Scotland, Edinburgh and Fbm!

by Umberto - Thursday, February 26, 2015

Scotland, Edinburgh and Fbm!

Another Scottish chocolate maker has decide to make his chocolate with Fbm: the choice, this time, is  Chocolab  and it is motivated by the easy and simple way to work chocolate with it!

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From beans to bars with Fbm (Chapter 3): India

by Umberto - Wednesday, February 25, 2015

From beans to bars with Fbm (Chapter 3): India

Just started some years ago, here we have a new Company that make chocolate with cocoa beans taken form the trees behind the factory!

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From beans to bars with Fbm (Chapter 2): Ireland

by Umberto - Monday, February 23, 2015

Also in Ireland there are some chocolate makers who take their product from the beans and work it with Fbm. One of these is Kilbeggan handmade chocolate!


 

From beans to bars with Fbm (Chapter 1): Santo Domingo

by Umberto - Sunday, February 22, 2015

Waiting for the most important European Event dedicated to the "from beans", Chocoa in Amsterdam, here is a tour around the world through some  "from beans" makers which bought Fbm for their production. An historical family of Santo Domingo, a supplier of cocoa for the most important Italian chocolate Company, has decided to create its own chocolate with the best of its cocoa production.


 

About Clima 100!

by Umberto - Saturday, February 21, 2015

Here's a little video of our vertical mould chocolate tunnel! Presented in January, we have already a long waiting list for this example of automation, accuracy and productivity dedicated to the best crafter chocolate makers in the world.


 

Clima 100. Another "lift" for molds is going away!

by Umberto - Friday, February 20, 2015

Clima 100. Another "lift" for molds is going away!

The bars made during some tests with another Clima 100 before to ship. "The lift" for tablets allows a sweet crystallization of the chocolate with results similar to those of a mirror in the house. Another great project made by Fbm and presented in an official manner in Rimini, it is the answer to those who need productivity, does not want high costs for staff, does not have much space and do not want to lose the quality that Fbm has always guaranteed for chocolate!

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And in California it is a must!

by Umberto - Wednesday, February 18, 2015

And in California it is a must!

Another chocolate maker  "from beans to bars" of California, already our customer for continuous tempering machine, chose Kleego to speed and differentiate his production of chocolate.

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Working with Kleego in Poland!

by Umberto - Tuesday, February 17, 2015

Working with Kleego in Poland!

Yes, also in Europe the chocolate artisan "from beans" is becoming an alternative production that change the chocolate made in the home-factory from the commercial chocolate used by the most of shops. The best solution to speed up the production of the chocolate crafter is Kleego and it has been the choice also of thisPolish chocolate maker!

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Chocolate from Mexico: something more about "from beans" ...

by Umberto - Monday, February 16, 2015

About Hector Galvan and cocoa plantation from which he makes his chocolate in Mexico.


 

Hector and Fbm, the "champagne" of chocolate!

by Umberto - Sunday, February 15, 2015

Hector and Fbm, the "champagne" of chocolate!

Hector says, "for my chocolate, which is the champagne, I want the champagne machine!" Hector Galvan in Fbm, Mexican supplier of handmade chocolate for some of the best and most famous French manufacturers and restaurateurs . A Legend of chocolate "from beans to bars", collects cocoa beans and change directly in chocolate. Cocoa for him is a rediscovery of the origins of Mexico that in recent years has devoted himself to oil, the easy money, forgetting the heritage that Mother Earth has offered to the mexican people with the option of plantations that changing few meters of altitude  can change also the characteristics of the same cocoa. Talking with him about chocolate is sublime and compelling, taste his chocolate is teaching. Thanks Hector!

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