The beauty of the course in the Bean to Bar Area!

by Umberto - Thursday, December 07, 2017

The beauty of the course in the Bean to Bar Area!

You do not just learn how to make chocolate with machines designed and built for craftsmen. You do not learn only to know the basics and the main ideas to create a good product. You do not only learn to avoid the most common mistakes that prevent the production of a good chocolate. It creates a community and a network that allows you to always be ready to improve or grasp the news that the market offers. New companies, new cocoa suppliers, new events to grow and new consultants to have at your side. The last course of the year awaits you on the next 20, 21 and 22 of December.

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Bean to bar course is over.

by Umberto - Monday, December 04, 2017

Bean to bar course is over.

And once the bars of single-origin Colombia are packed, chocolate can be tasted and brought home. Also this time, in addition to the new Italian chocolate pioneers, we had Customers from Europe as a testimony that bean to bar chocolate is increasingly a new requirement of the European market.

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Bean to Bar Area. Unica. Born for artisan chocolate.

by Umberto - Friday, December 01, 2017

Bean to Bar Area. Unica. Born for artisan chocolate.

With its "b2b upgrade" and its pneumatic doser, Unica is our most popular machine at the hundreds of bean to bar chocolate makers in the world. It is right to let it tried and took pictures with the students at our Bean to Bar School.

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Bean to Bar Area. The aroma with Kleego.

by Umberto - Friday, December 01, 2017

Bean to Bar Area. The aroma with Kleego.

One of the fastest systems for calibrating acidity? The vertical conche of Fbm studied, designed and produced along with one of the biggest "b2b" experts, Clay Gordon, founder of the "The Chocolate Life" Community.

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Bean to Bar Area. Rumbo and Chocolate.

by Umberto - Thursday, November 30, 2017

Bean to Bar Area. Rumbo and Chocolate.

And after Pre-Grinder you start to see something like chocolate. Few hours of processing with liquor, added sugar and cocoa butter.

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Bean to Bar Area. Winnowing and cracking of roasted beans.

by Umberto - Wednesday, November 29, 2017

Bean to Bar Area. Winnowing and cracking of roasted beans.

Here we are with our Winnower at work. Winnowing and cracking of freshly chilled cocoa beans after roasting.

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Bean to Bar Area. Roasting.

by Umberto - Tuesday, November 28, 2017

Bean to Bar Area. Roasting.

From roasting you can start working on the flavor of the chocolate we want to create. Time and degrees are the first technical variables to start determining the flavor of our chocolate.

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Today a new course has started in the Bean to Bar Area.

by Umberto - Monday, November 27, 2017

Today a new course has started in the Bean to Bar Area.

Last week, a journalist who visited us was surprised by assiduous participation in our courses. There is no famous Chef and there is no famous brand but we continue with more than one course per month teaching "bean to bar". Many new enthusiasts and chocolate makers come from all corners of the world and also from Italy. We do not want to teach how to do chocolate as we say and we do not even put a young intern who after six months of assistance, teaches chocolate. We have a story of a few hundred bean to bar chocolate producers in the world who have been relied on us and have been growing up with us for the last 6 years. We convey our knowledge and then everyone can decide what chocolate to produce and how to improve it. This is the difference and this is true #chocolateforall.

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Bean to Bar Area. Ready for the new Course.

by Umberto - Thursday, November 23, 2017

Bean to Bar Area. Ready for the new Course.

There are still a few free places for our Bean to Bar Course that will be held next week. Arrivals from Italy and from abroad. It will be one of the most multilingual courses ever held in our School. If you still want to join the group, do not hesitate to send an email to marketing@boscolo.it.

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Completed another course in our Chocolate School.

by Umberto - Friday, November 10, 2017

Completed another course in our Chocolate School.

Dedicated to Christmas where it was possible to produce with Colombian chocolate and chocolate was worked with the technology of Fbm.

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