14 Couvertures PDF

chocolate
couvertures
chocolate couvertures
New formats and packaging,

to bring you even greater
success.
Icam Linea Professionales couverture chocolate recipes now have a new format,
with a solution designed to be as practical and convenient as possible:
the buttons.
Thanks to their small size and flexibility, they take less time and
energy to melt, thus allowing for real savings.
Icam couverture buttons are available in practical little bags
designed to make storage and use as easy and convenient as
possible. The bags are:
equipped with an excellent protective barrier (a plastic
material coupled to aluminium), designed to preserve the
products organoleptic properties to the full;
resealable, so your production rhythm can be respected;
available in different sizes, so as to adapt to different needs,
from special creations to everyday use to high-intensity production.
Icams couverture chocolate buttons are produced using the most advanced food
industry technologies and cutting-edge machinery, in order to guarantee the
highest standards of quality and an outstanding chocolate.
Ideal for all types of professional use, they are a perfect resource to inspire the
finest possible creations for your customers.
Take a look through the catalogue, where you will find the new
LP 1012
formats highlighted, marked with the bag symbol.
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8300
Dark Chocolate Grand Cru

Los Palmaritos Dominicana Origin
75% 24% 45%
1856
8401
8301
Dark Chocolate Grand Cru

Los Vasquez Origine Dominicana
75% 24% 45%
1905
8402
8302
Dark Chocolate
Single-Origin Dominicana
75% 24% 47%
8403
8303
Dark Chocolate
Single-Origin Ecuador
74% 25% 45%
8404
8304
Dark Chocolate
Single-Origin Madagascar
71% 29% 42%
8405
8305
Dark Chocolate Cru Pachiza

Per Origin
70% 29% 40%
8310
Dark Chocolate Vanini
72% 27% 44%
8311
7897
Dark Chocolate Regina
61% 38% 39%
8312
Dark Chocolate Bittra
60% 39% 36%
8413
8313
Dark Chocolate Madesimo
52% 47% 35%
8314
Dark Chocolate Modella
52% 47% 32%
8321
Dark Chocolate Morbida
54% 43% 35%
7650
8420
8320
Sugar Free Dark Chocolate

Senza Zucchero
60% 39% 37%
7843
8330
Organic Dark Chocolate Extra Bio
70% 29% 40%
7975
8329
Dark Chocolate Bittra Fairtrade
60% 39% 36%
7904
8336
Dark Choc. Medie Drops ~ 7.500 pc/kg
45% 54% 26%
7882
8337
Dark Choc. Mignon Drops ~ 9.000 pc/kg 45% 54% 26%
7903
8338
Dark Choc. Mini Drops ~ 12.000 pc/kg
45% 54% 26%
8339
Dark Choc. Spillo Drops ~ 20.000 pc/kg
45% 54% 26%
1860
1859
1903
7855
7858
7854
7852
7853
dark chocolate couvertures
CODE
4 kg
3 pC
4 kg
3 pC
PRODUCT NAME
total fat
maltitol
bakery
ice cream
8400
sUGAR max
1855
1 kg
6 pC
PREV.
COCOA min
enrobing
hollow forms
forme cave
moulding
PACKAGE
CODE
COCOA BUTTER: average
Icam Linea Professionale couverture chocolate products are made with:
LP 1012
Recommended
Usable
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Milk Chocolate Chiara
33% 36% 37%
8343
Milk Chocolate Prestige
32% 40% 34%
8444
8344
Milk Chocolate Modella
30% 40% 31%
8450
8350
Sugar Free Milk Chocolate

Senza Zucchero
36% 41% 36%
7844
8360
Organic Milk Chocolate Prestige Bio 32% 40% 35%
7984
8359
Milk Chocolate Prestige Fairtrade
ganache
8898
8342
1 kg
6 pC
8475
4 kg
3 pC
8375
7868
white
Bowl 2,5 kg x 4 pc
7857
32% 40% 34%
package
code
7847
maltitol
4 kg
3 pC
product name
7899
Gianduia Chocolate
7894
White Chocolate Morbida
37% 39%
32% 43% 40%
decorations
ice cream
gianduia
7649
TOTAL FAT: average
7829
sugar max
7856
8341
cocoa min
1857
PRODUCT NAME
bakery
ganache
35% 40% 38%
4 kg
3 pC
ice cream
enrobing
Milk Chocolate Latte
enrobing
hollow forms
hollow forms
moulding
4 kg
3 pC
SUGAR max
7846
1 kg
6 pC
COCOA min
39% 28% 46%
PREV.
CODE
milk chocolate couvertures
Milk Chocolate Vanini
moulding
PACKAGE
CODE
TOTAL FAT: average
Icam Linea Professionale couverture chocolate products are made with:
8472
8372
White Chocolate Edelweiss
36% 36%
8370
Organic White Chocolate Bianca Bio
41% 38%
LP 1012
LP 1012
Recommended
Usable
Coperture.indd 9
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The Grand Cru and Single-Origin varieties.

