Ernst Knam will return in October with a course dedicated to Christmas ...

by Umberto - Tuesday, August 01, 2017

Ernst Knam will return in October with a course dedicated to Christmas ...

In a few weeks we will officially open the enrollment for Ernst Knam's course at our Legnano School. This course will be held on October 16 and will be dedicated to chocolate and Christmas.

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Bean to Bar Area. Completed a new course!

by Umberto - Thursday, July 27, 2017

Bean to Bar Area. Completed a new course!

Here we are with greetings also this time. Good bye, or better, Vaarwel!

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Bean to Bar Area. Rumbo...

by Umberto - Wednesday, July 26, 2017

Bean to Bar Area. Rumbo...

Even in this course devoted to Dutch producers it comes the time of Rumbo. Granite on granite.

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Bean to Bar Area. The beauty of Pre-Grinder...

by Umberto - Tuesday, July 25, 2017

Bean to Bar Area. The beauty of Pre-Grinder...

From nibs to a liquor, ready to be mixed with sugar and cocoa butter in Rumbo...

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Bean to Bar Area. "Dutch" course ...

by Umberto - Tuesday, July 25, 2017

Bean to Bar Area. "Dutch" course ...

Here are cocoa beans waiting to cool down after coming out of the oven. Another pre-summer Course required by 2 young Dutch producers.

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Bean to Bar Area. The end of the course...

by Umberto - Thursday, July 20, 2017

Bean to Bar Area. The end of the course...

And with the bars that have been tempered with our Maestria, continuous tempering machine with Led and the capacity of the working bowl of 60Kg, this course dedicated to Bean to Bar also ends.

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Bean to Bar Area. And then fast with Rumbo.

by Umberto - Wednesday, July 19, 2017

Bean to Bar Area. And then fast with Rumbo.

Always from our Bean to Bar Area for the course dedicated to the French language. Rumbo starts its work with cocoa and then cocoa butter and sugar will be added.

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Bean to Bar Area. Our Pre-Grinder at work...

by Umberto - Wednesday, July 19, 2017

Bean to Bar Area. Our Pre-Grinder at work...

For artisan chocolate, time is never a problem, but if you want to try to slightly reduce the wait, our Pre-Grinder helps... With it, in a couple of steps, you can reach a few dozen microns from gruè.

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Bean to Bar Area. Cleaning and cracking of cocoa.

by Umberto - Tuesday, July 18, 2017

Bean to Bar Area. Cleaning and cracking of cocoa.

With our Winnower also used in this course.

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Bean to Bar Area. Roasting of cocoa beans.

by Umberto - Monday, July 17, 2017

Bean to Bar Area. Roasting of cocoa beans.

Always in Bean to Bar Area and always with the French course that continues with the roasting of cocoa beans.

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