Between nature and science fiction. Here is the month's recipe: Vespro by Antica Dolceria Bonaiuto.

by Umberto - Thursday, June 30, 2016

Retrieve an ancient recipe created by Francesco Redi. Test and industrialize it is something special. Here the ingredients are cocoa mass, sugar and prolonged cohabitation with a multitude of jasmine waiting to blossom. The name is Vespro and it is made by the legendary Antica Dolceria Bonaiuto of Modica.


 

Also in Las Vegas, the bean to the bar chocolate is growing with Fbm ...

by Umberto - Wednesday, June 29, 2016

Also in Las Vegas, the bean to the bar chocolate is growing with Fbm ...

After the first Unica sent some years ago, now, we are sending other 2 for this chocolate crafter in Nevada for bean to bar chocolate with 2 ingredients...

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Hawecker, the Mof that always relies on Fbm!

by Umberto - Wednesday, June 29, 2016

Hawecker, the Mof that always relies on Fbm!

One of the greatest chocolatiers in the world, Hawecker, the only Mof of 2011 that from his lab in the South of France is always invited to the most prestigious Schools of chocolate in the world, which has always worked in his shop with Fbm, continues to grow even more and only with us! Thanks and good jod, Frederic!

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Other chocolate in Bean to Bar Area!

by Umberto - Tuesday, June 28, 2016

Other chocolate in Bean to Bar Area!

Also today we makes chocolate from Ghana and Colombia beans in our B2B Area of Legnano!

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The "white" big one...

by Umberto - Tuesday, June 28, 2016

The "white" big one...

Test before leaving for our machines ... Here we have our "big" Mtr 60 with white chocolate. The calibration of the tempering process has to be perfect! Arrival times at temperature, calibrations of hot circuit, calibration of  degrees for tempering tower, productivity with maximum and minimum quantity of chocolate.

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In Florence; PreGrinder to speed up production of bean to bar chocolate!

by Umberto - Monday, June 27, 2016

In Florence; PreGrinder to speed up production of bean to bar chocolate!

In Florence, in addition to Rumbo, Kleego and Unica, they speed up the production of bean to bar chocolate also with PreGrinder!

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Another Pastry's class has gone...

by Umberto - Monday, June 27, 2016

Another Pastry's class has gone...

Now the next event is scheduled for Monday, July 4 with the "English Pastry". Without forgetting that even today we have a foreign group for the three days dedicated to chocolate crafters in our Bean to Bar Area!

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...... and then arrived the Awards!

by Umberto - Monday, June 27, 2016

...... and then arrived the Awards!

In Australia,  Queensland. B2B chocolate manufacturer that uses Fbm machines and get to receive important awards also thanks to us ...

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In Australia, from tree to bar with Fbm ...

by Umberto - Sunday, June 26, 2016

In Australia, from tree to bar with Fbm ...

In one of the few Australian plantations, Fbm has been the choice to make chocolate. From cocoa tree to chocolate bar! And on this site, you can visit all production starting from the cocoa trees coming to chocolate machines ...

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Obviously, Rumbo makes chocolate also in Turin ...

by Umberto - Saturday, June 25, 2016

Obviously, Rumbo makes chocolate also in Turin ...

Rumbo, between tradition and technology, could not get to one of the oldest historical sites of the Italian chocolate: Torino!

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