Fbm works chocolate "from beans" also in Miami!

by Umberto - Saturday, December 20, 2014

Fbm works chocolate "from beans" also in Miami!

Now, also in Miami a new chocolate maker "from beans" chose Fbm. In the US chocolate crafters from the beans, or nibs or the mass, know well the quality and the facilities that the continuos tempering machines of  Fbm can offer.

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Christmas' chocolate (Chapter 3): again Australia

by Umberto - Saturday, December 20, 2014

Christmas' chocolate (Chapter 3): again Australia

Here is this our australian customer very famous to create letters, numbers and shapes of chocolate, as he is proposed to deal with a multitude of Christmas Wishes ...

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Brisbane: She said "yes" ...

by Umberto - Thursday, December 18, 2014

Brisbane: She said "yes" ...

Speaking again about Australia, in the luxurious Palazzo Versace near Brisbane, one of our customers, famous to create words and numbers in chocolate made this cake on request by an host of the Resort who wanted to surprise his girlfriend not with a question but with "the question ". At the end the answer has been "yes" ...

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Christmas' chocolate (Chapter 2): Australia

by Umberto - Wednesday, December 17, 2014

Christmas' chocolate (Chapter 2): Australia

That's one of the first Fbm customers of Australia. Began with one of our tempering machine over 10 years ago and then continued again with us. His Christmas is dedicated to Santa Claus and to the Christmas tree!

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Russia: honey and chocolate!

by Umberto - Tuesday, December 16, 2014

Russia: honey and chocolate!

Come directly from Moscow, a Manufacturer of chocolate with honey chose us after tested his special chocolate with our technology. In fact, this Manufacturer, some time ago, had chosen a tempering machine from our Competitor that has never allowed the processing of the product on an ongoing basis as the honey has a special feature that created problems. Having heard some good things about Fbm, he  wanted to try our tempering machine with upgrade for "from beans." These features have proved to be perfect also for this special product that we kept under test together with the him long time to verify the reliability.

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Christmas' chocolate (Chapter 1): Knam

by Umberto - Monday, December 15, 2014

Christmas' chocolate (Chapter 1): Knam

A long tour around the world thourgh chocolate and Christmas with some new, old, historical, famous or not so famous costumers ... We start from the Star of Real Time Channel,  Ernst Knam's chocolate shop, waiting next year when he 'll  be back in our school, and we can appreciate his style with chocolate and with his shop.

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Knam and pepper ...

by Umberto - Sunday, December 14, 2014

With Ernst nothing is obvious and predictable. It turns out always something, from the recipe, from the way of "building" a praline to things that seem obvious but that does not always know all ...


 

We have also Palmieri's pastry class since today until monday!

by Umberto - Saturday, December 13, 2014

We have also Palmieri's pastry class since today until monday!

It has started this morning, and will end next monday, the course on pastry,  regionale pastry and leavened with Armando Palmieri. This is the latest class in our School for this 2014!

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Chocolate and Christmas at the Bicocca Village of Milan

by Umberto - Friday, December 12, 2014

Chocolate and Christmas at the Bicocca Village of Milan

In Milan, during next weekend, there is a good opportunity for those who love chocolate and want some good ideas for Christmas "taste". Martina Presta, teacher in our School, will perform in the "Bicocca live chocolate" with demonstrations entirely dedicated to chocolate worked with Chocolab.

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Fbm again in Cape Town!

by Umberto - Thursday, December 11, 2014

Fbm again in Cape Town!

It 's nice to see that customers that choose Fbm go on to do year after year. Also this chocolate maker of South Africa has just taken other tempering machines Basically if the machine is good, the service by Skype is always available, technical advice and suggestions of production as well, it becomes difficult to keep out the brand's concept ...

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