Historical chocolate for coating in the Icam Professional Line range of products: very balanced, with intense aroma of cocoa, smooth and persistent taste, clean, never aggressive. Excellent fluidity. Operating recommendations: In chocolatier, suggested for chocolates (even moulded ones) that aim to highlight the filling; ideal for cherry liqueur chocolates, walnuts, winter cherries and the complete Italian tradition. In pastry, excellent in all chocolate mignons (flames, violin, logs, biscuits, beaten shortbreads etc.) Especially good for new versions of traditional cakes. In ice cream making, recommended in semifreddo cold desserts, also suitable for variations of plain milk flavour ice cream.