Hasta pronto Colombia!

by Umberto - Monday, November 27, 2017

Hasta pronto Colombia!

The event of Bogota has also finished. See you soon with many new chocolate makers who want to become "from tree to bar"...

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The work of Rumbo Kid...

by Umberto - Monday, November 27, 2017

During the Colombian event, in Bogota, Rumbo Kid started the process of transformation from cocoa bean to cocoa liquor. Then with the addition of sugar and butter, the creation of single origin chocolate started.


 

Mono, MiniMono and Twin around the world ...

by Umberto - Sunday, November 26, 2017

Mono, MiniMono and Twin around the world ...

Despite the ice cream being summer, our chocolate fountains continue to come to an incredible range of ice-cream parlors around the world. This is the power of chocolate that when each of us sees it, at any time and every season, can only try it.

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Padua. Here is the "bean to bar" ...

by Umberto - Saturday, November 25, 2017

Padua. Here is the "bean to bar" ...

If the last weekend we were in Moscow and Bologna this past weekend, this one we are here in Bogota and Padua, with a very modern structure for the "Art and Ciocc" event. Once again, Fbm explains and brings to the world the concept of "bean to bar" where it turns out to be leader and present in every corner and latitude of the world.

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... and Compatta!

by Umberto - Friday, November 24, 2017

... and Compatta!

Also our tempering machine with the capacity of the working bowl of 15Kg dedicated to bean to bar chocolate is present at the Salon of Bogota where it is going to be ready to offer chocolate to the participants of the "Extraordinary Italian Taste"!

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Rumbo Kid in Colombia...

by Umberto - Friday, November 24, 2017

Rumbo Kid in Colombia...

In one of the best areas of cocoa plantations, it could not miss our little "grinder" already present in some local companies.

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Ready for Bogota!

by Umberto - Friday, November 24, 2017

Ready for Bogota!

Where we take part in the "Extraordinary Italian Taste" and where we bring some of our machines to produce bean to bar chocolate.

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Bean to Bar Area. Ready for the new Course.

by Umberto - Thursday, November 23, 2017

Bean to Bar Area. Ready for the new Course.

There are still a few free places for our Bean to Bar Course that will be held next week. Arrivals from Italy and from abroad. It will be one of the most multilingual courses ever held in our School. If you still want to join the group, do not hesitate to send an email to marketing@boscolo.it.

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In Quito, bean to bar is tempered with Compatta!

by Umberto - Thursday, November 23, 2017

In Quito, bean to bar is tempered with Compatta!

Even in Equador, bean to bar chocolate is produced with Fbm and it is tempered with our Compatta, continuous tempering machine with the capacity of the working bowl of 15Kg.

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Massari. Chocolate and Fbm.

by Umberto - Thursday, November 23, 2017

Massari. Chocolate and Fbm.

Since the mid-90s, Iginio Massari, Master of Italian Masters, has been working chocolate with a Fbm. Today, he still produces with a Maestria 45 that has been attending him for at least 10 years in his fantastic and impressive lab.

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