Great Chocolate by Icam
Icam Linea Professionale has selected the very best of the beans grown in those countries traditionally regarded as the
cradle of cocoa, where the crop has played a significant role in the economy, history and culture of the local peoples. The
result is a choice range of chocolate varieties boasting a series of distinctive characteristics which reflect the area of
provenance, the individual genotype and the different harvest seasons.
This is particularly evident in the two top-of-the-range Grand Cru varieties, made with seeds from two specific plantations
in the Dominican Republic: Los Palmaritos and Los Vasquez.
Use of grand cru couverture and single-origin varieties

Ideal for all those occasions on which the intent is to highlight the presence of a chocolate with a full, round flavour
and a striking personality. Excellent for crafting chocolates and chocolate bars for the connoisseur, they also offer
superb results when added to cream fillings, mousses or hot chocolate sauces. Extraordinary in ganaches, with or
without alcohol. Ideal for making a truly special chocolate ice cream.
D.
PREV. CO
1855
DARK CHOCOLATE Grand Cru LOS PALMARITOS

DOMINICANA ORIGIN - COCOA 75%
cod.
cod.
8400 1 KG BAG (6 BAGS PER CASE)

8300 4 KG BAGS (3 BAGS PER CASE)
DESCRIPTION
Fine dark couverture chocolate made exclusively
with cocoa from plantations in the Dominican
Republic. Los Palmaritos is a rare type of cocoa
grown in the mountains on a type of terrain that is
largely ungenerous, yet gives the plant a powerful
aroma and taste with plenty of distinctive, fragrant
character.
D.
PREV. CO
1856
composiTION
Total cocoa: min 75%
Cocoa butter: average 45%
Sugar: max 24%
DARK CHOCOLATE Grand Cru LOS VASQUEZ

DOMINICANA ORIGIN - COCOA 75%
cod.
cod.

DESCRIPTION
Fine dark couverture chocolate made exclusively
with cocoa from plantations in the Dominican
Republic. The cocoa from the Los Vasquez
plantation, adjacent to Los Palmaritos yet
different from it in terms of the conformation of
the ground and the shaded areas, displays its own
separate, distinctive characteristics: an intense body
and fruity, subtly acidic aromas.
composiTION
Sugar: max 24%
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
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D.
PREV. CO
1905
DARK CHOCOLATE SINGLE-ORIGIN

DOMINICANA- COCOA 75%
cod.
cod.

DESCRIPTION
Hispaniola cocoa is selected from some of
the most exclusive plantations in the province of
Duarte, making the very most of an outstanding
gene pool. The chocolate derived from these beans
has a pleasantly smooth, fruity taste, with a hint of
light tobacco and the characteristic full, rounded
aroma of cocoa.
D.
PREV. CO
1860
composiTION
Sugar: max 24%

ECUADOR - COCOA 74%
cod.
cod.

DESCRIPTION
In the province of Guayas one of the countrys
characteristic cocoa-growing areas - Icam has
selected a cocoa that preserves the characteristics
of traditional Ecuadorian Arriba.
This cocoa has a marked floral bouquet, with a
distinctive bitter flavour accompanied by minor
acidity and just a hint of astringency: full, perfectly
rounded, characteristic cocoa flavour culminating
in a particularly persistent floral aroma.
D.
PREV. CO
1859
composiTION
Sugar: max 25%

MADAGASCAR - COCOA 71%
cod.
cod.

