ICAM Professional Cocoa 22/24 Dark is a high-quality Italian cocoa powder developed for professional chocolatiers, pastry chefs, bakers and gelato makers.

Characterised by intensive alkalisation, this cocoa powder achieves a pH of approximately 8.0 and a distinctive, exceptionally dark reddish-brown colour.

With a cocoa butter content of 22–24%, it offers the richness of a higher-fat cocoa powder while delivering an intense, pure cocoa flavour.

Its pronounced chocolate character makes it particularly effective in recipes where a rich cocoa taste and striking dark colour are essential to the finished creation.

Perfectly suited to a wide range of professional applications, Cocoa 22/24 Dark can be used in hot chocolate, spreadable creams, chocolate truffles, pastry bases, biscuits, glazes, mousses, gelato and sorbets.

Its formulation contains no added vanilla, allowing pastry chefs and gelato makers to control the balance of flavours within their recipes while maintaining the pure character of cocoa.

Produced in Italy by ICAM S.p.A., this versatile cocoa powder combines the manufacturer's technical expertise with the quality, flavour and performance expected in professional chocolate and pastry preparation.

• Professional Italian Cocoa Powder: Developed for demanding applications in chocolaterie, pastry and gelato production.
• 22–24% Cocoa Butter: A higher-fat cocoa powder delivering rich cocoa character and depth of flavour.
• Heavily Alkalised: Processed to a pH of approximately 8.0 for a distinctive cocoa profile and dark colour.
• Exceptionally Dark Colour: Very dark reddish-brown cocoa powder for visually striking chocolate creations.
• Intense Pure Cocoa Flavour: A pronounced cocoa taste suitable for recipes requiring strong chocolate character.
• No Added Vanilla: Allows flexibility when balancing flavour profiles in pastry, gelato and frozen desserts.
• Versatile Applications: Suitable for hot chocolate, truffles, creams, glazes, cakes, biscuits, mousses, gelato and sorbets.
• Gluten-Free: Identified by the manufacturer as gluten-free.
• Kosher-Certified: Listed under the manufacturer's Kosher-certified product range.
• Made in Italy: Manufactured by ICAM S.p.A., a historic Italian chocolate producer.

Alkalised cocoa powder undergoes a controlled treatment that adjusts its natural acidity and influences its colour and flavour.

ICAM Professional Cocoa 22/24 Dark is heavily alkalised to approximately pH 8.0, producing an exceptionally dark reddish-brown appearance.

This distinctive colour makes it an excellent choice for dark chocolate desserts, richly coloured pastry bases and elegant cocoa decorations.

The powder's 22–24% cocoa butter content distinguishes it from lower-fat cocoa powders, offering a rich cocoa composition suited to professional culinary applications.

Its intensely cocoa-forward character makes it especially suitable for recipes in which chocolate is intended to be the dominant flavour.

The absence of added vanilla also allows chefs to introduce their own aromatic ingredients without competing with a pre-existing vanilla flavour.

Together, these characteristics make Cocoa 22/24 Dark a versatile ingredient for developing desserts with a distinctive colour, intense chocolate character and carefully balanced flavour.

Appearance: Very dark reddish-brown cocoa powder with a rich, deeply coloured appearance.

Aroma: Pronounced pure cocoa character.

Flavour: Intense cocoa flavour, ideal for preparations requiring a strong chocolate presence.

Texture: Fine cocoa powder suitable for incorporation into pastry, confectionery and frozen-dessert preparations.

Overall Character: Deeply coloured, intensely flavoured and highly versatile, designed to provide pronounced cocoa character across professional culinary applications.

Product: Heavily alkalised cocoa powder.

Cocoa Butter Content: 22–24%.

Alkalisation: pH approximately 8.0.

Vanilla: No added vanilla.

Gluten-Free: Yes.

Certification: Kosher.

Chocolaterie

ICAM Professional Cocoa 22/24 Dark is ideal for creating classic hot chocolate, spreadable chocolate creams and fine chocolate truffles.

Its intense pure cocoa flavour adds depth to chocolate-based preparations, while its exceptionally dark colour creates an attractive visual contrast in finished confectionery.

Pastry & Baking

This cocoa powder is particularly suitable for adding cocoa flavour to pastry bases, glazes, biscuits and creams.

