White chocolate of superior taste and technical characteristics: its flavour, its creaminess, its high point of fluidity, its ease of crystallisation, the bright ivory colour, its reduced sugar content make it an ingredient of great finesse, appreciated even by the most demanding customers. The use of cocoa butter of own production – top quality – gives all Icam chocolates a clean aromatic profile, that in this recipe enhances and brings out the intense fragrance of milk and vanilla. Operating recommendations: In chocolatier, great in all fillings, excellent for making the coating of pralines and icing; stupendous for making traditional, filled and exposed bars with grains of dried fruit (pistachio, almonds and hazelnuts) or desiccated fruit in a combination of tastes and colours. In pastry, melts at 35° – 38 ° it combines with all filling creams for pastries, small tarts, cakes and icing of logs, flames and tarts for cutting. In ice cream making, great for ice cream for a taste with character, in semifreddo cold desserts and for the chips effect.