Proxima in Russia for chocolate with honey ...

by Umberto - Wednesday, February 10, 2016

Proxima in Russia for chocolate with honey ...

The chocolate mass mixed with honey is not easy to work so that some competitors have made a bad impression with the costumer... We first to say that it is possible to do all, as the "bad mother of misleading marketing" suggest to some of our colleagues, we have preferred to know the chocolate maker, inviting him to try the recipe with our tempering machine in our school and finally recommend the most appropriate tempering one avoiding economic waste and the bad impression that often some shallow comunications with his talk, like a boomerang, give a jump back to the unprofessional salesmen...

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Brava Elaine. Brava Lucie.

by Umberto - Wednesday, February 10, 2016

Brava Elaine. Brava Lucie.

Every year Dessert Professional appoints the 10 best artisan chocolate makers in America. Every year we have some of our customers in this magnificent list but this year we are especially happy for our friend that in a few years and with a full passion has managed to play an important recognition and coveted like this nomination. Elaine has given a personal name to her continuos tempering machine Fbm Unica that help the chocolate job with the name of "Lucie". So, we can say: brava Elaine and brava Lucie!

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Chocoa: Jason , an english man in Malaga!

by Umberto - Sunday, February 07, 2016

Chocoa: Jason , an english man in Malaga!

Greet you Chocoa, Clay Gordon and our machines for the "bean to bar" chocolate. Here with Jason, english man that works in Malaga with a Chocolab.

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Chocoa: tempering unroasted chocolate ...

by Umberto - Saturday, February 06, 2016

Chocoa: tempering unroasted chocolate ...

Crude chocolate is something special ... Tempering  unroasted chocolate is very difficult and considered impossible by some, but Vito and Fbm have achieved this! The beauty of Fbm is that whilst other manufacturers spend money on marketing, Fbm utilise a budget to create solutions that marketing alone cannot realize. Thank you for your trust, Vito!

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Even Rumbo in Argentina for chocolate created from cocoa bean ...

by Umberto - Sunday, January 24, 2016

Even Rumbo in Argentina for chocolate created from cocoa bean ...

Not only tempering machines like Unica arrive in Argentina to make from bean to bar chocolate but also Rumbo our grinder with granite wheels!

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Pre Grinder: simple, strong and useful!

by Umberto - Saturday, January 23, 2016

Pre Grinder: simple, strong and useful!

Here is the second innovation of Fbm for Sigep dedicated to bean to bar chocolate. Pregrinder helps Rumbo to speed up the production of chocolate from the cocoa beans. Simple to use, compact and useful for all producers bean to bar in the world.

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Continuos tempering machine Unica for bean to bar chocolate in Argentina!

by Umberto - Friday, January 22, 2016

Continuos tempering machine Unica for bean to bar chocolate in Argentina!

The bean to bar chocolate is not a fad. It grows in the world because the chocolate can not remain under the constraint of a few very large companies but always a few companies. Worldwide and also in South America this kind of chocolate production is developing companies that make only chocolate from the cocoa bean. Even this one in Argentina has found in Unica the right way to temper his chocolate that it is not so easy to work!

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Sigep 2016: tomorrow Bean to bar Area at Fbm's booth!

by Umberto - Friday, January 22, 2016

Sigep 2016: tomorrow Bean to bar Area at Fbm's booth!

Tomorrow who want to understand the true philosophy of the bean to the bar chocolate can come in our booth 74 in Hall B3. Book also a day in our Bean to bar Area of Legnano and try what is the real chocolate crafter and you'll see that it not costs so much space and so much money like some new storyteller tells .... Tomorrow expect all fans and newcomers to our booth where we will offer cocoa beans and chocolate bars made from Ghana and Santo Domingo beans and we can offer also little quantity of beans for who want to understand and try before to start ...

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Other chocolate with Rumbo!

by Umberto - Thursday, January 21, 2016

Other chocolate with Rumbo!

Here we are with a customer from Tuscany that make his bean to bar chocolate in our School at the Bean to Bar Area! Finally also in Italy the people is starting to realize the opportunity to produce crafter chocolate.

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First processing. Break and clean the beans.

by Umberto - Thursday, January 21, 2016

First processing. Break and clean the beans.

Here is the first machine that helps the production of chocolate. Crackers and winnower. Strong and productive. This arrives to 50 kilos of nibs per hour!

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