" Bean to bar " course ended. Thank you all.

by Umberto - Friday, June 23, 2017

" Bean to bar " course ended. Thank you all.

With the usual positive energy that only chocolate can give (someone says that we are also, but we do not want to exalt too much!), this "bean to bar" course for the production of chocolate with cocoa beans from Vietnam and Colombia, it's over.

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Bean to Bar Course. Tasting.

by Umberto - Thursday, June 22, 2017

Bean to Bar Course. Tasting.

Chocolate with different conching. Chocolate with beans from Colombia. Chocolate with beans from Vietnam. Blend of the 2 Chocolates. This is also important because chocolate production is not complicated, but understanding how to change the same cocoa with different processes is not a small thing and we want that chocolate maker know it.

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Bean to Bar Course. And now tempering with the right tempering machine.

by Umberto - Thursday, June 22, 2017

Bean to Bar Course. And now tempering with the right tempering machine.

Tempering bean to bar chocolate is not easy. If you produce little or if you add a good quantity of cocoa butter, you do not have any big problems, but if you have to produce a large amount, you need a proper tempering machine that Fbm has designed dedicating a number of ad hoc components.

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Bean to Bar Course. After Rumbo, it arrives conching with Kleego.

by Umberto - Thursday, June 22, 2017

Bean to Bar Course. After Rumbo, it arrives conching with Kleego.

Here we are in the process of conching which is one of the determining factors to produce chocolate as the producer wants and not just thanks to the quality of cocoa bean.

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Bean to Bar Area. Rumbo and Rumbo Kid at work.

by Umberto - Wednesday, June 21, 2017

Bean to Bar Area. Rumbo and Rumbo Kid at work.

After selecting beans, roasting, breaking and cleaning, the 2 Mills of Fbm arrive: Rumbo and the novelty Rumbo Kid!

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Bean to Bar Area. We start with the choice of cocoa beans.

by Umberto - Tuesday, June 20, 2017

Bean to Bar Area. We start with the choice of cocoa beans.

Here we are ready for a new course for chocolate production from cocoa beans.

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Bean to Bar Area. A new course starts.

by Umberto - Monday, June 19, 2017

Bean to Bar Area. A new course starts.

A new 3-day course devoted to chocolate production starting from cocoa bean. Origins of this session: Colombia and Vietnam. Again this time, besides the new Italian pioneers, there are other potential producers from different European countries.

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"Sold out" also the bean to bar course in Legnano...

by Umberto - Wednesday, June 14, 2017

"Sold out" also the bean to bar course in Legnano...

As it happened last month in Las Vegas, even in Legnano, it was fully sold the "bean to bar" course that  next week will take place at our Bean to Bar Area. This time the chocolate, we will produce, will have beans coming from Colombia and Vietnam and we will use both Rumbo and Rumbo Kid to get the "liquor" and then at the end of the course we will also propose a Blend between the two different cocoa.

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In Las Vegas, in the Bean to Bar Area at Jma'School.

by Umberto - Tuesday, May 30, 2017

In Las Vegas, in the Bean to Bar Area at Jma'School.

Here is the first stage of the course. Selection of cocoa beans. This time the origins are Venezuela and Peru.

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And today we start in Las Vegas...

by Umberto - Monday, May 29, 2017

And today we start in Las Vegas...

With the course dedicated to bean to bar. Presided over by Jean-Marie Auboine, Clay Gordon and Umberto Boscolo.

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