • Pastilles in 12 Kg cases Description Milk chocolate coverture with universal features. Deep taste of milk.
Characteristics Sugar: 40% Total cocoa: 32% Total fats: 34/36% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use It can be use for moulding and covering and as an ingredient for filling creams.
MILK COUVERTURE - cocoa 30% 7829 • Pastilles in 12 Kg cases Description Milk chocolate coverture, characterized by a reduced quantity of cocoa and a high percentage of milk.
Characteristics Sugar: 40% Total cocoa: 30% Total fats: 31/32% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Thick coverings, decorations, hollow forms. Particularly suitable for the indusrial production of Easter eggs.
MILK COUVERTURE WITH A LIGHT COLOUr - cocoa 33% 1857 • Pastilles in 12 Kg cases Description Coverture with a low content of cocoa paste, that allows to obtain a particularly light colour. Particularly deep, properly balanced and not exceedingly sweet taste of fresh milk.
Characteristics Sugar: 36% Total cocoa: 33% Total fats: 35/37% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Suitable for different uses: to mould, cover and create hollow forms.
CHOCOLATE COUVERTURES
LIGHT MILK COUVERTURE - cocoa 36% (without sugar) 7649 • Pastilles in 12 Kg cases Description Milk coverture with maltitol, a sweetener with a nice taste, instead of saccharose. Surprisingly natural taste of good milk chocolate, without aftertastes.
Characteristics Maltitol: 41% Total cocoa: 36% Total fats: 34/36% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use It can be used as a normal milk chocolate coverture. It is particularly recommended for diabetics or people with strong allergies to sugar.
EXTRA FINE ORGANIC MILK COUVERTURE - cocoa 32,5% 7844 • Pastilles in 12 Kg cases Description High quality milk chocolate coverture, made with organic ingredients and a particularly rich receipt. Deep flavour of milk.
Characteristics Cane sugar: 40% Total cocoa: 32,5% Total fats: 34/36% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Intended not only for people who are searching for an organic product, but also for premium quality confectionery: to cover, mould, create ganache and prestigious creams.
CHOCOLATE COUVERTURES
GIANDUIA COUVERTURE - cocoa 32% 7899 • 4 Kg blocks (3 blocks per case) 7847 • Pastilles in 12 Kg cases Description Gianduia hazelnuts chocolate couverture, made using a traditional receipt, without milk and with a high percentage of cocoa and hazelnut paste.
Characteristics Sugar: 43,4% Total cocoa: 32% Total fats: 38/40% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Suitable for coverings, as an ingredient for filling creams, for curls, soft chocolates, gianduiotti and mignon confectionery.
CHOCOLATE COUVERTURES
SOFT WHITE COUVERTURE 7894 • 2,5 Kg blocks (4 blocks per case) Description White chocolate coverture, enriched with extra dairy fats to make it softer, more plastic and with a unmistakable taste of milk cream. Light ivory colour.
Characteristics Sugar: 37% Total milk matter: 40% Total fats: 38/40% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Particularly recommended to produce curls and puff pastries for truffle cakes. Reduced into grains, it well links together with pistachios, hazelnuts and almonds.
EDELWEISS WHITE COUVERTURE 7857 • Pastilles in 12 Kg cases Description Premium quality white chocolate coverture: deep flavour of creamy milk and vanilla, bright ivory colour, perfect fluidity.
Characteristics Sugar: 37% Milk powder: 25% Total fats: 34/36% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use For all confectionery uses: to cover, to mould, for ganache, excellent also for white chocolate ice-cream.
ORGANIC WHITE COUVERTURE 7868 • Pastilles in 12 kg cases Description Organic white chocolate, characterized by the high percentage of organic whole milk and by the irresistible scent of organic natural vanilla, from the Reunion Islands, visible as small black spots in the white chocolate.
Characteristics Cane sugar: 41,5% Milk powder: 28% Total fats: 36/38% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Intended not only for people who are searching for an organic product, but also for premium confectionery: to cover, mould, create ganache and prestigious creams.
