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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Bye Moscow.

by Umberto - Wednesday, November 22, 2017

Bye Moscow.

And also this Exhibition is over. See you soon Russia!

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Even in Moscow bean to bar passes from Fbm!

by Umberto - Wednesday, November 22, 2017

Even in Moscow bean to bar passes from Fbm!

It happens that in Russia too, Umberto Boscolo, with Fbm, is invited to tell Bean to Bar movement that is changing the whole world of chocolate and it has the first feedback here too.

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Bye Bologna. Bye CioccoShow!

by Umberto - Wednesday, November 22, 2017

Bye Bologna. Bye CioccoShow!

And also this year CioccoShow is over and the creations of its craft workshop set up with our tempering machines. Always with craftsmen. #chocolateforall!

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Happy face with Italian Bean to Bar...

by Umberto - Tuesday, November 21, 2017

Happy face with Italian Bean to Bar...

It will be that in Perugia you breath a particular air or that the territory is very sensitive. It will be that the history of Italian chocolate passes from here. In Perugia, now bean to bar is popular and you know what it takes to create a good chocolate so much that Kleego's importance is well understood. In Perugia so much "bean to bar" chocolate is produced with Fbm!

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Moscow. From Peru, bean to bar with Fbm!

by Umberto - Tuesday, November 21, 2017

Moscow. From Peru, bean to bar with Fbm!

While Maranà adds a new bean to bar line of Fbm, we note with pleasure that even in Moscow its award-winning bean-to-bar bars are exhibited and demanded by the local market.

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Moscow. Maestria is the choice of another Bean to Bar!

by Umberto - Tuesday, November 21, 2017

Moscow. Maestria is the choice of another Bean to Bar!

While our Maestria, tempering machine with 3 stages of tempering, with bain marie in the working bowl, the intelligent management system of parameters attracts the attention of Russian television, another "bean to bar" brings it into his laboratory to make company with other Fbm machines that already successfully produce his artisan chocolate.

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Moscow. Prima, enrobing attachment and another happy face.

by Umberto - Tuesday, November 21, 2017

Moscow. Prima, enrobing attachment and another happy face.

The choice is also repeated in Russia with Fbm and the service and quality of our machines dedicated to chocolate.

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