The Bean to Bar Course is over.

by Umberto - Thursday, February 22, 2018

The Bean to Bar Course is over.

From Lebanon, France, Germany and the United Kingdom. More and more international with our School in Legnano. And the Bean to Bar Area will be back very soon to welcome other b2b chocolate makers.

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Bean to Bar Area. You continue with Colombian cocoa...

by Umberto - Wednesday, February 21, 2018

Bean to Bar Area. You continue with Colombian cocoa...

Also the second day is ending and our course continues. From bean to bar with cocoa from Colombia.

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A new course started in Legnano.

by Umberto - Tuesday, February 20, 2018

A new course started in Legnano.

Still in our Bean to Bar Area, yesterday began a new course dedicated to artisan chocolate produced with Colombian cocoa beans.

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Ready for a new Bean to Bar course in Legnano.

by Umberto - Thursday, February 01, 2018

Ready for a new Bean to Bar course in Legnano.

Just finished yesterday a course and it is with pleasure that we announce that we are already ready for the enrollment in the new bean to bar course with cocoa beans from Colombia which will be held on February the 19,20,21. Just a few days and you will come back to smell the perfume of the best chocolate shops in our School of Legnano. For information send an email to marketing@boscolo.it.

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Finished bean to bar course of our School!

by Umberto - Thursday, February 01, 2018

Finished bean to bar course of our School!

One of the most international courses of our School. With presences from 5 different countries and with a lot of passion for chocolate produced in an artisan way starting from the cacao beans of Ghana. Now we are waiting for you next month. Stay tuned...

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The conching is the secret of good chocolate...

by Umberto - Thursday, February 01, 2018

The conching is the secret of good chocolate...

And after Rumbo comes Kleego. Our vertical conching machine allows you to decide the level of acidity that we want to keep in our chocolate. It is not enough to combine the ingredients inside the melangeur but it is also necessary to decide the taste of our chocolate. To have a good food in the kitchen, it is not enough to mix an excellent recipe but you must also cook it in the right way. Kleego was born for this...

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Rumbo at work...

by Umberto - Thursday, February 01, 2018

Rumbo at work...

Create your own chocolate with the ingredients that each of us wants. And being able to produce with the stone wheel is something unparalleled. Does the ball mill need a certain amount of cocoa butter? With Rumbo, our mill with wheels, you can also work with cocoa mass and sugar and without the addition of fat mass...

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

by Umberto - Wednesday, January 31, 2018

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

Our multi-lingual bean-to-bar course continues and after roasting and breaking, we arrive at Pre-Grinder in which in one step the nibs are transformed into cocoa liquor and the immediacy and easiness of processing of our Pre-Grinder always brings amazement and appreciation.

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Started bean to bar course...

by Umberto - Monday, January 29, 2018

Started bean to bar course...

Of the many courses we have had over the last 5 years in our Bean to Bar Area in Legnano, this is the one that is more multilingual and multicultural. Because in the end, chocolate is a universal language...

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Bean to bar Area. From five nations for the b2b class of 29 January ...

by Umberto - Saturday, January 27, 2018

Bean to bar Area. From five nations for the b2b class of 29 January ...

The "Bean to bar" is now an international reality. More and more people have realized how different the homemade chocolate is compared to the more common commercial chocolate. Fbm is the most popular company in offering machinery for chocolate artisans. And our school dedicated to the "bean to bar" is an example. So that on Monday we will host chocolatiers from France, Spain, Venezuela, Italy and Romania in our "Bean to bar Area" where chocolate is produced starting from the fantastic cocoa beans brought to our world many years ago by Kukulkan, the Maya God of Cocoa...

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