CHOCOLATE COUVERTURES
TRANSFAIR PRODUCTS BY FAIR TRADE
What is fair trade?
Fair Trade is a commercial partnership, based on dialogue, transparency and respect. Its aim is to make international trade fairer, and it aids sustainable development by offering better trading conditions to producers in the South of the world. The Fair trade organisations (in collaboration with consumers) are actively committed to supporting producers and to awareness-raising campaigns designed to help change the rules and practices of conventional international trade.
In particular, Fair Trade:
• Works with producers in order to help them to go from a position of vulnerability to one of self-confidence. • Allows producers and workers to count on their own organisational structures. • Plays a wider, active role in the global arena in order to make international trade fairer.
The most important international organisations that operate in various areas to promote and carry out Fair Trade are the FLO (Fair Trade Labelling Organizations, of which Fair Trade Italia is a part), NEWS (Network of World Shops), EFTA (The European Fair Trade Association) and IFAT (International Federation of Alternative Trade, which acts as a coordinator between producers and import centres). These organisations form the umbrella organisation FINE (which stands for FLO, IFAT, NEWS and EFTA). FINE is a coordination table created to draw up common strategies to help give small producers access to markets. ICAM is the only Italian chocolate-producing company to adhere to the FLO (Fair Trade Labelling Organizations), and has for some time now been committed to promoting Fair Trade, both directly and indirectly, by providing chocolate and cocoa, in various ways, to both producers and distributors. With these proposals, ICAM’s aim is to offer an increasing number of biscuit and cake makers the opportunity to support the Fair Trade project.
CHOCOLATE COUVERTURES
DARK BITTRA TRANSFAIR - cOcoa 60% 7975 • 12 KG BUCKETS Description Dark chocolate couverture of excellent quality and very similar to the bittra conventional couverture. We use central and southern american cocoa, principally from the Dominican Republic, where Icam has for many years Icam has had a hands on role to sustain and encourage fair trade.
Characteristics Sugar: 38,5% Total cocoa: 60% Cocoa butter: 34/36% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
Use Its strong and distinctive character makes it suitable for the manufacture of ganache, mousse, coverture, but also to mould hollow forms, Easter eggs, and so on.
MILK TRANSFAIR - cOcoa 32% 7984 • Pastilles in 12 Kg cases Description Milk chocolate couverture with universal properties. strong milk taste. We use central and southern american cocoa, principally from the Dominican Republic, where Icam has for many years Icam has had a hands on role to sustain and encourage fair trade.
Characteristics Sugar: 40% Total cocoa: 32% Total fats: 34/36% Store in a cool and dry place (15÷20°C), away from sunlight and smells.
cOcoa TRANSFAIR FOR ICE-CREAM 20/22% 4874 • 25 KG BUCKETS Description Cocoa powder treated to medium potassium levels (ph 7,3) with 20/22% of cocoa butter. Red brown colour, intense aromas and strong flavour of cocoa/chocolate. We use central and southern american cocoa, principally from the Dominican Republic, where Icam has for many years Icam has had a hands on role to sustain and encourage fair trade. Use Suitable for all the confectionery and ice-cream uses
Use It can be use for moulding and covering and as an ingredient for filling creams.
COCOA POWDERS
cocoa 22/24 4239 • 1 kg bags (10 bags per case) Description Alkalised cocoa powder with 24/24% of cocoa butter. Dark red colour and strong taste of cocoa/chocolate.
Use Suitable for all the confectionery uses.
ICE-CREAM COCOA 22/24 4238 • 1 kg bags (10 bags per case) 4848 • 25 kg BAGS Description Strongly alkalised cocoa powder (ph8) with 22/24% of cocoa butter. Very dark red colour, sharp flavour, strong taste of cocoa/chocolate. Use Especially recommended for ice-creams and cold cakes.
