Tower Drop's job...

by Umberto - Sunday, May 29, 2016


 

Another Bean to Bar in Vietnam!

by Umberto - Sunday, May 29, 2016

Another Bean to Bar in Vietnam!

Vietnam. At the end, also some people of one of the ideal places for the best Trinitario trees, are understanding how good is the chocolate and how it is simple to make through serious and not so expensive machines of Fbm. And so, here's another one that chose Unica and Fbm for its own production.

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Another Bean to Bar in Montreal ...

by Umberto - Saturday, May 28, 2016

Another Bean to Bar in Montreal ...

Yeah ... A new chocolate maker created in the traditional way from cocoa beans which chose Fbm for the chocolate creation!

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The chocolate in the Las Vegas Strip is still growing with Fbm ...

by Umberto - Friday, May 27, 2016

The chocolate in the Las Vegas Strip is still growing with Fbm ...

Already present in some of the most important Hotel-Casino of Las Vegas ... the love for Fbm continues by the chocolate producers of the Strip. Hexx with our machines is showing that the Bean To Bar is increasingly a need to continue to offer something of special and out of the usual. This is Las Vegas and this is also Fbm!

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We like it. Something special thanks to chocolate.

by Umberto - Wednesday, May 25, 2016

We like it. Something special thanks to chocolate.

A Palm Beach, Florida, this month opened a special shop dedicated to chocolate and operated by Valerie Herskowitz with a group of kids with autism. Valerie has seen that chocolate processing offers good humor and positivity to her guys and the results of their production are so surprising that it was impossible to not open this workshop. Congratulations and thank you for choosing our machines for your great production!

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About news, here's Quadro 10.

by Umberto - Tuesday, May 24, 2016

About news, here's Quadro 10.

Our clever static batch tempering machine.

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Made in New York. USA.

by Umberto - Monday, May 23, 2016

Made in New York. USA.

With some Auras by Fbm!

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In Las Vegas, looking forward to tomorrow ...

by Umberto - Sunday, May 22, 2016

In Las Vegas, looking forward to tomorrow ...

We just finished the preparation for the "sold out" class dedicated to Ben-to-bar with Jean-Marie Auboine and Fbm here in Las Vegas. This year, also Clima 50 give the help in the production of bars with the participants.

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Here are the winners of the lottery made by Labello Italia!

by Umberto - Sunday, May 22, 2016

Here are the winners of the lottery made by Labello Italia!

Yesterday, we have close a course  with the Pastry-Chef Stefan Krueger and the winners of the lottery "Snap and Win with Lib Butter" proposed by Labello Italy.

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Modica, the city of chocolate: Dolceria Bonaiuto (Last Chapter)

by Umberto - Saturday, May 21, 2016

Modica, the city of chocolate: Dolceria Bonaiuto (Last Chapter)

From 1880 to 6 generations. During the month of August the Bonaiuto's shop gets to reach the 50,000 visits in the few square meters of space. The quest for novelty remaining tied to the story. Here also it is working with Fbm. They experience incredible recipes like old Francesco Redi which literally "smelled" the chocolate through the continuous and constant proximity of jasmine. Flavor that invades the palate but the ingredient jasmine there in your mouth! This is for those who still believe that the Modica chocolate is not chocolate. Here, knowledge of the process and creation of the chocolate is deeply rooted; with these four producers can be appreciated, although each has its differences and characteristics. I recommend to everyone a few days in this beautiful and hospitable city to try to better understand what is behind this unique and handmade product.

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