ICAM For more than three generations, Icam Cioccolato has been a spokesman for Italian excellence in the art of chocolate making. In 2021, on the occasion of its 75th anniversary, the company launched a renewed Corporate Identity summarized in the pay-off “Chocolate by Nature,” which delineates its deep commitment on four fronts: supply chain, people, environment, and innovation. Quality is at the base of the entire Icam’s production process, starting from a careful selection of plantations, passing through the construction of a collection center where the first processing can be carried out in the country of origin, ending with the transformation into chocolate in the factory. A crucial point in the company’s mission is the collaboration with the growers, who are offered constant training that guarantees an improvement in the harvests and consequently in the chocolate. Icam is also working to reduce the impact on the environment through various solutions, including investments to improve energy efficiency, water, and waste management. Masterpieces of chocolate The production facility is equipped with the latest Industry 4.0 technologies and an advanced R&D laboratory to satisfy high-quality standards in products, certifications, and every single aspect of Icam. Icam Professional and Agostoni brand are the two professional brands created to meet the needs of chocolatiers, pastry chefs, and gelato makers. The latest additions of their catalogue include the Chocolate Nuances range for Icam Professional and two new Chocolate Couverture for Agostoni Monorigine. Chocolate Nuances, chocolate chunks for baking made with white or milk chocolate, are a unique product in terms of shape, texture, and taste: the 100% natural recipes are designed to withstand baking at high temperatures. But with the addition of about 6% of cocoa butter, the cubes turn into a true chocolate couverture for use in pastry, chocolate, and gelato making. They are available in five flavours: raspberry, pistachio, passion fruit, blueberry, and milk and coffee. Cuba Dark Chocolate 66% features a rich showcase of Cuban flavours: wood, hints of dried fruit, and spices, accompanied by a slight acidity and delicate cocoa notes. Madagascar Milk Chocolate 40% has pleasant notes of yellow fruit and hazelnut on the finish for a smooth, palatable taste. Both are recommended for applications such as enrobing, cup chocolate, creams, and foams. 70
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