SKIMMED ICE-CREAM COCOA 10/12 4839 • 1 kg bags (10 bags per case) 4847 • 25 kg BAGS Description Very alkalised skimmed cocoa powder with 10/12% of cocoa butter. Dark red colour, very deep flavour and taste of cocoa. Use The high percentage of dry matters gives this product a deep taste of cocoa; it is therefore particularly suitable for ice-cream and confectionery products, plum cakes and leavened dough.
COCOA POWDERS
SUGARED COCOA 4832 • 1 kg bags (10 bags per case) Description Cocoa powder with 22/24% of cocoa butter and the addition of icing sugar. High percentage of cocoa.
Use Suitable for all the confectionery uses and to dust sweets.
Prepared for chocolate dense 4107 • AVAILABLE IN 25 GRAMM. 100 SINGLE PORTION BAGS 4108 • 1 kg bags (5 bags per case) Use Cocoa based product with sugar and thickening agents to make a classic chocolate drink. This formulation permits very quick thickening without boiling.
ORGANIC SKIMMED COCOA 10/12 4860 • 25 kg bags Description Alkalised skimmed cocoa powder with 10/12% of cocoa butter. Red brown colour, strong flavour of cocoa. Made from organic cocoa beans mainly sourced in Central America. Use Particularly suitable for ice-creams because of the high percentage of dry matter. Recommended also for leavened bakery products.
COCOA POWDERS
ORGANIC COCOA POWDER 20/22 4861 • 25 kg bags Description Fairly alkalised cocoa powder (ph 7,3) with 20/22% of cocoa butter. Dark red colour, deep flavour and taste of cocoa/ chocolate. Use Suitable for all the confectionery uses.
cOcoa TRANSFAIR FOR ICE-CREAM 20/22% 4874 • 25 KG BUCKETS Description Cocoa powder treated to medium potassium levels (ph 7,3) with 20/22% of cocoa butter. Red brown colour, intense aromas and strong flavour of cocoa/chocolate. We use central and southern american cocoa, principally from the Dominican Republic, where Icam has for many years Icam has had a hands on role to sustain and encourage fair trade. Use Suitable for all the confectionery and ice-cream uses
RAW MATERIALS
COCOA BUTTER 3129 • 25 kg cases 7841 • 4 kg blocks Description Prime pressure cocoa butter, obtained from the pressing of high quality cocoa, and then deodorized. Maximum acidity 1.5%. Characteristics Store in a cool and dry place (15-20°C), away from sunlight and smells. Use To make chocolate more fluent, for the production of leavened oven products. To decorate almond pastes and marzipan; to prevent from drying it is used together with chocolate in the spraying technique.
ORGANIC COCOA BUTTER 3124 • 25 kg cases Description It has the same characteristic of conventional cocoa butter, but it is produced from organic cocoa from Central America. Characteristics Store in a cool and dry place (15-20°C), away from sunlight and smells. Use Similarly to conventional cocoa butter; it is recommended to people who want an organic product.
RAW MATERIALS
COCOA PASTE 1829 • 25 kg cases 7840 • 4 kg cases Description Produced with the best qualities of cocoa from South and Central America. Characteristics Store in a cool and dry place (15-20°C), away from sunlight and smells. Use It is used and as a flavouring ingredient, for decorations and graphics.
RAW MATERIALS
selected cocoa nibs 1901 • 2,5 kg buckets Description Selected cocoa nibs. Produced with roasted cocoa beans, cleaned and not sprouting. Characteristics 3/6 mm pieces selected Store in a cool and dry place (15-20°C), away from sunlight and smells. Use To decorate, fill and to add to any pastry preparation. Has a definite taste of roasted cocoa. Excellent for cooking.
COFFEE CONCENTRATE 7871 • 2,5 kg buckets Description It is a blend of prestigious ground and refined coffees mixed with sugar and vegetable fats that comes as a compact powder with a deep taste and flavour of roasted coffee. Characteristics Sugar: 18% Coffee: 60% Vegetable fats: 22% Store in a cool and dry place (15-20°C), away from sunlight and smells. Use Added to any base for confectionery, even in small quantities (5%), it gives the product a deep taste of roasted coffee. Excellent also for ice-creams and pralines.
