Products
Discover all the products in the new CiocoPasticceria ICAM range and sharpen up your pastry making skills. CiocoPasticceria ICAM, the perfect solution for all your tasty creations.
The whole CiocoPasticceria range is gluten free.
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70g Dark chocolate
70g bar of 60% cocoa dark chocolate
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200g dark chocolate
200g bar of 60% cocoa dark chocolate
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200g milk chocolate
200g bar of 32% cocoa extra-fine milk chocolate
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200g white chocolate
200g bar of white chocolate
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1 kg block of milk chocolate
1 kg block of 33% cocoa extra-fine milk chocolate
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1 kg block of dark chocolate
1 kg block of 50% cocoa dark chocolate
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Dark chocolate drops
250g packet of dark chocolate drops
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75g bitter cocoa
75g packet of bitter cocoa, ideal for making or decorating cakes
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250g bitter cocoa
250g bag of bitter cocoa, ideal for making or decorating cakes.
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75g sugared cocoa
75g packet of sugared cocoa, ideal for making hot chocolate or decorating cakes and desserts
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250g sugared cocoa
250g bag of sugared cocoa, ideal for making hot chocolate or decorating cakes and desserts
Tasty ideas in the kitchen.
Take a look through a host of delicious recipes, choose your favourite, and with the help of CiocoPasticceria ICAM you'll be able to offer friends and family a mouth-watering surprise.
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chilled parfait with dark chocolate
Small chilled parfait with dark chocolate warm compote and raspberry meringues
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triple chocolate dessert
Gourmets and fluffy layers of 3 chocolate mousse, on the basis of sponge cake with chocolate
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mousse with prosecco geleè
SCHOONERS OF RED BERRIES IN PROSECCO JELLY AND MILK CHOCOLATE MOUSSE
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mango passion fruit coup
Fresh mango cubes, on a bed of creamy white chocolate and passion fruit pulp
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Dark chocolate fondue
All the freshness of seasonal fruit and the deliciously intense flavour of dark chocolate
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Panna cotta with dark chocolate
A rich, sophisticated mix of red fruits served with a velvety smooth dark chocolate panna cotta
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Special soft-centre cupcake
An inviting dessert with a melt-in-the-mouth dark chocolate centre, the ideal showpiece to end a meal.
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Rice crisp
Crunchy puffed rice meets creamy dark chocolate mousse: a marriage made in heaven
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Cappuccino special
A deliciously sophisticated, intense blend of coffee cream and light milk chocolate cream
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Double chocolate cake
A classic dessert with a new twist: milk and dark chocolate plus little drops of dark chocolate
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Chocolate cupcakes
Tasty muffins decorated with chocolate cream and a mix of ribes and blueberries
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Mid-morning snack
An original "sandwich" of dry biscuits soaked in coffee and a delicate milk chocolate cream
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Filled sponge biscuits
Fun filled biscuits with a delicious dark chocolate coating
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Honey and coffee chilled dessert
Classy dessert served in a glass to show off the velvety texture of the milk chocolate and coffee cream and the crunchy biscuits covered in honey
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Home-made cookies
Traditional chocolate cookies with hazelnut meal, great for breakfast or afternoon tea
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White truffles flavoured with lime
Sophisticated truffles that combine the sweetness of white chocolate with the cool, slightly sharp flavour of lime
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Milk chocolate kisses
Traditional short hazelnut biscuits from Piedmont with a delicious milk chocolate cream filling
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Rice and fruit soup
Sophisticated dessert that combines the fresh flavour of cubed fruit with cocoa-flavoured rice in a chocolate cream
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Rochées
Delicious little chocolate balls with a tasty mix of pistachios, almonds, cereals and candied fruit on the inside
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White chocolate bavarois
Creamy white chocolate bavarois with notes of vanilla and bitter cocoa, combined with sweet forest fruits
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Chocolate profiteroles
A tasty pyramid of soft cream puffs with whipped cream, drizzled with extra-dark chocolate
Tips from the pastry chef
To add a unique, unforgettable touch to your creations, here's a brief collection of "tricks of the trade" and technical tips, straight from our pastry chef.
How to emulsify more easily
It is important to mix very well, using a blender to emulsify perfectly. ...
discover other tipsAbout us
Icam's origins date back to the mid-1940s, when the founder Silvio Agostoni took over a small laboratory for the production of sweets and desserts.
from plantation to production