Travel in Indonesia (Chapter 6):after years of compound, also here chocolate is coming ...

by Umberto - Sunday, April 23, 2017

Travel in Indonesia (Chapter 6):after years of compound, also here chocolate is coming ...

The Yogyakarta Chocolate Museum is also a good place to emancipate the chocolate culture in Indonesia. Indeed, while being a very important cocoa producer, Indonesia's chocolate market is made practically only with compound . But, finally also here, it is also beginning to learn what is the artisan chocolate and all its history and culture.

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Another "bean to bar "in Moscow...

by Umberto - Sunday, April 23, 2017

Another "bean to bar "in Moscow...

The best thing to know is that  artisan chocolate maker exists in every corner of the world and he is winning and growing everywhere!

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Travel in Indonesia (Chapter 5): common programs to improve quality ...

by Umberto - Saturday, April 22, 2017

Travel in Indonesia (Chapter 5): common programs to improve quality ...

As previously mentioned in Indonesia, the quality of cocoa production has to be improved. And so, Thierry, owner of one of the most prestigious Indonesian chocolate companies, Sumadì, a big planter in the Java island and also Umberto with his chocolate producers contatcts in Europe and around the world, will try to create a production and commercialization of cocoa well cultivated, fermented and managed in a more professional way. As has happened in Ghana and Vietnam, our small contribution to the connection between peasants and chocolate makers is absolutely free and made with great pleasure to help the growth of all the induction of artisans linked to chocolate and cocoa.

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Still in Bali. Our Aura comes ...

by Umberto - Saturday, April 22, 2017

Still in Bali. Our Aura comes ...

Small but continuous. Table tempering machine with vibrator table and pedal for dosing the chocolate. Also in Bali they appreciate it ...

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Didactic day in Fbm.

by Umberto - Friday, April 21, 2017

Didactic day in Fbm.

Finally, Italian Professional Schools have understood how the product knowledge is important through the companies that work closely with it. Today IAL in Legnano has visited us with Class III and IV for an entire morning dedicated to the world of chocolate and Bean to bar. Thanks for the visit, guys!

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Travel in Indonesia (Chapter 4): Cocoa fermentation...

by Umberto - Friday, April 21, 2017

Travel in Indonesia (Chapter 4): Cocoa fermentation...

Unfortunately, raw material is paid little and so fermentation is sometimes carried out with little attention. Finally, however, some farmers are beginning to interact with artisan chocolate makers who pay more for beans but at the same time require more attention. Bean to Bar is also a great opportunity for Indonesian farmers who improving their professionalism can also improve their "status".

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Prima with enrobing attachment and Aura in Russia...

by Umberto - Friday, April 21, 2017

Prima with enrobing attachment and Aura in Russia...

Also in Russia it is discovering how it is different to use chocolate instead of the most common surrogate...

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Travel in Indonesia (Chapter 3): Not only Java…

by Umberto - Thursday, April 20, 2017

Travel in Indonesia (Chapter 3): Not only Java…

But even in Sumatra where there is a greater amount of cocoa that is almost totally monopolized by cocoa multinationals. Rice, coffee and cocoa are the cultures of the whole Island. Each of these cultures is absorbed by the world market leaving to farmers few resources that only guarantee to survive without any prospect of economic development.

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Sicilian tests...

by Umberto - Thursday, April 20, 2017

Sicilian tests...

In addition to the classic biscuits, this time they also asked us for new creations with Tower Drop, experiments and customizations. How we like it!

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Travel in Indonesia (Chapter 2): Forastero and some Trinitario.

by Umberto - Wednesday, April 19, 2017

Travel in Indonesia (Chapter 2): Forastero and some Trinitario.

The main production obtained from Indonesian plantations regards Forastero cacao. Although close in the Eastern part of the Island of Java there are some crops of native Trinitario from Central America. The Indonesian Forastero is strong and grows without a great deal of attention on the part of "farmers" who do not have a large profit from the sale of their harvest.

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