RAW MATERIALS
COCOA BUTTER MICRONIZZATO 3131 • 1 kg buckets Description This is a powdered cocoa butter which has been subjected to a spray process at a low temperature. Deodorised and no colour cocoa butter. Its feature is the extreme usage application. Dosage functional capacity and the immediate results. Characteristics Store in a cool and dry place (15-18°C), away from sunlight and smells. Use Wide range of employ in confectionery : An alternative to food grade gelatine (fish glue) used in creams, mousse and bavaresi. For bakery products as a barrier against humidity. For ice-creams as not-dripping. An alternative to traditional butter.
RAW MATERIALS
CHOCOPLASTICO 3 kg buckets Description Top-quality colored Chocoplastico, enhanced by a high percentage of white chocolate (45%), only for decorative use. Characteristics Sugar: 42% Milk: 11,8% Total fat: 34% Store in a cool, dry place, away from sunlight and smells, remembering to also close the inside envelope carefully. Use Ready-to-use Chocoplastico in 6 bright shades. Suitable for coating cakes and creating figures, flowers, leaves, ribbons, etc. Easy to use and to model into the desired shape. The colours can be mixed together to obtain original marble effects. It can be sprayed and coloured with an airbrush to create particular nuances.
7317 • white 7318 • red 7319 • green 7320 • pink 7321 • blue 7322 • yellow
CREAMS
ELISA CREAM 7301 • 8 kg buckets Description Soft, but uniform and compact cream. Fondant chocolate dark colour and strong cocoa taste, due to the high content of skimmed cocoa (25%). Characteristics Sugar: 38% Lean cocoa powder: 25% Hazelnut paste: 6.5% Use This cream is particularly recommended to flavour products, added to milk cream, butter cream or other confectionery. Also suggested to blaze cakes and mignon confectionery, as such or mixed with white chocolate.
ICAM DARK ICING 7303 • 5 kg buckets Description Soft dark covering icing with a delicate taste of dark chocolate. Characteristics Sugar: 36% Skimmed cocoa powder: 23,5% Hazelnut paste: 6.5% Use Melt the product at 32/34°C even in a microwaves oven, mix and blaze without tempering. The net cut, without fragments, and the brightness makes this product suitable to cover chocolate cakes (sacher, etc.).
CREAMS
cremicam 7308 • 8 kg buckets Description Plastic and easy-to-spread cream. The special toasting process of hazelnuts give this cream an unmistakable taste. Its shiny and bright aspect (up to 180°) Characteristics Sugar: 48,5% Skimmed cocoa powder: 8% Hazelnut paste: 14% Use For fillings, especially in bakery products: brioches, croissant, tarts.
cremicam TIPO B 7300 • 8 kg buckets Description New version of cremicam where the recipe has not been changed, but with a more dense consistency to make it easier to use in the warmers days of summer or for who prefers a firmer structure. Characteristics Sugar: 48,5% Skimmed cocoa powder: 8% Hazelnut paste: 14% Use For fillings, especially in bakery products: brioches, croissant, tarts.
CREAMS
VANINI CREAM 7312 • 5 kg buckets Description Compact but easy-melting cream, characterized by the high percentage of hazelnut paste (23%). Excellent organoleptic characteristics and a very delicate taste of hazelnuts, with an extremely clean aftertaste. Light dark colour. Excellent heat resistance. Characteristics Sugar: 40% Hazelnut paste: 23% Use Wide range of uses: in pralines as a filling; for the production of soft chocolates; whipped as a decoration; to ice mignon confectionery. Use at 26°C.
EDELWEISS WHITE CREAM 7314 • 8 kg buckets Description Compact but easy-melting white cream, that can be easily aromatised and integrated with different ingredients. Characteristics Sugar: 38% Dairy matters: 31,34% Use Wide range of uses. Before whipping the cream, we suggest to soften it in the microwave oven at 26/28°C. If used as a filling for pralines, we suggest to melt it at 26/28°C. In used to cover cakes and mignon, melt the cream at 30/32°C; in order to ice cover we suggest to cool the cake at 10/12°C, melt the cream at 30/32°C and spread it quickly.
