White caramel chocolate, made on the basis of a premium recipe for taste and technical characteristics: the taste, the creaminess, the high fluidity point, the precise crystallization capacity, the amber colour, the reduced sugar content make it an ingredient of great finesse, appreciated even by the most demanding customers.
The use of own-produced cocoa butter – of superior quality – gives all ICAM chocolates a clean aromatic profile, which in this recipe enhances and brings out the intense aroma of caramel and milk.
Intense taste of caramel and cream, without covering the hint of milk. Evident sweet and pleasant note, combined with a hint of salty, for a result of great character and delicacy.
Amber toffee colour.
Sugar Max: 34%
Cocoa Butter: 35%
Total Fats: 43%
Powdered Milk: 30%
Use: Enrobing, Hot Chocolate, Creams & Mousses, Ice Creams, Chocolate Shells, Ganache, Fillings, One Shot, Glazes, Decorations, Chocolate Chips
*6.7% saving per kg compared to Callebaut equivalent CHK-R30GOLD-E4-U70