Europain: our booth!

by Umberto - Saturday, February 06, 2016

Europain: our booth!

Here we are at Europain of Paris!

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Chocoa: temper the unroasted chocolate ...

by Umberto - Saturday, February 06, 2016

Chocoa: temper the unroasted chocolate ...

Crude chocolate is something special ... Temper  unroasted chocolate is very difficult, but Vito and Fbm have done! The beauty of Fbm is that others machines makers spend money on marketing while Fbm builds solutions that marketing does not realize. Thank you for your trust, Vito!

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Chocoa: the bean to bar Unica's owners in Amsterdam!

by Umberto - Friday, February 05, 2016

Chocoa: the bean to bar Unica's owners in Amsterdam!

Here we are with the owners of the Amsterdam Chocolate Factory who chose Fbm to temper their own homemade chocolate. The best tempering machine built for this difficult and not commercial chocolate, as many know, is Unica!

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Europain in Paris: com' on!

by Umberto - Friday, February 05, 2016

Europain in Paris: com' on!

And as every two years Europain of Paris is back. Our third exhibition of this 2016!

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Chocoa: Clay Gordon with Fbm, the Cocoa Otaku!

by Umberto - Thursday, February 04, 2016

Chocoa: Clay Gordon with Fbm, the Cocoa Otaku!

Clay Gordon is also at our booth in Amsterdam. Speaker at several Chocoa conferences, Clay Gordon is the founder of "The Chocolate Life" the largest web communities dedicated to chocolate. A New York's  writer and journalist sought all over the world for his advice and knowledge of chocolate . In Japan some people have called him Otaku which is a term somewhere between guru and expert - a nickname which he loves.

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Chocoa: Juan Pablo and the cocoa beans from Costa Rica!

by Umberto - Thursday, February 04, 2016

Chocoa: Juan Pablo and the cocoa beans from Costa Rica!

From Amsterdam: Juan Pablo, our long time client and old friend, is the President of "Camara Asociacion Nacional de Cacao Fino de Costa Rica". How does he choose to work the chocolate made from the beans of his magic land? With Fbm of course!

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Chocoa in Amsterdam: our booth.

by Umberto - Wednesday, February 03, 2016

Chocoa in Amsterdam: our booth.

Here we are quite ready for the Chocoa Fair which starts tomorrow at the old Stock Exchange Building of Amsterdam!

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Guadalupe, more Fbm tempering machines and more bean to bar!

by Umberto - Wednesday, February 03, 2016

Guadalupe, more Fbm tempering machines and more bean to bar!

The beauty of this Fbm Customer is that they started with one tempering machine, then grew, doubling in size and then grew again with Fbm. The new bean to bar market maintains this great trend for Fbm, and so in Guadalupe where they started to make their own chocolate, they continue to produce their own bean to bar using Fbm once more!

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Rumbo and Pre-Grinder in Switzerland.

by Umberto - Tuesday, February 02, 2016

Rumbo and Pre-Grinder in Switzerland.

After testing our Rumbo and Pre-Grinder, this Swiss chocolate maker has decided to tackle the adventure bean to bar. Which nation is best than Switzerland to produce chocolate crafter?

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Tower Drop: also extruded and cut cookies.

by Umberto - Monday, February 01, 2016

Tell that it makes all, it seems impossible ... but the true is that it is almost possible!


 
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