Madrid gone. Ready for Amsterdam.

by Umberto - Wednesday, February 22, 2017

Madrid gone. Ready for Amsterdam.

Concluded the Intersicop of Madrid, we are ready for Chocoa Amsterdam. After an event dedicated to all the pastry, we are ready for another event dedicated exclusively to chocolate.

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Happy faces even in Catalonia ...

by Umberto - Tuesday, February 21, 2017

Happy faces even in Catalonia ...

Here we are with Olivier Fernandez, the director of the Gremio of Barcelona where they work the bean to bar with Fbm.

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Happy faces also in La Rioja ...

by Umberto - Tuesday, February 21, 2017

Happy faces also in La Rioja ...

In the smalleest Spanish region where these our friends use Prima...

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Other happy faces. From Andalusia...

by Umberto - Tuesday, February 21, 2017

Other happy faces. From Andalusia...

Andalusia makes little quantity of chocolate but who produces it keeps a high level to be able to bring their products throughout the Iberian peninsula. This is the case, just with Proxima and now, more, Proxima...

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Eataly Torino. The Fbm bean to bar factory.

by Umberto - Monday, February 20, 2017

Eataly Torino. The Fbm bean to bar factory.

An unusual Sunday at Eataly in Turin where it was staged with Tociok, one of the first b2b of Italy,  the entire Fbm bean to bar line with also one old historical tempering machine still functioning.

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Happy faces in Madrid!

by Umberto - Sunday, February 19, 2017

Happy faces in Madrid!

Jose, owner of a "Pasteleria" among the most beautiful of Valencia. For 10 years he is working the chocolate with Unica and, now, also with Compatta.

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Intersicop 2017. It 'started.

by Umberto - Sunday, February 19, 2017

Intersicop 2017. It 'started.

The first time in 1997. After twenty years, again,  we are here, in Madrid for Intersicop. It has Spain. And it has changed the market where those who led it twenty years ago, now it has disappeared. Also Fbm has changed and improved but it is again and always here. The only italian brand directly for chocolate in Madrid. Introduced and prepared for this fantastic land. Vamos Espana. Vamos Fbm!

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Cocama in Peru. A delicious chocolate that is growing in the world ...

by Umberto - Saturday, February 18, 2017

Cocama in Peru. A delicious chocolate that is growing in the world ...

Sebastian, a young Peruvian chocolatier, manager of Cocama, one of the most important chocolates in the "Bean to Bar" new movement in the South of America. Experiments and verification of each step of the chocolate production. From the cocoa beans, fermentation, and then Fbm technology. Not so bad the shine of Cocama chocolate... ...

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And on Monday comes the chocolate class of Krueger!

by Umberto - Saturday, February 18, 2017

And on Monday comes the chocolate class of Krueger!

Sold out also this one!For chocolate, for our school and for the great Stefan style. He is able to make simple all processes with chocolate.

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Legnano, another one with Fbm!

by Umberto - Friday, February 17, 2017

Legnano, another one with Fbm!

Always in Legnano, where also this pastry shop cover with Prima, our continue tempering machine of  10 pounds.

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