DESCRIPTION
From the Sambirano region, in the north-east of
Madagascar, the distinctive characteristic of this
cocoa is an unexpected varietal richness: Trinitario,
Criollo and Forastero cocoas come together to
create an extremely pleasant tasting chocolate with
just the right balance of acidity and bitterness.
Soft, melt-in-the-mouth, fruity flavour, with the
full, rounded aroma typical of cocoa.
composiTION
Sugar: max 29%
LP 1012
LP 1012
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D.
PREV. CO
1903
DARK CHOCOLATE Cru PACHIZA

per ORIGIN - COCOA 70%
cod.
cod.

DESCRIPTION
Taken from the valley of central Huallaga in the San
Martn region of central northern Per, ICAM has
selected the Pachiza cocoa. This is a cocoa which
enjoys a special level of attention in the plantation
during processing, and produces a particularly high
quality of chocolate.
This is a Grand Cru which offers an articulated
aroma combined with a particularly satisfying taste.
The aroma is deep, typical of that we would expect
from cocoa and chocolate. The flavours are a mix of
fruits, in particular red fruits, honey, and a pleasant
acidity which overrides the bitterness.
A hint of vanilla distinguishes it from the standard
Peruvian Single Origin cocoa.
D.
PREV. CO
7855
composiTION
Sugar: max 29%
DARK CHOCOLATE VANINI - COCOA 72%

cod.
8310 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
A dark couverture chocolate of truly outstanding quality,
made using exclusively fine cocoa from South and Central America and Madagascar.
This is a chocolate with plenty of character, with an intense, soft, mildly acidic flavour and an aroma
reminiscent of fruit and spices. Exceptionally fluid and easy to work with. For the true connoisseur.
composiTION
Use

Suitable for all types of pastry and confectionery recipes, its extraordinary
Cocoa butter: average 44% features make it the ideal choice any time an extra-special touch is
required. Outstanding for mousses, pralines, connoisseur chocolate bars.
Sugar: max 27%
Its exceptional fluidity makes it ideal for an extra-fine surface covering and
for creating the finest of ganaches.
LP 1012
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DARK CHOCOLATE REGINA - COCOA 61%
D.
PREV. CO
7858
cod.
cod.

7897 4 KG Block (3 blocks PER CASE)
DESCRIPTION
Top-quality couverture chocolate.
Intense cocoa aroma, soft, persistent taste, never aggressive.
For those who enjoy a clean, crisp flavour. Excellent fluidity.
composiTION
Use

Excellent for all sorts of pastry and confectionery products: as a coating, a
Cocoa butter: average 39% filling for pralines, for solid moulds and to make a cream for fillings.
Sugar: max 38%
D.
PREV. CO
7854
DARK CHOCOLATE BITTRA - COCOA 60%

cod.
8312 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
Excellent-quality dark couverture chocolate, very similar
to Regina couverture in terms of composition, but with
a different balance between cocoa and cocoa butter, which gives it a more
marked character, with a distinct, persistent cocoa flavour.
composiTION
Use
Cocoa: min 60%

Total fat: average 36%
Sugar: max 39%
Its strong, distinctive character makes it suitable for creating

ganaches, mousses and coatings.
Also ideal for forming hollow shapes, such as Easter eggs, etc.
LP 1012
LP 1012
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D.
PREV. CO
7852
DARK CHOCOLATE MADESIMO - COCOA 52%

cod.
cod.

DESCRIPTION
Dark couverture chocolate with a pleasantly balanced character
created thanks to the perfect balance of sugar and cocoa.
Sweet and bitter tones blend together to create a surprisingly smooth result
able to satisfy even the most demanding and refined of palates.
composiTION
Use

Suitable for coatings, decorations, for moulding and modelling
Cocoa butter: average 35% hollow shapes and for products made using a coating pan.
Especially suitable for the serial production of Easter eggs.
Sugar: max 47%
D.
PREV. CO
7853
DARK CHOCOLATE modella - COCOA 52%

cod.
8314 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
Dark couverture chocolate similar to Madesimo, with a good balance
of sugar and cocoa, but with more cocoa paste and less cocoa butter
added to create a less fluid couverture chocolate with a more marked aroma.
composiTION
Use

Suitable for thick coatings, for decorations, for moulding and modelling
Cocoa butter: average 32% hollow shapes and for products made using a coating pan.
Sugar: max 47%
DARK CHOCOLATE MORBIDA - COCOA 54%

cod.
8321 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
Dark couverture chocolate with the 4% addition of cows milk anhydrous
butter to make it softer and more ductile.
Tasting: right balance of intense cocoa aroma and sweet dark chocolate flavour,
never too bitter.
composiTION
Use

Sugar: max 43%
Suitable for covering sweet bakery products, panettone,

Easter cakes, Sacher Torte, seasonal bakery products, nougat of
all sizes and shapes, and mignon.
Offers a clean, precise cut, does not come away from the surface of
the product and is hard enough to allow for direct contact with wrapping.
LP 1012
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D.
PREV. CO
7650
sugar free DARK CHOCOLATE

Senza ZUCCHERO - COCOA 60%
cod.
cod.

