"Mousse Panettone" by Ernst Knam.

by Umberto - Thursday, November 30, 2017

"Mousse Panettone" by Ernst Knam.

Here is the Christmas Recipe of November, created by the "King of Chocolate" during the course he made in our School.

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Bean to Bar Area. Rumbo and Chocolate.

by Umberto - Thursday, November 30, 2017

Bean to Bar Area. Rumbo and Chocolate.

And after Pre-Grinder you start to see something like chocolate. Few hours of processing with liquor, added sugar and cocoa butter.

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Dammam. Saudi Arabia. Three Compatta for a lab...

by Umberto - Thursday, November 30, 2017

Dammam. Saudi Arabia. Three Compatta for a lab...

Again the Middle East and again Fbm. This time in Dammam, east of Saudi Arabia where they work chocolate with 3 Compatta, our continuous tempering machines with the capacity of the working bowl of 15Kg.

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

by Umberto - Wednesday, November 29, 2017

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

After getting the "nibs", we begin the almost magical processing of our Pre-Grinder that turns the nibs into "liquor".

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A couple of Prima with the enrobing attachment to Doha.

by Umberto - Wednesday, November 29, 2017

A couple of Prima with the enrobing attachment to Doha.

Qatar has several friends who are chocolate makers that are working with Fbm. From today, a new producer will use our tempering machines Prima 10 with their enrobing attachments.

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Bean to Bar Area. Winnowing and cracking of roasted beans.

by Umberto - Wednesday, November 29, 2017

Bean to Bar Area. Winnowing and cracking of roasted beans.

Here we are with our Winnower at work. Winnowing and cracking of freshly chilled cocoa beans after roasting.

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Dubai, a new showroom for Fbm.

by Umberto - Tuesday, November 28, 2017

Dubai, a new showroom for Fbm.

In the area of Jebel Ali, some days ago, we set up a Fbm showroom with some of our machines. Next year we will also be able to make some tests with our local customers.

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Bean to Bar Area. Roasting.

by Umberto - Tuesday, November 28, 2017

Bean to Bar Area. Roasting.

From roasting you can start working on the flavor of the chocolate we want to create. Time and degrees are the first technical variables to start determining the flavor of our chocolate.

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Duplica, test and departure for Saudi Arabia.

by Umberto - Tuesday, November 28, 2017

After testing the recipe for the filling created by the customer, we are ready to ship another Duplica, our One-Shot, to Saudi Arabia!


 

Today a new course has started in the Bean to Bar Area.

by Umberto - Monday, November 27, 2017

Today a new course has started in the Bean to Bar Area.

Last week, a journalist who visited us was surprised by assiduous participation in our courses. There is no famous Chef and there is no famous brand but we continue with more than one course per month teaching "bean to bar". Many new enthusiasts and chocolate makers come from all corners of the world and also from Italy. We do not want to teach how to do chocolate as we say and we do not even put a young intern who after six months of assistance, teaches chocolate. We have a story of a few hundred bean to bar chocolate producers in the world who have been relied on us and have been growing up with us for the last 6 years. We convey our knowledge and then everyone can decide what chocolate to produce and how to improve it. This is the difference and this is true #chocolateforall.

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