CREAMS
SHINY COCOA icing gel 7305 • 5 kg buckets Description This dark chocolate icing has the appearance of a shiny gel, moderately compact and tender on the spoon. Pleasant cocoa taste, smooth, melt-in-the-mouth texture. Versatile, can be used at both above and below zero. Characteristics Sugar: 63% Fat-reduced cocoa powder: 12% Total fat: 11% Use Suitable for icing all kinds of items such as bavarois and semifreddo desserts, mousses, light creams and ice cream cakes, to be stored at temperatures ranging from + 4°C to - 18°C.
shiny white icing gel 7316 • 5 kg buckets Description This white chocolate icing has the appearance of a shiny gel, moderately compact and tender on the spoon. Pleasant white chocolate-vanilla taste, smooth, melt-inthe-mouth texture. Versatile, can be used at both above and below zero. Characteristics Sugar: 78,6% Total fat: 0% Use Suitable for icing all kinds of items such as bavarois and semifreddo desserts, mousses, light creams and ice cream cakes, to be stored at temperatures ranging from + 4°C to - 18°C.
GLASOVER
GLASOVER Chocolate surrogate without hydrogenated vegetable fats
ICAM introduces the new Glasover products (dark and white) made !"#$%&#'#$('&)('%*'$+,-%.(/0#(,'1(.(#023(' *0#), a range expansion which is coherent with the company philosophy and attention to the evolving consumer taste and their ever demanding expectations of quality. Artificially created hydrogenated fats are made using polisaturated or monosaturated vegetable fats or oils, and passing them through a hydrogenation process where the fats are further saturated. These fats are now progressively being eliminated from the manufacture of a number of products which are to be found in the market, thanks to organisations such as AIDI (#$(' 4#03"0/' 5))%6"0#"%/' %*' 7%/*(6#"%/(-+' 80/&*06#&-(-)) whose members have committed to reducing their usage. ICAM which is sensitive to the tendencies and demands of the more evolved and attentive market, has for some time now, researched into suitable alternatives, and today in the Glasover range there are products made without hydrogenated fats. ICAM’s “9%/':+,-%.(/0#(,';30)%1(-” allow patissiers to distinguish themselves further and still maintain the excellent taste which is distinctive to ICAM’s range. Because of the intricate properties of this Glasover, in order to obtain the best possible result we advise you to follow a few simple instructions in the preparation, as indicated in the detailed technical sheet and on the labels.
GLASOVER
Glasover dark without hydrogenated vegetable fats 7826 • Buttons in 12 kg boxes Description Dark couverture with a good dark chocolate taste, clean, without too much sugar and no after taste. The high fat content gives the product good fluidity and shininess. Dark brown in colour with red reflections. Size 15/18mm. Approximately 130/140 pieces per 100g.
Composition Sugar: 47% And total fats: 38/40% Store at room temperature, in a dry place and away from smells.
Use Ideal for traditional patisserie, for all products which need glazing or fillings. Suitable for mixing in with other ingredients in a ganache. Excellent also for coating products which are to be chilled. Does not require tempering. Melt at 40/45°C, stir with a spatula, use immediately without letting the temperature drop below 35°C. Let it solidify preferably in a dry and cool (15°C) area.
Glasover white without hydrogenated vegetable fats 7827 • Buttons in 12 kg boxes Description White couverture with a good white chocolate taste, along with hints of vanilla. The high fat content gives the product good fluidity and shininess, the colour is ivory white. Size 15/18mm. Approximately 130/140 pieces per 100g.
Composition Sugar: 50% And total fats: 34/36% Store at room temperature, in a dry place and away from smells.
Use Ideal for traditional patisserie, for all products which need glazing or fillings. Suitable for mixing in with other ingredients in a ganache. Excellent also for coating products which are to be chilled or use with other mixes (hazelnut, coffee, pistacchio) to enhance the flavour and colour. Does not require tempering. Melt at 40/45°C, stir with a spatula, use immediately without letting the temperature drop below 35°C. Let it solidify preferably in a dry and cool (15°C) area.