DESCRIPTION
Dark couverture chocolate in which the sucrose is replaced by maltitol,
a synthetic sweetener with a pleasant taste.
Intense cocoa aroma, rounded, persistent flavour with no aftertaste.
composiTION
Use

Can be used in the same way as a traditional dark couverture chocolate.
Cocoa butter: average 37% Excellent for all types of pastry and confectionery uses: coating, moulding
hollow shapes and creating cream fillings. Especially suitable for people
Maltitol 39%
with sugar intolerance (diabetics).
D.
PREV. CO
7843
Organic DARK CHOCOLATE

extra bio - COCOA 70%
cod.
8330 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
Excellent-quality dark couverture chocolate, both as a result
of the selected organic farming ingredients used and for
the exceptionally rich recipe.
A covering chocolate with a strong personality and a truly intense cocoa aroma.
composiTION
Use

Organic cane sugar 29%
Aimed not only at those looking for a certified organic farming product,
but for all kinds of top pastry chefs and confectioners, as it can be used
for coating, moulding, shaping, creating top-flight ganaches and creams.
LP 1012
LP 1012
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Dark Chocolate Drops

Dark chocolate with impressive organoleptic characteristics, specifically designed for bakery products.
Ideal for bakery products and raised dough products such as panettone, traditional Easter cakes, croissants, etc.
Use
Ideal for bakery products and raised dough products such as panettone, traditional Easter cakes, croissants, etc.
D.
PREV. CO
7904
D.
PREV. CO
7882
D.
PREV. CO
7903
Dark chocolate Medie Drops

~ 7.500 PZ/Kg - COCOA 45%
cod.
8336 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
composiTION
~ 0,13 g drops.

Sugar: max 54%
Dark chocolate Mignon Drops

~ 9.000 PZ/Kg - COCOA 45%
cod.
8337 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
composiTION
~ 0,11 g drops.

Sugar: max 54%
Dark chocolate Mini Drops

~ 12.000 PZ/Kg - COCOA 45%
cod.
8338 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
composiTION
~ 0,08 g drops.

Sugar: max 54%
Dark chocolate Spillo Drops

~ 20.000 PZ/Kg - COCOA 45%
cod.
8339 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
composiTION
~ 0,05 g drops.

Sugar: max 54%
LP 1012
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D.
PREV. CO
7846
MILK CHOCOLATE VANINI - COCOA 39%

cod.
8341 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
Superior-quality milk chocolate, with unique organoleptic
characteristics enhanced by the perfect blend of milk and cocoa.
Very pale in colour.
composiTION
Use

Sugar: max 28%
For very fine coatings and to create artistic shapes.

Exceptional for mousses, pralines and connoisseur chocolate bars.
MILK CHOCOLATE LATTE - COCOA 35%

cod.
DESCRIPTION
Excellent-quality milk couverture chocolate.
Extremely fluid, with a delicate flavour of
milk and cocoa.
composiTION
Use

Sugar: max 40%
Suitable for coating

all types of products
(pralines, chocolates,
nougat, small pastries),
thin chocolate sheets for
truffles and for icing petits fours.
Suitable for making chocolate curls
in hot periods.
LP 1012
LP 1012
Coperture.indd 17
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D.
PREV. CO
1857
MILK CHOCOLATE CHIARA - COCOA 33%

cod.
8342 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
Couverture chocolate with a particularly low cocoa paste
content, which explains the pale colour.
Particularly intense flavour of fresh milk, well-balanced and not
overly sweet.
EX COD.
7856
composiTION
Use

Sugar: max 36%
Suitable for a wide range of uses: moulds, coatings,

ganaches and ice cream.
Also suitable for modelling hollow shapes.
MILK CHOCOLATE prestige - COCOA 32%

cod.
8343 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
Milk couverture chocolate with universal characteristics.
Marked milky taste.
D.
PREV. CO
7829
composiTION
Use

Sugar: max 40%
Suitable for moulding, modelling and coating,

or as an ingredient for cream fillings.
MILK CHOCOLATE MODELLA - COCOA 30%

cod.
cod.

