The famous EPGB School explains bean to bar with Dandelion and Fbm!

by Umberto - Thursday, January 18, 2018

The famous EPGB School explains bean to bar with Dandelion and Fbm!

Here are Annie and Cynthia the 2 valid chocolate makers of Dandelion of San Francisco, one of the most famous producers of bean to bar chocolate in the world that uses Fbm for tempering. And also in the School of Gremio of Barcelona, EPGB, Fbm is present for bean to bar with our Unica 40Kg, 3-stage of tempering.

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Also in Vilnius bean to bar is with Fbm...

by Umberto - Wednesday, January 17, 2018

Also in Vilnius bean to bar is with Fbm...

Oh Yeah. Among the 65 Countries where "bean to bar" chocolate relies on Fbm, there is also Lithuania. And now, in Vilnius, it is no longer a single producer, but even here they are starting to be many producers...

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Also at Sigep we will do "bean to bar". Always together with the professionals of the "bean to bar".

by Umberto - Tuesday, January 16, 2018

Also at Sigep we will do "bean to bar". Always together with the professionals of the "bean to bar".

Also in our Exhibition Island that we will set up at Sigep in Rimini, there will be the "bean to bar" laboratory. Fbm has always worked alongside the producers of "bean to bar" and if in Carate Brianza we have been with Marco Colzani, at Sigep in Rimini we will host our friends of ToCiok, one of the most important chocolate producers who will explain and demonstrate how to produce the chocolate starting from cocoa bean. Some call the intern just out of the Hotel School and those who teach with the professionals who produce chocolate every day. After all, there will be a reason if in 65 Nations "bean to bar" chocolate is created thanks to Fbm.

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Bean to Bar Course with Fermento Cacao...

by Umberto - Tuesday, January 16, 2018

Bean to Bar Course with Fermento Cacao...

And with Rumbo Kid. In Carate Brianza, at the laboratory of Marco Colzani, together with Fermento Cacao, a course was held dedicated to the production of bean to bar chocolate and Fbm was requested to assist the production.

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Philippines. A bean to bar chocolatier in Fbm.

by Umberto - Sunday, January 14, 2018

Philippines. A bean to bar chocolatier in Fbm.

The visits to our Legnano's Factory of some bean to bar chocolate makers have already started again. An Italian chocolatier who produces chocolate in the Philippines with Fbm. The cocoa beans arrive from the island of Davao and chocolate is made at the north of Manila.

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Texas. Another bean to bar. This time it is raw chocolate.

by Umberto - Thursday, January 11, 2018

Texas. Another bean to bar. This time it is raw chocolate.

Another producer of bean to bar chocolate with Fbm and this time in the home of b2b: the United States. But this time, after we have already joined raw chocolate producers in Australia, Italy and Europe, we have a producer of raw chocolate also in Texas.

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A special story of a bean to bar in Nicaragua (Last Chapter).

by Umberto - Tuesday, January 09, 2018

A special story of a bean to bar in Nicaragua (Last Chapter).

South America and Nicaragua have been part of the Eldorado for Gold Hunters for years. Cocoa was also a currency of exchange before the arrival of Europeans. And so that the bars of this young bean to bar chocolate maker, in Nicaragua, are preparing to meet the world market wrapped in the unmistakable color linked to this magnificent region.

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Unica bean to bar in Toronto!

by Umberto - Monday, January 08, 2018

Unica bean to bar in Toronto!

Unica, the tempering machine we exhibited at Philly Candy Show will go to Canada to temper another chocolate produced by a "bean to bar chocolate maker". Still in this 2018, Fbm remains the most popular choice for the best artisan chocolate producers who continue to grow and develop their own product with Fbm.

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A special story of a bean to bar in Nicaragua (Chapter III).

by Umberto - Monday, January 08, 2018

A special story of a bean to bar in Nicaragua (Chapter III).

Not all tempering machines are identical. It is not easy to temper artisan bean to bar chocolate. It is not easy to make chocolate without added cocoa butter. And the tempering must be perfect. The chocolate bar has to shine and it is this that a Belgian chocolate maker, in the homeland of chocolate, can not forget what is well-tempered chocolate even if it is producing it thousands of kilometers from his home.

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And in Guadalupe it also comes Rumbo...

by Umberto - Friday, January 05, 2018

And in Guadalupe it also comes Rumbo...

About South America, about bean to bar. About artisan chocolate in Guadalupe. The transformation, even here, is made thanks to our Rumbo stone mill.

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