InterSICOP exhibitor Icam has extended its professional range with a new premium product: Vanini Aurum, a white chocolate couverture with caramel.
Caramel/amber in colour, it has a creamy flavour, and is capable of both crystallisation and fluidity. It contains sugar (34%), milk powder (30%) and cocoa butter (35%), produced in-house.
In pastry making, Vanini Aurum goes well with all filling creams, small tarts, cakes and icing. In chocolate making, it is suitable for coating pralines and for icing, as well as for traditional bars, filled and sprinkled with dried fruit.