In the Pachiza area in the Central Huallaga valley, found in the centre/north of Peru, Icam has selected plantations where the cocoa is particularly well-processed. The Cru Pachiza cocoa that results in superior high quality chocolate, with a taste that caresses the palate and stirs emotions through a wide range of flavours: intense and refined taste, articulated in aromas of cocoa: a light and pleasant acidity of cocoa precedes the full flavour of milk, letting a delicious fruity note emerge in the final note, accompanied by the aftertaste of coffee and vanilla, for great satisfaction in tasting. Dark colour of milk chocolate.
Operating recommendations:
In chocolatier, the excellent fluidity makes it a special product for premium quality pralines even in combination with hazelnut, walnut, pistachio, orange and coffee paste. Excellent also as a pure chocolate to enhance the taste of the intense single origin chocolate. Ideal for a sophisticated hot chocolate recipe, for special ganaches and cream fillings. Well balanced with spices, it is also perfect for tasting chocolate bars.
In pastry, for cream fillings, light but with great personality and in mignon pastries.
In ice cream making, particularly well suited thanks to the excellent persistence of its taste in the cold; special for semifreddo cold desserts and milk-based ice cream – also in combination with hazelnut and walnut; for a delicious sorbet with an intense flavour of milk chocolate.