Its deep reddish-brown colour makes it an excellent choice for chocolate sponge cakes, biscuit bases and other cocoa-rich pastry preparations.

It can also be incorporated into creams and mousses, bringing pronounced chocolate flavour and richness to layered desserts.

Gelato & Frozen Desserts

ICAM Professional Cocoa 22/24 Dark is suitable for preparing chocolate gelato, sorbets and other frozen desserts.

Because the formulation contains no added vanilla, gelato makers can adjust accompanying ingredients and flavourings according to their recipes while keeping the cocoa flavour at the forefront.

Its strong cocoa character and dark colour help create frozen desserts with a distinctive chocolate identity.

ICAM Professional Cocoa 22/24 Dark is a versatile ingredient for chefs, bakers, chocolatiers and home baking enthusiasts who appreciate a rich, intensely flavoured cocoa powder.

• Italian Hot Chocolate: Create richly flavoured hot chocolate using milk, cocoa powder and the sweetening ingredients specified in your preferred recipe.
• Chocolate Truffles: Use to coat fine chocolate truffles for an elegant dark cocoa finish.
• Chocolate Cakes: Incorporate into cocoa-rich sponge cakes, chocolate layer cakes and moist chocolate desserts.
• Pastry Creams: Add depth of cocoa flavour to chocolate pastry cream, fillings and mousses.
• Chocolate Glazes: Create rich, dark cocoa glazes for cakes and plated desserts.
• Italian Gelato: Develop chocolate gelato with a pronounced cocoa flavour.
• Chocolate Sorbet: Use in dairy-free chocolate sorbet recipes where cocoa intensity is the main attraction.
• Biscuits & Cookies: Bring deep chocolate colour and flavour to cookies, sable biscuits and pastry bases.
• Tiramisu & Desserts: Dust over tiramisu and other finished desserts for a distinctive dark cocoa presentation.
• Chocolate Spreads: Incorporate into carefully balanced chocolate and nut-based spreadable creams.

For the best results, follow a recipe appropriate to alkalised cocoa powder and adjust the amount used according to the desired chocolate intensity and finished texture.

Store in a cool, dry environment away from moisture, direct sunlight, excessive heat and strong odours.

Keep the package securely sealed after opening to minimise exposure to humidity and preserve the cocoa powder's flavour and aroma.

Use clean, dry utensils when measuring the powder and avoid exposing it to steam or condensation.

For professional kitchens and production facilities, maintain suitable dry-storage conditions and follow the storage instructions printed on the supplied packaging.

• Brand: ICAM Professional
• Manufacturer: ICAM S.p.A.
• Country of Manufacture: Italy
• Official Product Name: Cocoa 22/24 Dark
• Italian Name: Cacao Scuro 22/24
• Product Classification: Cocoa Powder
• Processing: Heavily Alkalised
• Cocoa Butter Content: 22–24%
• pH: Approximately 8.0
• Colour: Very Dark Reddish-Brown
• Flavour: Intense Pure Cocoa
• Vanilla: No Added Vanilla
• Format 1: 1kg Bag
• Product Code: 4240 (1kg)
• Manufacturer's Carton: 10 × 1kg
• Format 2: 5kg Bag
• Product Code: 6866 (5kg)
• Manufacturer's Carton: 4 × 5kg
• Gluten-Free: Yes
• Certification: Kosher
• Professional Applications: Chocolaterie, Pastry, Baking, Gelato & Frozen Desserts

ICAM is a historic Italian chocolate company established in 1946, with decades of expertise in cocoa processing and chocolate production.

Building on this heritage, ICAM developed a dedicated professional range for chocolatiers, pastry chefs and gelato makers, offering carefully formulated ingredients designed to deliver reliable performance and exceptional flavour.

The ICAM Professional collection encompasses a wide selection of chocolates, cocoa powders, creams, coatings and specialised ingredients created for the needs of professional kitchens and confectionery production.

Its products combine technical expertise, careful ingredient selection and a deep understanding of chocolate craftsmanship, supporting creativity across pastry, chocolaterie and gelato applications.

Today, ICAM Professional continues to celebrate the quality and innovation of Italian chocolate-making, providing ingredients that allow professionals to develop distinctive creations with confidence.