GLASOVER
GLASOVER milk without hydrogenated vegetable fats 7823 • Buttons in 12 kg boxes Description Milk coating with a smooth yet intense taste of cocoa and milk, with balanced sugars and no aftertaste. The total fat content makes it exceptionally fluid and bright. Typical milk glasover colour. Size Ø 15/18 mm. Approx.130/140 pieces per 100g.
Composition Sugar: 45% And total fats: 35/36% Store at room temperature, in a dry place and away from smells.
Use Ideal for covering small cakes and pastries, biscuits, bakery products, cakes, marzipan nougat. Combines well with cream fillings and decoration. Also excellent for use on coated products stored below zero. Does not require tempering. Ideal usage temperature: melt at 42/45°C, mix using spatulas and use directly, keeping it at or above 38°C. Solidify in a cool (15°C), dry environment if possible.
GLASOVER
DARK GLASOVER “A” 7830 • Small cubes in 12 kg cases Description Dark coating offering optimal organoleptic characteristics, high brightness and stability thanks to the high quality of the vegetable fats.
Characteristics Sugar: 47% Total fats: 38/40% Store in a cool and dry place (15-20°C), away from sunlight and smells.
Use Ideal to ice products such as soft chocolates. An useful and quick ingredient also to cover pugged-paste cakes, such as panettone. Tempering is not required. Melt at 45/50°, use at 38/40°.
MILK GLASOVER 7832 • Small cubes in 12 kg cases Description Milk coating offering optimal organoleptic characteristics, high brightness and stability thanks to the high quality of the vegetable fats.
Characteristics Sugar: 45,4% Total fats: 34/36% Store in a cool and dry place (15-20°C), away from sunlight and smells.
Use It is used to cover mignon confectionery, cakes and bakery products, like ring-shaped cakes. The product does not require tempering and can also be used for decorating. Melt at 45/50°, use at 38/40°.
WHITE GLASOVER 7805 • Small cubes in 12 kg cases Description White coating offering optimal organoleptic characteristics, high brightness and stability thanks to the high quality of the vegetable fats.
Characteristics Sugar: 50,5% Total fats: 34/36% Store in a cool and dry place (15-20°C), away from sunlight and smells.
Use Recommended to ice mignon confectionery, biscuits and other specialities, like nougats. Tempering is not required. Melt at 45/50°, use at 38/40°.
HAZELNUTS AND CEREALS
toasted Giffoni Hazelnuts 4706 • 5 kg bags (2 bags per case) Description Light colour, optimal fragrance and scent of freshly toasted hazelnuts. Packed in vacuum-sealed aluminium bags for a better protection.
Characteristics Perfect calibration 13/15 mm. Hand selected.
Use Suitable for decoration and for the production of bakery products. Optimal in pralines and nougats. Also suggested in ice-creamery to decorate cups.
HAZELNUT GRAINS 4704 • 2 kg bags (2 bags per case) Description Toasted, broken and selected hazelnuts, packed in vacuum-sealed bags.
Use Ideal to sprinkle and decorate cakes and mignon, ice-creams, pralines, nougats and wafers.
PUFFED RICE “CRACRIZ” 7837 • 5 kg cases Description Extruded rice in fragrant small spheres with a very light colour, and perfect regular size.
Characteristics Diameter of the spheres: 3mm
Use Optimal to decorate and sprinkle mignon confectionery and cakes. Ideal also into chocolate bars and pralines. It can even be used to create original nougats for the inside of cakes, semifreddi and icecream cakes.
decorations
DARK CHOCOLATE VERMICELLI 7885 • 3 kg cases Description Produced with high quality chocolate. Excellent taste, consistent size and shape, optimal brightness.
Use For chocolate decorations. For cakes and chocolates.
MILK CHOCOLATE VERMICELLI 7886 • 3 kg cases Description Produced with high quality chocolate. Excellent taste, consistent size and shape, optimal brightness.
