About Bean to bar Area ...

by Umberto - Wednesday, March 22, 2017

Here's what you can do in our courses dedicated to B2B. From the 4th of April we will do a special 3-day course devoted entirely to the production of chocolate with Colombian cocoa beans. Who wants to know more, can send an email to marketing@boscolo.it


 

And still another course in our Bean to bar Area ...

by Umberto - Tuesday, March 21, 2017

And still another course in our Bean to bar Area ...

Where you learn to make chocolate starting from cocoa beans ...

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And still "one to one" dedicated course ...

by Umberto - Tuesday, March 21, 2017

And still "one to one" dedicated course ...

With our Massimo Peruzzini to know the basics of chocolate working, ganache recipes for fillings and alternative ideas for inclusions to be included in the production of bars ...

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Course in Fbm Elite...

by Umberto - Tuesday, March 21, 2017

Course in Fbm Elite...

Last week it took place in our "EliteFbm" School, a course dedicated to the processing of chocolate with our tempering machines and Casa Luker chocolate.

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Course dedicated to only one ...

by Umberto - Friday, March 03, 2017

Course dedicated to only one ...

Here we are with a course for those who want to begin or implement the initial knowledge about chocolate. Massimo, for almost forty years produces pralines and products with chocolate in his laboratory. For more than 10 teaching in profesional schools and by nearly 7 years helps us in classes with those who begin to want to know this magical product. From every Continent they know him and he is always available in the offering recipes and tips.

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And on Monday comes the chocolate class of Krueger!

by Umberto - Saturday, February 18, 2017

And on Monday comes the chocolate class of Krueger!

Sold out also this one!For chocolate, for our school and for the great Stefan style. He is able to make simple all processes with chocolate.

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Waste and bad seeds out. Good cocoa beans inside.

by Umberto - Tuesday, November 29, 2016

Waste and bad seeds out. Good cocoa beans inside.

Cleanliness and choice of good beans for all participants in our "bean to bar course". Never take the beans and start working without checking. Woods, stones or seeds do not comply may damage the entire subsequent production ...

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One, two, three ... bean to bar!

by Umberto - Monday, November 28, 2016

One, two, three ... bean to bar!

And now we are starting a new 3-day course dedicated to "bean to bar" production with Fbm.  Five people from Uk, Russia, Lithuania and the Middle East with whom we are making chocolate with cocoa beans from Ghana.

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Tomorrow will return the class for pasty...

by Umberto - Sunday, November 13, 2016

Tomorrow will return the class for pasty...

Tomorrow will be back the course of 80 hours dedicated to PastryChef. A new "sold out" in our School ...

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The english pastry...

by Umberto - Monday, October 24, 2016

The english pastry...

A full day dedicated to the Anglo-Saxon cakes in our School!

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