DESCRIPTION
Milk couverture chocolate characterised
by a smaller proportion of cocoa and a high
lactic matter content.
composiTION
Use

Sugar: max 40%
Suitable for thick coatings, decorations, for moulding and modelling

hollow shapes.
LP 1012
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D.
PREV. CO
7649
sugar free MILK CHOCOLATE

SENZA ZUCCHERO - COCOA 36%
cod.
cod.

DESCRIPTION
Milk couverture chocolate in which the sucrose is replaced
by maltitol, a synthetic sweetener with a pleasant taste.
Surprising natural, quality milk chocolate.
Intense flavour with no aftertaste.
D.
PREV. CO
7844
composiTION
Use

Maltitol 41%
Can be used in the same way as a traditional milk couverture

chocolate. Especially suitable for people with sugar intolerance
(diabetics).
Organic MILK CHOCOLATE

prestige BIO - COCOA 32%
cod.
8360 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
Excellent-quality dark couverture chocolate,
both as a result of the selected organic farming
ingredients used and for the exceptionally rich recipe.
Intense, milky aroma and flavour.
composiTION
Use

Aimed not only at those looking for a certified organic farming

product, but for all kinds of top pastry chefs and confectioners,
as it can be used for coating, moulding, shaping, creating top-flight
ganaches and creams.
LP 1012
LP 1012
Coperture.indd 19
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D.
PREV. CO
7847
gianduia CHOCOLATE - COCOA 32%

cod.
cod.
cod.

DESCRIPTION
Gianduja hazelnut chocolate made according to
the traditional recipe, characterised by the absence
of milk and the high proportion of hazelnut and cocoa paste.
composiTION
Use

Sugar: max 43%
Suitable for coating, as an ingredient for cream fillings, to obtain curls

for truffles, to shape cremini chocolates, gianduja chocolates and small
pastry products.
LP 1012
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WHITE CHOCOLATE morbida

cod.
7894 2,5 KG Bowl (4 bowls PER CASE)
DESCRIPTION
White chocolate enriched with an the 8%
addition of cows milk anhydrous butter
to make it softer and more ductile and to give
it a distinctive, creamy, milky flavour.
Very pale ivory colour.
Very carefully packaged in a food plastic
resealable tub with lid.
D.
PREV. CO
7857
composiTION
Use
Total lactic matter 40%

Sugar: max 37%
Especially suitable for curls

and thin sheets of chocolate
for truffles.
Suitable for crushing into meal
combined with pistachios, hazelnuts
and almonds.
WHITE CHOCOLATE edelweiss

cod.
cod.

DESCRIPTION
Prime-quality white chocolate: intense, creamy, vanilla aroma,
glossy ivory colour, perfect fluidity.
composiTION
Use
Milk powder: average 25%

Sugar: max 36%
For all types of pastry and confectionery uses: coatings, moulds, ganaches.
Also ideal for white chocolate ice cream.
LP 1012
LP 1012
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D.
PREV. CO
7868
Organic WHITE CHOCOLATE biANCA BIO

cod.
8370 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
White chocolate with plenty of character,
featuring a very high proportion of whole organic milk
and an irresistible fragrance of natural organic vanilla
from Madagascar, tiny pieces of which can be seen in
the white chocolate.
composiTION
Use
Organic milk powder: 28%