Use For cakes and mignon confectionery with coffee, hazelnut, nut and almond flavour.
WHITE CHOCOLATE VERMICELLI 7860 • 3 kg cases Description Produced with high quality chocolate. Excellent taste, consistent size and shape, optimal brightness.
Use For cold mignon confectionery, filled with fruit, and for cakes.
HAZELNUTS AND CEREALS
HAZELNUT PASTE 1862 • 5 kg buckets Description The exclusive use of high quality hazelnuts, the even toasting and the absence of any skin residuals are the main features of this prestigious hazelnut paste. Characteristics Hazelnut paste: 100% Store in a cool and dry place (15-20°C), away from sunlight and smells. Use Indispensable product for confectionery and icecreamery.
SHELLS FOR TRUFFLES AND MIGNON CONFECTIONERY
MINI CUPS 3196 • 390 pcs per case Description Dark chocolate small cups. Diameter 45mm Height 15mm
Characteristics Minimum cocoa: 42%
Use Suitable for the manufacture of mignon confectionery with fresh fruit and custard or whipped milk cream.
Characteristics Minimum cocoa: 43%
Use Indispensable for a wide range of mignon confectionery. Suitable for all the cold fillings.
Characteristics Minimum cocoa: 43%
Use Filled with dense creams (coffee, pistachio, hazelnut, etc.)
CREAM CUPS 3048 • 432 pcs per case Description Dark chocolate cups. Diameter 35mm Height 25mm
CONES 3078 • 264 pcs per case Description Dark chocolate cones. Diameter 25mm Height 40mm
SHELLS FOR TRUFFLES AND MIGNON CONFECTIONERY
COFFEE CUPS 3159 • 168 pcs per case Description Dark chocolate moulded into the original shape of a coffee cups. Diameter 45mm Height 20mm
Characteristics Minimum cocoa: 43%
Use Suitable for light coffee, chocolate and tea creams, with very showy decorations.
Characteristics Minimum cocoa: 43%
Use Particularly suitable to be filled with alcoholic creams, like zabaione, whisky cream, cognac cream, etc. also suitable for cold jellies.
Characteristics Minimum cocoa: 43%
Use Ideal for preparing miniature cakes, because the original shape allows for a particularly attractive decoration.
snobinettes 3080 • 270 pcs per case Description Dark chocolate cup, with a particular frisé finish. Diameter 30mm Height 20mm
OBLIQUE CHOCOLATE CUPS 3016 • 105 pcs per case Description Chocolate cups with an original shape. Upper diameter 51 mm - lower diameter 30 mm - height 50 mm.
SHELLS FOR TRUFFLES AND MIGNON CONFECTIONERY
DARK SHELLS FOR TRUFFLES 7873 • 504 shells per case Description Hollow dark chocolate sphere.
Characteristics Minimum cocoa: 62,2%
Use Indispensable to extend the range of homemade pralines in all their fillings.
Characteristics Minimum cocoa: 35%
Use Optimal to be filled with caramel, pear, hazelnut etc. creams. We suggest to complete it with nut grains.
MILK SHELLS FOR TRUFFLES 7872 • 504 pcs per case Description Hollow milk chocolate sphere.
WHITE SHELLS FOR TRUFFLES 7874 • 504 shells per case Description Hollow milk chocolate sphere.
Characteristics Minimum cocoa: 32,8%
Use To be filled with chocolate or even soft and spicy creams (ganache). White shells can be decorated, with an excellent result.
SHELLS FOR TRUFFLES AND MIGNON CONFECTIONERY
DARK SHELLS FOR LIQUOR TRUFFLES 7865 • 441 shells per case Description Hollow dark chocolate sphere, especially created for liquor chocolates.
Characteristics Minimum cocoa: 62,2%
Use A rational way to fill liquor chocolates and very fluid ganache.
Chocolate coffeespoon 3081 • 96 pcs per case Description Packed and protected in guaranteed hygienic thermo-formed trays. Dimensions 110 mm.
