And it's all ready for the Bean to Bar Course in Las Vegas.

by Umberto - Wednesday, May 24, 2017

And it's all ready for the Bean to Bar Course in Las Vegas.

From next Monday a new course will start at the JMA Chocolate School in Las Vegas. Seen the important interest we had, soon, we will program a new course to satisfy the interest that our course has found. Stay tuned!

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Pastry course continues...

by Umberto - Wednesday, May 24, 2017

Pastry course continues...

Also the second week of the pastry course has begun. Today and tomorrow will be dedicated to chocolate.

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Trip in South Africa (Chapter IV):Tempering artisan chocolate is not easy.

by Umberto - Tuesday, May 23, 2017

Trip in South Africa (Chapter IV):Tempering artisan chocolate is not easy.

Density,homogeneity and dosage are much more complicated to manage when you are working with a "bean to bar" chocolate. But our experience, our chocolate craftsmen customers who are now a few hundred around the world can confirm that our tempering machines with the b2b upgrade are the best guarantee of reliability and productivity.

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Again Proxima in Dubai.

by Umberto - Tuesday, May 23, 2017

Again Proxima in Dubai.

Proxima, our 25Kg- tempering enrobing machine, comes to another chocolate shop under Burj Khalifa.

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Mounting Sfera...

by Umberto - Tuesday, May 23, 2017

Mounting Sfera...

Almost finished the set up of Sfera in a chocolate shop in Lugano. Personalization with Sfera is always at the service of any architectural fantasy...

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Bean to Bar Area. A new producer in Sweden....

by Umberto - Monday, May 22, 2017

Bean to Bar Area. A new producer in Sweden....

.. who chooses Fbm for their "from bean to bar" chocolate.

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Trip in South Africa (Chapter III): From Panama Cocoa Beans...

by Umberto - Monday, May 22, 2017

Trip in South Africa (Chapter III): From Panama Cocoa Beans...

The production of Cocoa Fair in Cape Town has a unique origin. Panama and a community of farmers who produce almost exclusively cocoa beans for this South African chocolate transformer.

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Still Switzerland. Still Proxima.

by Umberto - Monday, May 22, 2017

Still Switzerland. Still Proxima.

Thank you Switzerland! It seems that in a land where the love for chocolate is bigger, even the love for our tempering enrobing Proxima is big.

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Switzerland. Proxima and Compatta to coat.

by Umberto - Sunday, May 21, 2017

Switzerland. Proxima and Compatta to coat.

In Lausanne, both are set up with their professional coating belt equipped with motor with regoulation of speed, air motor to blow to the top of the product, indipendent detailer engine and chocolate flow regulator with also the possibility to set the hit for the drop down the chocolate from sides of the product.

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Trip in South Africa (Chapter II): a Bean to bar in Cape Town.

by Umberto - Saturday, May 20, 2017

Trip in South Africa (Chapter II): a Bean to bar in Cape Town.

Here we are in the factory of one of South Africa's first "bean to bar" chocolate makers. Cocoa Fair was born from a Danish, Italian and South African synergy. Today it remains predominantly South African. Present in much of South Africa, it is studying the way to begin crossing the borders of the African continent.

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