Rumbo and Kleego on television in Slovenia ...

by Umberto - Tuesday, May 03, 2016

Rumbo and Kleego on television in Slovenia ...

Thanks to a local chocolate maker that has chosen Fbm for his bean to bar production!

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Rumbo in Austria!

by Umberto - Tuesday, May 03, 2016

Rumbo in Austria!

Always bigger the world of chocolate crafters! Even in Austria there is a new chocolate maker now that has started to make from cocoa bean to chocolate bar with Rumbo!

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Compatta in South Africa for the authors of "Easy living food" ...

by Umberto - Monday, May 02, 2016

Compatta in South Africa for the authors of "Easy living food" ...

South Africa: the authors of the book "Easy livining food", dedicated to alternative and healthy food well followed by the vegan and vegetarian communities, have chosen our tempering machine Compatta for their new production with chocolate! The beauty of our job is to meet often some special people ...

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Fbm sponsors the Italian Junior Championship Pastry!

by Umberto - Sunday, May 01, 2016

Fbm sponsors the Italian Junior Championship Pastry!

Again Fbm stands alongside the Italian world of pastry. This time we  accompanies them in the Junior Championship, which takes place from May 5 in Pescara!

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Chocolate coating line...

by Umberto - Sunday, May 01, 2016

Here's the video of the few testing days ago with snacks of coconut coated with chocolate.


 

The recipe of the month: the Mokaccina 's cake of Ernst Knam...

by Umberto - Saturday, April 30, 2016

The recipe of the month: the Mokaccina 's cake of Ernst Knam...

As usual, also this month we close with a recipe proposed by our school.

ingredients:
300 g chocolate pastry, 150 g custard
For the pastry
200 g butter, 200 g sugar, 75 g whole eggs, 3 g salt, 1 vanilla pod, 8 g baking powder, 370 g weak flour, 30 g cocoa powder
For the custard
1 l fresh whole milk, 2 vanilla beans, 240 g egg yolks, 170 g sugar, 60 g of corn starch, 20 g of rice flour,
For the dark chocolate ganache
150 ml fresh cream, 300 g dark chocolate 60%
For the chocolate cream and coffee
250 g custard, 250 g dark chocolate ganache, 30 g instant coffee
For the white chocolate ganache
100 ml fresh cream, 200 g white chocolate,
For decoration
50 g dark chocolate ganache

 

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Coconut bars covered with the black chocolate ...

by Umberto - Saturday, April 30, 2016

Coconut bars covered with the black chocolate ...

Here is the English's coconut bars covered with chocolate.

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Also from Korea and France in our Bean to Bar Area!

by Umberto - Friday, April 29, 2016

Also from Korea and France in our Bean to Bar Area!

Here are other pictures of people arrived this week in our Bean to bar Area where they have made chocolate from the cocoa beans!

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From Ecuador to Bean to Bar Area!

by Umberto - Friday, April 29, 2016

From Ecuador to Bean to Bar Area!

Here we are with a customer of Ecuador visiting our Bean to Bar Area. Select cocoa beans, toast them, break them and clean dividing the grain from the shells. Do cocoa liquor, add butter and sugar. Make, temper and wrap chocolate bars. This is the experience in our Bean to bar Area.

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We will be at Bakery China in Shanghai too!

by Umberto - Thursday, April 28, 2016

We will be at Bakery China in Shanghai too!

Since 11 to 14 of May, we will be present with our booth at Bakery China 2016, the most important Asian event dedicated to technology for the "food and sweet".

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