Use A great idea to give a special touch to your desserts, but also to a classic cup of chocolate or coffee.
ICAM’s pralines
You can bet on quality Since 1946 ICAM has been a reference point in excellence for the chocolate gourmets. Devoted to high quality since the beginning today we offer you an exclusive proposal: our praline line, made with craft-made care to look like it is produced by your own expert hands.
A line for the conoisseurs Icam’s pralines bring to your shop the prestige of high qualifying product, with unique characteristics of freshness, finesse, assortment and presentation. Our pralines, produced with fresh and selected ingredients which enhance the taste, are well-finished as if they were hand-made, freshly delivered from our laboratory. Moreover, our range includes ten different kinds, from the most classic varieties, to the most innovative ones: a rich assortment that adds value to our offer and satisfies the growing number of sophisticated customers.
Prestige is served With the line of pralines ICAM easily offers you a prestigious product, ready to use and display thanks to the practical original packages. Once again, ICAM has chosen for attention to quality and service, offering you the opportunity to sign a prestigious chocolate with your name, dedicated to an extremely qualified market in rapid ascent.
praline AND dragées
crisp prALINOSO 3183 • 2 kg cases Description Hazelnut praline covered fine milk chocolate with a crumbly pastry filling.
coffee Cream candy 3190 • 2 kg cases Description Cream candy made with coffee-scented white chocolate and fine extra dark chocolate.
gianduja Cream candy 3191 • 2 kg cases Description Cream candy made with gianduia chocolate paste and fine extra dark chocolate.
extra dark curls 3193 • 2 kg cases Description Fine extra dark chocolate curls with crushed toasted almonds, orange pieces and puffed rice.
praline AND dragées
PRALINE ASS. CHOCOLATES “SPICY” 7377 • 1,875 kg cases Description The freshness of Cardamom, the perfumes of the east and the strong flavours of Central America match the warmth of the chocolate to bring out new and exciting combinations.
PRALINE ass. CHOCOLATES “FRUIT” 7378 • 1,875 kg cases Description Tasty combinations bring out further the taste of chocolate and the versitility of fruit give pleasurable sensations.
praline AND dragées
ASSORTED CHOCOLATES “CREMINI” 7633 • 1,960 kg cases Description A harmony of flavours to taste, suprising combinations of flavours dedicated to the most demanding palates. Prized ingredients to create a superb assortment of four very original cremini.
QUADRI D’AUTORE 7375 • 1,960 kg cases Description The Master Chocolatier chooses the very finest Icam Linea Professionale cocoa to create his own personal version of a number of Italian confectionery classics, blending slivers of topquality ingredients with the characteristically aromatic notes of the various types of Icam Linea Professionale chocolate to form a superb assortment of pralines with a simple, immediate taste: - White chocolate with candied orange - 49% milk chocolate with hazelnut - Dark Peru chocolate with cocoa meal - 49% milk chocolate with raisins .
praline AND dragées
ASSORTED DRAGEES 5979 • 4 kg cases Description Hazelnut, almonds and candied fruits covered by extra fine dark and milk chocolate.
dragées moreska 5980 • 4 kg cases Description Hazelnut brittles covered by extra dark chocolate.
HAZELNUT DRAGEES 5986 • 4 kg cases Description Selected and toasted hazelnuts, covered by extra fine milk chocolate.
praline AND dragées
ALMOND DRAGEES 5987 • 4 kg cases Description Toasted almonds covered by extra fine milk chocolate.
CHOCOLATE LIQUEUR pearls 3049 • 4 kg cases Description Dark, milk, white chocolate shells with four typical italian liqueurs: Grappa, alcohol infusion with: lemon peel, mandarin, starred aniseed.
BLACK CHERRY TARTUFINI 7379 • 2 kg cases Description Pipped whole dark cherries coated in dark chocolate and dusted with cocoa. Soft, fruity, with a slightly acidic taste which is typical of a good italian dark cherry which goes well with a 70% dark chocolate. The product keeps weel for at least 10/12 months in its original packaging.