Compatta for bean to bar.

by Umberto - Tuesday, December 05, 2017

Compatta for bean to bar.

Even Compatta 15 can temper bean to bar chocolate with 2 ingredients using much of the "upgrade" that we also use on the bigger tempering machines.

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From Colombia...

by Umberto - Tuesday, December 05, 2017

From Colombia...

Again visits at our school. This time a couple of Colombian chocolate makers.

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The last Bean to Bar Course will be on the 20th of December...

by Umberto - Monday, December 04, 2017

The last Bean to Bar Course will be on the 20th of December...

Since the requests continue to be insistent, we decided to organize another Course before the end of the year. Three days starting with the selection and knowledge of the particular differences of cocoa beans and the origins of cocoa. Three days that will end with new bars and a certain knowledge of the bean to bar world and the best way to create chocolate in an artisan way. Anyone wishing to have information should contact marketing@boscolo.it.

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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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Another three meters long chocolate wall...

by Umberto - Monday, December 04, 2017

Another three meters long chocolate wall...

Oh Yeah. Again a 3-meters wall with almost 80 kilos of real chocolate that goes down continuously for a new shop under construction in one of central squares of Vienna.

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Sfera in Milan ...

by Umberto - Sunday, December 03, 2017

Sfera in Milan ...

Even Sfera, our most fashionable chocolate fountain, is working in the "Chocolate Factory" of the Milan Craft Fair.

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Also this year we are at the Milan Craft Fair!

by Umberto - Saturday, December 02, 2017

Also this year we are at the Milan Craft Fair!

Together with ToCiok with the "chocolate factory" where everybody could see the "bean to bar" ...

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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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A couple of Maestria and Climatico in Al Qassim.

by Umberto - Friday, December 01, 2017

A couple of Maestria and Climatico in Al Qassim.

Many enthusiasts and many customers who continue to produce thanks to Fbm. This time we have two tempering and filling lines complete with decorator accessories and automatic granulators operated by a photocells presence system. Service, relationship and quality are the features that make us appreciated everywhere in the world and, even more, in the Middle East.

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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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