And it's all ready for the Bean to Bar Course in Las Vegas.

by Umberto - Wednesday, May 24, 2017

From next Monday a new course will start at the JMA Chocolate School in Las Vegas. Seen the important interest we had, soon, we will program a new course to satisfy the interest that our course has found. Stay tuned!


 

Pastry course continues...

by Umberto - Wednesday, May 24, 2017

Pastry course continues...

Also the second week of the pastry course has begun. Today and tomorrow will be dedicated to chocolate.

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Pastry Course.

by Umberto - Wednesday, May 17, 2017

Pastry Course.

And in the meantime the pastry course has begun in our School.

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Another course dedicated to chocolate.

by Umberto - Friday, May 12, 2017

Another course dedicated to chocolate.

In our School, a 3-day MasterClass presided over by Emmanuel Hamon (French Maitre Chocolatier) has just ended. He produced semifreddi with 3 different recipes: "Foglio" based on pistachio, "Antarini" based on Mandarin and "ChinChina" based on Fondant and vanilla. There were in total 28 pastry makers, different every day, that are all very satisfied.

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Pastry courses return...

by Umberto - Monday, May 08, 2017

Pastry courses return...

In our School, exactly in a week, Cookerylab and 80-hour Pastry course return.

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Didactic day in Fbm.

by Umberto - Friday, April 21, 2017

Didactic day in Fbm.

Finally, Italian Professional Schools have understood how the product knowledge is important through the companies that work closely with it. Today IAL in Legnano has visited us with Class III and IV for an entire morning dedicated to the world of chocolate and Bean to bar. Thanks for the visit, guys!

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The courses dedicated and personalized go on ..

by Umberto - Monday, April 17, 2017

The courses dedicated and personalized go on ..

About our School, continue the courses dedicated and personalized. Here are a Portuguese couple who took a course in chocolate with our Massimo Peruzzini few days ago.

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The course dedicated to Easter...

by Umberto - Monday, April 10, 2017

The course dedicated to Easter...

It has just started the week that ends with Easter. Here are the creations of the course which was held a few weeks ago in our school.

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Here are some bars of our course...

by Umberto - Sunday, April 09, 2017

Here are some bars of our course...

Produced with Colombian cocoa beans in our Bean to Bar Area in Legnano. Some samples to do testing to those who want to understand more about the magical world of "chocolate makers".

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The course on leavened ended ...

by Umberto - Thursday, April 06, 2017

The course on leavened ended ...

While today the course dedicated to Bean to Bar will end and then we get ready for new appointments soon after Easter.

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