Chocolate with black garlic

by Umberto - Monday, September 29, 2014

Chocolate with black garlic

The garlic and chocolate do not seem to be complementary, but, believe you will find that the garlic does not seem to be the "usual" ...

Obviously, a recipe so original could be made only by Ernst Knam.


Outer part:
Dark chocolate.
Inner part:
340 g cream
90 g invert sugar
40 g glucose
100 g sorbitol
2 g salt
620 g dark chocolate
140 g butter, anhydrous
5 texts black garlic
Combine the sugar, cream and salt and bring to a boil.
Melt the chocolate and butter at 45 ° pour the cream over.
Fill the mold 1 \ 3 with the ganache.
At the center of the chocolate put a fillet of black garlic bulb and close with dark ganache.
Crystallize 1 night at 5 ° then close with dark chocolate and unmold the chocolate.

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Seattle: chocolate goes on. Fbm too!

by Umberto - Saturday, September 27, 2014

The North West Chocolate Festival of Seattle which will be held next week is a meeting point for the most important chocolate crafters.

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A coating line of 15 meters ...

by Umberto - Friday, September 26, 2014

A coating line of 15 meters ...

Here are some pictures of the start up done this week near Salerno: Mtr 60 and Climatico with a lot of customizations to cover products with different features and to give the best confort to the workers.

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Talking about.... Royals...

by Umberto - Friday, September 26, 2014

Talking about.... Royals...

Something about King (not only of chocolate!) and Queens... here is Princess Astrid, sister of King Albert of Belgium, who tastes chocolate made by Jonas, our dear customer.
 

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Knam ... back in November with Christmas course!

by Umberto - Thursday, September 25, 2014

Knam ... back in November with Christmas course!

Following the success "sold out" of last June with the course for "Summer chocolates", we are pleased to confirm a new date dedicated to Christmas by the King of Chocolate in our School EliteFbm!

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Pasticceria Internazionale: not only Knam and Proxima...

by Umberto - Thursday, September 25, 2014

Pasticceria Internazionale: not only Knam and Proxima...

In the September publication of Pasticceria Internazionale, in addition to the cover, all dedicated to Fbm with Proxima and the 'King of Chocolate"from Real Time Channel, Ernst Knam, there is also a nice interview with another teacher that started this year to work in our School: Stefan Krueger.

This shows that not only we had seen well  many years ago, starting the cooperation with our historic partner Knam, but that we can still keep this our talent ...

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A real "from beans" Italian chocolate!

by Umberto - Wednesday, September 24, 2014

A real "from beans" Italian chocolate!

About Kleego, cocoa beans and chocolate "from beans to bars", here's one of the few true "from beans to bars" italian one: C-amaro.

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Kleego 100 +!

by Umberto - Tuesday, September 23, 2014

Here is the first test of less than 4 hours made in Fbm with a mixture of cocoa and xylitol granular sugar!


 

A new chocolate in California for Fbm!

by Umberto - Monday, September 22, 2014

A new chocolate in California for Fbm!

A new "from bean" chocolate maker has chosen our technology.

It is a new producer of Willits, north of San Francisco.

After analyzing all the possible solutions for the production, the choice is Fbm.

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Also this course of Cookery Lab has gone!

by Umberto - Sunday, September 21, 2014

Also this course of Cookery Lab has gone!

With a beautiful final party we have closed also this course of 80 hours in our Confectionery and Chocolate's School. In November we ll have the next one but it is just  "sold out"!

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