ICAM Fit & Pro Milk Chocolate 46% 4kg

Fit & Pro Milk Chocolate

ICAM Fit and Pro Milk Chocolate 46% is a premium milk couverture created for modern pastry kitchens where flavour and nutritional balance matter. Enriched with 24% whey protein and made with no added sugar, it is sweetened with maltitol rather than sucrose, offering a creamy, rounded milk chocolate taste with a more measured sweetness. The cocoa profile is clear and pronounced, while the milk notes remain smooth and familiar.

This high protein milk chocolate couverture is designed for professional performance. It melts evenly, tempers well and delivers a glossy finish with good snap, making it suitable for moulding, enrobing and fine decoration. For chocolatiers and pastry chefs developing products for active, sporty or health conscious customers, it provides a source of protein without compromising on flavour or texture. From protein enriched chocolate bars to refined plated desserts, ICAM Fit and Pro Milk Chocolate 46% brings both structure and consistency to specialist applications.

Key Features:

• Milk chocolate couverture with 46% cocoa content.
• Enriched with 24% whey protein.
• No added sugar.
• Sweetened with maltitol.
• Source of protein.
• Developed for professional pastry and chocolate work.

Recipe Inspiration:

• High Protein Chocolate Bars: Temper and mould into slim bars, layering with roasted nuts or seeds for a balanced snack style product aimed at fitness focused customers.
• Protein Chocolate Bonbons: Create filled chocolates using nut butter, espresso or berry centres for a refined treat with added protein appeal.
• Chocolate and Greek Yoghurt Mousse: Blend melted chocolate with thick Greek yoghurt for a lighter style dessert that still delivers depth of cocoa flavour.
• Milk Chocolate Coated Energy Bites: Enrobe oat and nut based energy balls in tempered chocolate for a polished finish suitable for retail or café counters.

What does sweetened with maltitol mean?

Maltitol is a sugar alcohol commonly used in reduced sugar confectionery. It provides sweetness similar to sugar but with fewer calories per gram, making it suitable for recipes developed without added sucrose.

Is high protein chocolate suitable for professional pastry work?

Yes, high protein chocolate couverture can be used in many of the same ways as standard couverture, including tempering and moulding. Its formulation is designed to maintain workable fluidity and structure while offering added protein content.

Who is this type of chocolate designed for?

This style of milk chocolate is often chosen by brands and chefs creating products for active or health conscious consumers who are looking for a source of protein in indulgent formats such as bars, bonbons and desserts.

Ingredients:

Whey MILK protein (24,5%), Cocoa butter, MILK powder, Sweetener: Maltitol, Cocoa mass, Emulsifier: Sunflower lecithin, Natural flavour (vanilla).

Allergens are highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.