While in Zurich the chocolate show debuts...

by Umberto - Monday, November 20, 2017

With real chocolate. With heating system. With 3 meters of pure chocolate dropping. No paraffin and no compound. Those who enter the shop can not leave without a piece of original chocolate. Once again, we wanted to please our Customer and overcome us arriving where the others could not...


 

From Turin to Bologna. Bean to Bar with Rumbo!

by Umberto - Monday, November 20, 2017

From Turin to Bologna. Bean to Bar with Rumbo!

Here we are with a real chocolate maker. A chocolate maker from Piedmont that represents "bean to bar" chocolate in Bologna, accompanied by our most famous "grinder": Rumbo!

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Again Bean to Bar from Perugia to Bologna. Again with Fbm!

by Umberto - Monday, November 20, 2017

Again Bean to Bar from Perugia to Bologna. Again with Fbm!

Chocolate with 2 ingredients? The origin of cocoa handed down in chocolate. No added cocoa butter and no other ingredient that alters the original flavor of the cocoa type and origin.

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In Bologna with Italian Bean to Bar!

by Umberto - Monday, November 20, 2017

In Bologna with Italian Bean to Bar!

Not only with pastry chefs and chocolate makers at CioccoShow but also with one of the biggest Italian representatives of bean to bar and his Chocolate Factory.

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In Moscow, a Dominican, an Italian and a Russian....

by Umberto - Sunday, November 19, 2017

In Moscow, a Dominican, an Italian and a Russian....

Together, at the Booth of Fbm, before attending the conference dedicated to bean to bar chocolate, managed by the organization of the event.

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Bean to Bar in Marseille (Last Chapter): and finally here it is the bar of the "Whale"...

by Umberto - Saturday, November 18, 2017

Bean to Bar in Marseille (Last Chapter): and finally here it is the bar of the "Whale"...

As always, bean to bar, ends with an artisan bar that has a special flavor. A flavor of origin of cocoa and a taste of craftsman that produces with passion and in his best possible way.

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And here we are in Bologna!

by Umberto - Saturday, November 18, 2017

And here we are in Bologna!

At CioccoShow, alongside craftsmen who produce chocolate. Fbm is the only supplier of the event because it believes that Italian handicrafts deserves the utmost possible support.

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Here we are in Moscow.

by Umberto - Friday, November 17, 2017

Here we are in Moscow.

With Aura, continuous tempering machine dedicated to small productions. Prima, our tempering machine with the capacity of the working bowl of 10Kg that can be completed with a professional enrobing attachment. Maestria, one of our biggest tempering machines. Even Maestria, in addition to having the third stage of tempering that is hardly found with other producers, has the system dedicated to "bean to bar" chocolate.

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Bean to Bar in Marseille (Chapter 3): Tempering chocolate with Proxima...

by Umberto - Friday, November 17, 2017

Bean to Bar in Marseille (Chapter 3): Tempering chocolate with Proxima...

Thanks to some modifications, Proxima guarantees the tempering for bean to bar chocolate. 

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Moscow. Salon du Chocolat arrives here too.

by Umberto - Friday, November 17, 2017

Moscow. Salon du Chocolat arrives here too.

And here too, Fbm introduces itself with its technology for bean to bar chocolate makers and local pastry shops.

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