Bean to Bar in Marseille (Last Chapter): and finally here it is the bar of the "Whale"...

by Umberto - Saturday, November 18, 2017

Bean to Bar in Marseille (Last Chapter): and finally here it is the bar of the "Whale"...

As always, bean to bar, ends with an artisan bar that has a special flavor. A flavor of origin of cocoa and a taste of craftsman that produces with passion and in his best possible way.

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And here we are in Bologna!

by Umberto - Saturday, November 18, 2017

And here we are in Bologna!

At CioccoShow, alongside craftsmen who produce chocolate. Fbm is the only supplier of the event because it believes that Italian handicrafts deserves the utmost possible support.

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Here we are in Moscow.

by Umberto - Friday, November 17, 2017

Here we are in Moscow.

With Aura, continuous tempering machine dedicated to small productions. Prima, our tempering machine with the capacity of the working bowl of 10Kg that can be completed with a professional enrobing attachment. Maestria, one of our biggest tempering machines. Even Maestria, in addition to having the third stage of tempering that is hardly found with other producers, has the system dedicated to "bean to bar" chocolate.

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Bean to Bar in Marseille (Chapter 3): Tempering chocolate with Proxima...

by Umberto - Friday, November 17, 2017

Bean to Bar in Marseille (Chapter 3): Tempering chocolate with Proxima...

Thanks to some modifications, Proxima guarantees the tempering for bean to bar chocolate. 

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Moscow. Salon du Chocolat arrives here too.

by Umberto - Friday, November 17, 2017

Moscow. Salon du Chocolat arrives here too.

And here too, Fbm introduces itself with its technology for bean to bar chocolate makers and local pastry shops.

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Bean to Bar in Marseille (Chapter 2): Everything with our Rumbo Kid..

by Umberto - Thursday, November 16, 2017

Bean to Bar in Marseille (Chapter 2): Everything with our Rumbo Kid..

In the process of bean to bar chocolate, the melangeur is the machine that requires the most productive timing. It is also true that, in order to make artisan chocolate with 2 ingredients or with a small addition of cocoa butter, no other system can be used. So, often "grinders" are more than one...

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One more Kleego....

by Umberto - Thursday, November 16, 2017

One more Kleego....

Still in Seattle. After you produce bean to bar chocolate with Kleego, you can not go on with Kleego again.

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Bean to Bar in Marseille. (Chapter I).

by Umberto - Thursday, November 16, 2017

Bean to Bar in Marseille. (Chapter I).

Even in France, now "bean to bar" as artisan chocolate that is born from cocoa bean has taken a good slice of the national market. Here we are in Marseille where we meet a beautiful couple of producers who relied on Fbm...

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Good Bye, see you soon Seattle...

by Umberto - Wednesday, November 15, 2017

Good Bye, see you soon Seattle...

And also this year, the NorthWest Chocolate Festival is over. It is always nice to meet Customers and Friends who form the backbone of the american "bean to bar" movement.

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Happy faces in Seattle: Mindo Chocolate...

by Umberto - Wednesday, November 15, 2017

Happy faces in Seattle: Mindo Chocolate...

Here we are with a historical bean to bar chocolate maker who for years has relied on Fbm for its production.

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