Guadalajara, Jalisco, Mexico: another school with Fbm ..

by Umberto - Saturday, October 01, 2016

Guadalajara, Jalisco, Mexico: another school with Fbm ..

From Wellington in New Zealand to Las Vegas and Portland. From Dubai to London passing from Barcelona and other far corners of the world as well as many Italian venues such as Potenza, Rimini or Pistoia, Fbm is alongside the pastry and chocolate Schools and it is chosen more and more often by teachers anywhere in the world. Also in Guadalajara, Mexico, where another one  was born some months ago and now is really operative!

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Fbm on TV!

by Umberto - Saturday, October 01, 2016

Fbm on TV!

We have already participated in various broadcasts, television series, documentaries about chocolate but to be official supplier of tempering machine for one of the most followed broadcast as "Bake Off", has never been. Last night we went in the early evening ...

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Chocolate tart, ginger, cocoa nibs and Maldon' salt.

by Umberto - Friday, September 30, 2016

Chocolate tart, ginger, cocoa nibs and Maldon' salt.

So that tonight we also may be on Bake Off at 9 pm on the Real Time Channel with our tempering machines, here is the recipe of this month designed by Ernst Knam, judge of the talent show!

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Between Barcelona and Las Vegas we will be also in Stockholm at the Choklad Festivalen!

by Umberto - Thursday, September 29, 2016

Between Barcelona and Las Vegas we will be also in Stockholm at the Choklad Festivalen!

Next week will be very busy because after ExpoNadal of Barcelona that begins next Monday and the Ibie2016 in Las Vegas that starts Saturday, October, the 8th, we will be present from next Thursday also in Stockholm, Sweden, with our tempering machines at the Choklad Festivalen where this year, for the first time in Sweden, there willbe also be a dedicated  area for the bean to bar chocolate!

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Bean to bar Area: Indonesia for "from tree to bar" ...

by Umberto - Thursday, September 29, 2016

Bean to bar Area: Indonesia for "from tree to bar" ...

This week we make chocolate in our Bean to bar Area with a French chocolate manufacturer who moved to Indonesia and follows all the handicraft production chain, starting from harvesting cocoa fermentation to modeling and crystallization of chocolate.

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And so the "bean to bar" becomes "bean To Ciok" ...

by Umberto - Wednesday, September 28, 2016

And so the "bean to bar" becomes "bean To Ciok" ...

In Turin with Fbm, the bean to bar become "bean (which is short for Torino ...) Ciok (the abbreviation of chocolate ...)...

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Bean to bar Area in Legnano: from Turin for chocolate made by 2 ingredients ...

by Umberto - Wednesday, September 28, 2016

Bean to bar Area in Legnano: from Turin for chocolate made by 2 ingredients ...

Finally also in Italy it starts growing awareness of handmade chocolate produced from cocoa beans. And so Davide Appendino and Maurizio Dell'Agnese decided to attend our School and then to start this fantastic project in their laboratory in Turin!

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Australia, Adelaide: not only bean to bar ...

by Umberto - Tuesday, September 27, 2016

Australia, Adelaide: not only bean to bar ...

In Australia, they make not only artisan chocolate from cocoa beans but also with the commercial chocolate. That's what this chocolatier of  Adelaide makes also thanks to Proxima and the enrobing belt!

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Australia: again bean to bar chocolate with Fbm!

by Umberto - Tuesday, September 27, 2016

Australia: again bean to bar chocolate with Fbm!

The Fbm technology is perfect for those who want to make their own chocolate starting from the cocoa bean. Here's another Australian crafter who rely on us for his artisan chocolate!

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From Brittany: back in Fbm!

by Umberto - Monday, September 26, 2016

From Brittany: back in Fbm!

After the first tempering machine with the coating belt purchased a few years ago, here we have again this chocolate maker of Bruz, France, that has chosen to visit us and pick up a new  Proxima with another enrobing belt!

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