Organic cane sugar: 41%
but for all kinds of top pastry chefs and confectioners, as it can be used for
coating, moulding, shaping, creating top-flight ganaches and creams.
LP 1012
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FAIRTRADE PRODUCTS
Fairtrade Products.
Fairtrade is a commercial partnership based on dialogue, transparency and
respect, which pursues a fairer balance in international trade. It assists sustainable
development, offering better trading conditions for producers in the South of the
World.
The Fairtrade organisations (in cooperation with consumers) are actively committed
to supporting producers and to advocacy campaigns aimed at modifying the rules and
practices of conventional international trade.
The Fairtrade system subjects producers, importers and processing companies to
continual checks, guaranteeing that products featuring the Fairtrade brand label are
compliant with Fairtrade standards and thus help producers to grow and develop.
Companies are required to:
pay a fair price, which covers at least the cost of sustainable production;
pay an added value, to be invested in development projects for the benefit of the
organisation or the entire community to which it belongs;
entertain direct contact with the producers, without speculation on the part of
intermediaries;
be prepared to provide pre-financing;
undertake to pursue ongoing trade relations to plan production and future
development.
Producers are required to:
group together to form democratic, transparent associations, cooperatives or
other collective structures;
ensure the absence of discrimination in every shape or form;
use the added value received from trading partners for projects useful to the
whole community.
Icam belongs to the FLO (Fairtrade Labelling Organization), and has been
committed for some time now to cooperation with cocoa growers and
promotion, both directly and indirectly, on Fairtrade markets, providing various
kinds of Fairtrade-certified chocolate and cocoa to industries and distributors.
Through the ongoing support for improving farming practices, the cooperation
between Icam and farmers has yielded visible results in terms of the stability of
the harvests, thus improving both quality and productivity.
Icam also offers artisans and pastry chefs the chance to tale part in the Fairtrade
project, through the use of Fairtrade Bittra Dark Couverture Chocolate and
Fairtrade Prestige Milk Couverture Chocolate, as well as Fairtrade 20/22 Cocoa,
all of which are perfectly similar to conventional couverture chocolate in terms
LP 1012
LP 1012
of both taste and uses.
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FAIRTRADE PRODUCTS
DARK CHOCOLATE COUVERTURES

bittra FAIRTRADE - COCOA 60%
D.
PREV. CO
7975
cod.
8329 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
Excellent-quality dark couverture chocolate, perfectly similar
to conventional Bittra couverture. Made using cocoa from Central
and South America, in particular from the Dominican Republic, where for years now Icam
has been carrying out a front-line role in supporting and promoting the Fairtrade project.
composiTION
Use

Fairtrade cane sugar 39%
The strong, distinctive flavour and great versatility make it

suitable for ganaches, mousses and coverings, as well as for
modelling and covering, for moulding hollow shapes,
Easter eggs, etc.
MILK CHOCOLATE COUVERTURES

prestige FAIRTRADE - COCOA 32%
D.
PREV. CO
7984
cod.
8359 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
Milk couverture chocolate with universal characteristics.
Marked milky taste. Made using cocoa from Central and
South America, in particular from the Dominican Republic, where for years now Icam has been
carrying out a front-line role in supporting and promoting the Fairtrade project.
composiTION
Use

Fairtrade cane sugar 40%
Suitable for modelling and coating, or as an ingredient for

cream fillings.
FAIRTRADE strong brown

COCOA POWDER 20/22
cod.
4876 25 KG BAG
DESCRIPTION
Alkalized (ph 7.3) cocoa powder with
20/22% cocoa butter. Reddish-brown colour, intense aroma
and strong cocoa/chocolate taste. Made using selected cocoa
from Central and South America, in particular from the Dominican
Republic, where for years now Icam has been carrying out a front-line
role in supporting and promoting the Fairtrade project.
Use
Suitable for all kinds of uses for ice cream and pastry products.
LP 1012
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organic PRODUCTS
Organic Products.
Respect for Nature.
Pioneers in Organic Products
U.S.A. Organic
Certification
AB-CDE-999
U.E. Organic
EU/non-EU Agriculture
Certification
Icam has been convinced right from the word go that the organic approach is the right
one, and was the first Italian chocolate company to take up the organic challenge.
For Icam, organic means a way of conceiving products with respect for nature.
This means more than just the absence of chemical and microbiological treatments;
from the way the cocoa is grown and throughout the preparation, storage and
processing stages, the pace and methods of nature are strictly adhered to.
Choosing to go organic also means ingredients must be fully traceable throughout
the production chain: for each Icam certified organic product, it is possible to create
a detailed, documented map of every stage of the process concerned.
D.
PREV. CO
7843
Organic DARK CHOCOLATE COUVERTURES

extra bio - COCOA 70%
cod.
8330 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
Excellent-quality dark couverture chocolate, both as a
result of the selected organic farming ingredients used and for
the exceptionally rich recipe.
A covering chocolate with a strong personality and a truly intense cocoa aroma.
D.
PREV. CO
7844
composiTION
Use


