Always in Taiwan. A Compatta...

by Umberto - Friday, March 24, 2017

Always in Taiwan. A Compatta...

Not only bean to bar. Even one of our continuous tempering machine with the capacity of the working bowl of 15Kg is leaving for another chocolate manufacturer in Taiwan ...

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Taiwan, even here bean to bar is growing with FBM ...

by Umberto - Friday, March 24, 2017

Taiwan, even here bean to bar is growing with FBM ...

In Taiwan we have since a long our machinery for b2b chocolate but now the community that uses FBM has widened ...

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The giant and the small ...

by Umberto - Thursday, March 23, 2017

The giant and the small ...

Rumbo and Pre-Grinder are ready to be closed in a crate departing for Indonesia. The small pre-grinder facilitates the production reducing the time you spend with Rumbo. The magic of chocolate goes from here ...

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A couple of Rumbo for raw chocolate ...

by Umberto - Thursday, March 23, 2017

A couple of Rumbo for raw chocolate ...

They are arriving in Rome, the capital of our splendid country, where finally bean to bar chocolate begins to be something more than a little interest to those who want to express their personality in the production of chocolate.

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It talks about us ...

by Umberto - Thursday, March 23, 2017

It talks about us ...

Also on "il Pasticciere ", important magazine of the Italian industry it talks about us. From our history to our presence in every corner of the world. From our dropping machines to one-shot going through the incomparable tempering machines and the production of bean to bar chocolate. Last but not least our two rooms dedicated to the bakery and the production of b2b chocolate.

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About Bean to bar Area ...

by Umberto - Wednesday, March 22, 2017

Here's what you can do in our courses dedicated to B2B. From the 4th of April we will do a special 3-day course devoted entirely to the production of chocolate with Colombian cocoa beans. Who wants to know more, can send an email to marketing@boscolo.it


 

And still another course in our Bean to bar Area ...

by Umberto - Tuesday, March 21, 2017

And still another course in our Bean to bar Area ...

Where you learn to make chocolate starting from cocoa beans ...

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And still "one to one" dedicated course ...

by Umberto - Tuesday, March 21, 2017

And still "one to one" dedicated course ...

With our Massimo Peruzzini to know the basics of chocolate working, ganache recipes for fillings and alternative ideas for inclusions to be included in the production of bars ...

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Course in Fbm Elite...

by Umberto - Tuesday, March 21, 2017

Course in Fbm Elite...

Last week it took place in our "EliteFbm" School, a course dedicated to the processing of chocolate with our tempering machines and Casa Luker chocolate.

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... And of course also the almond paste!

by Umberto - Tuesday, March 21, 2017

... And of course also the almond paste!

Sure, Tower Drop is the ideal solution to have a simple and continuous production of almond paste.

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