WHOLESALE CHOCOLATE SUPPLIER
Wholesale Chocolate Supplier
Carrara is the official distributor of the full range of ICAM and Agostoni chocolate in Singapore.
ICAM Chocolate is a historic Italian chocolate maker founded in 1946 in Lombardy by the Agostoni and Vanini families. It is a leading Made-in-Italy chocolate producer, known for high-quality chocolate and cocoa products for both consumers and professionals worldwide. ICAM combines traditional craftsmanship with modern technology and places strong emphasis on sustainability, ethical sourcing, and full traceability of cocoa from plantations to finished chocolate.
Today the company produces a wide range of chocolates including organic and Fairtrade lines while maintaining its identity rooted in family passion and Italian chocolate excellence.
As a wholesale chocolate supplier, Carrara carries the full range of chocolate products by ICAM and have readily available ex-stocks in Singapore for purchase.
Wholesale Chocolate Supply (Ex-stock)
Single Origin Chocolate
Pachiza Milk Chocolate
Cocoa from Pachiza in Peru’s Central Huallaga Valley, selected by ICAM, produces a refined chocolate with gentle acidity, rich milk notes, and fruity hints with coffee and vanilla in the aftertaste.
Cocoa (minimum): 39%
Sugar (maximum): 35%
Cocoa butter (average): 30%
Total fat (average): 37%
Messico Dark Chocolate
Premium Mexican cocoa from Tabasco and Chiapas, with a rich, balanced chocolate flavor, hints of fruit, tobacco, and spices. Sustainable, traceable, and lecithin-free.
Cocoa (minimum): 68%
Sugar (maximum): 32%
Cocoa butter (average): 42%
Sao Tome Dark Chocolate
Fine African cocoa from Sao Tome with subtle acidity, light astringency, strong bitterness, and notes of tobacco, finishing with a long balanced bitterness
Cocoa (minimum): 71%
Sugar (maximum): 29%
Cocoa butter (average): 42%
Dominican Dark Chocolate
Made from premium "Hispaniola" cocoa sourced from select plantations in Duarte. It has a delicate aroma with slight acidity, hints of vanilla, and fresh
fruit notes, finishing with mild astringency and a smooth melt.
Cocoa (minimum): 75%
Sugar (maximum): 24%
Cocoa butter (average): 47%