product, but for all kinds of top pastry chefs and confectioners, as
it can be used for coating, moulding, shaping, creating top-flight
Organic MILK CHOCOLATE COUVERTURES

prestige BIO - COCOA 32%
cod.
8360 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
Excellent-quality milk couverture chocolate,
both as a result of the selected organic farming
ingredients used and for the exceptionally rich recipe.
Intense milky aroma and flavour.
composiTION
Use


product, but for all kinds of top pastry chefs and confectioners,
as it can be used for coating, moulding, shaping, creating top-flight
LP 1012
LP 1012
Coperture.indd 25
14/12/10 11:28
organic PRODUCTS
organic WHITE CHOCOLATE BIANCA bio
D.
PREV. CO
7868
cod.
8370 4 KG BAGS
(3 BAGS PER CASE)
DESCRIPTION
White chocolate with plenty of character,
featuring a very high proportion of whole organic milk
and an irresistible fragrance of natural organic vanilla
from Madagascar, tiny pieces of which can be seen in
the white chocolate.
composiTION
Use
Organic milk powder 28%

but for all kinds of top pastry chefs and confectioners, as it can be used for
coating, moulding, shaping, creating top-flight ganaches and creams.
ORGANIC NATURAL strong red brown

COCOA powder 10/12
cod.
4860 25 KG BAG
DESCRIPTION
Medium alkalised cocoa powder with 10/12%
of cocoa butter.
Reddish-brown colour, intense cocoa aroma and taste.
Made using cocoa beans grown organically in Central
America.
Use
Especially suitable for use in ice cream products, thanks to the greater
proportion of dry matter. Also recommended for leavened bakery products.
ORGANIC strong RED brown

COCOA POWDER 20/22
cod.
4861 25 KG BAG
DESCRIPTION
Medium alkalised (ph 7.3) cocoa powder with
20/22% cocoa butter.
Reddish-brown colour, intense aroma and strong
cocoa/chocolate taste.
Use
Suitable for all kinds of uses for ice cream and pastry products.
LP 1012
Coperture.indd 26
14/12/10 11:28
ICAM S.p.A.
Via Pescatori, 53 - 23900 Lecco (Italy)
Tel. +39 0341 2901 - Fax +39 0341 360176
info@icamprofessionale.it - www.icamprofessionale.it

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chocolate

New formats and packaging,

formats highlighted, marked with the bag symbol.

Dark Chocolate Grand Cru

75% 24% 45%

Dark Chocolate Grand Cru

75% 24% 45%

75% 24% 47%

74% 25% 45%

71% 29% 42%

Dark Chocolate Cru Pachiza

70% 29% 40%

Dark Chocolate Vanini

72% 27% 44%

Dark Chocolate Regina

61% 38% 39%

Dark Chocolate Bittra

60% 39% 36%

Dark Chocolate Madesimo

52% 47% 35%

Dark Chocolate Modella

52% 47% 32%

Dark Chocolate Morbida

54% 43% 35%

Sugar Free Dark Chocolate

60% 39% 37%

Organic Dark Chocolate Extra Bio

70% 29% 40%

Dark Chocolate Bittra Fairtrade

60% 39% 36%

Dark Choc. Medie Drops ~ 7.500 pc/kg

45% 54% 26%

Dark Choc. Mignon Drops ~ 9.000 pc/kg 45% 54% 26%

Dark Choc. Mini Drops ~ 12.000 pc/kg

45% 54% 26%

Dark Choc. Spillo Drops ~ 20.000 pc/kg

45% 54% 26%

dark chocolate couvertures

COCOA BUTTER: average

Icam Linea Professionale couverture chocolate products are made with:

Milk Chocolate Chiara

33% 36% 37%

Milk Chocolate Prestige

32% 40% 34%

Milk Chocolate Modella

30% 40% 31%

Sugar Free Milk Chocolate

36% 41% 36%

Organic Milk Chocolate Prestige Bio 32% 40% 35%

Milk Chocolate Prestige Fairtrade

32% 40% 34%

White Chocolate Morbida

32% 43% 40%

TOTAL FAT: average

35% 40% 38%

Milk Chocolate Latte

39% 28% 46%

milk chocolate couvertures

Milk Chocolate Vanini

TOTAL FAT: average

Icam Linea Professionale couverture chocolate products are made with:

White Chocolate Edelweiss