Here we are at Philly Candy Show!

by Umberto - Sunday, January 07, 2018

Here we are at Philly Candy Show!

Here is our Booth in Philadelphia, where we start the New Year. 2018 full of Exhibitions and Events!

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Fluxo, the chocolate show...

by Umberto - Saturday, January 06, 2018

Almost ready for the opening, a new shop in the center of Wien where Fluxo, our 3 meters wide wall with real milk chocolate waterfall, will dominate. #chocolateforall is more and more Fbm and not just a Hashtag!


 

And in Guadalupe it also comes Rumbo...

by Umberto - Friday, January 05, 2018

And in Guadalupe it also comes Rumbo...

About South America, about bean to bar. About artisan chocolate in Guadalupe. The transformation, even here, is made thanks to our Rumbo stone mill.

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A special story of a bean to bar in Nicaragua (Chapter II).

by Umberto - Friday, January 05, 2018

A special story of a bean to bar in Nicaragua (Chapter II).

The tempering of artisan chocolate that is created from the pressed cocoa and the addition of sugar is complicated. We started years ago with the "old" Unica 25Kg studied for bean to bar, which today has become the "new" Unica 40Kg with even more performing solutions that can temper even the most complicated chocolates without complications. Coming from Belgium, this chocolate maker did not want to distort the origin of cocoa with additions of cocoa butter but he did not even want to deprive himself of the best possible tempering for his chocolate. Here we are together, in Nicaragua, Unica, he and the wrinkled cocoa becoming chocolate.

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Even in Sydney...

by Umberto - Friday, January 05, 2018

Even in Sydney...

You coat with Prima and its enrobing attachment and the most satisfying thing for us is that those who start with Fbm then, when they grow, always continue with us!

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While in Moscow other enrobing machines arrive...

by Umberto - Thursday, January 04, 2018

While in Moscow other enrobing machines arrive...

Prima is not just a fantastic tempering and dosing machine for chocolate molds. Before it can become a real professional enrobing machine with its own enrobing attachment equipped with air blower, an independent engine to cut the tails in the upholstery, engine equipped with a speed regulator and beating. And so that even in Moscow, by now, it has become a fashionable machine...

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Bean to bar in Singapore...

by Umberto - Thursday, January 04, 2018

Bean to bar in Singapore...

You produce and work with Fbm. Prima is our 10Kg tempering machine which tempers bean to bar chocolate with the addition of cocoa butters. The most common solution among young artisan chocolate producers!

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A special story of a bean to bar in Nicaragua (Chapter I).

by Umberto - Wednesday, January 03, 2018

A special story of a bean to bar in Nicaragua (Chapter I).

In almost the entire American continent, the bean to bar has now become synonymous with quality artisan chocolate. In some countries some very special types of cocoa are grown but are still too often "eaten" by the international market and sometimes local farmers are limited by the buyers' price. Then, sometimes, the big exception happens. Like this young Belgian chocolate maker who has decided to create a "from tree to bar" chocolate factory directly in Nicaragua in order to produce a divine chocolate and at the same time to recognize the right price for cocoa growers who need to grow in care and in the development of their plantations like this where the "wrinkled" cocoa is grown.

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Fluxo,the chocolate wall that impresses...

by Umberto - Wednesday, January 03, 2018

Fluxo,the chocolate wall that impresses...

All those who enter the room where there is Fluxo, can not get out without taking away some chocolate. Designed to do a favor to a Customer and Friend, we have now had to include it in our standard production. Unlike all the others, this works with real chocolate and the scent that emanates, in addition to the visual show, is evident. Compared to all other fountains on the world market, Fluxo is the only one that has a heating system in both the recovery tanks and the dosing system and also in the same vertical casting walls. Using chocolate instead of wax or ice-cream variegates rather dissimilar to chocolate offers something tangible and real for those who have the possibility and the space to offer Fluxo in their shop. Of course it is something that allows large chains and important local shops of international level, but it is precisely for this reason that the choice to create a plant dedicated to real chocolate is the winning weapon of our new creation.

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About USA: Fbm also grows in the best web community ...

by Umberto - Tuesday, January 02, 2018

About USA: Fbm also grows in the best web community ...

Yeah, in 2018 the collaboration between Fbm and "the chocolate life.com" will grow again. In addition to continuing the historic cooperation in the Las Vegas Chocolate School, where Clay Gordon, founder of the newwork, and Jean-Marie Auboine organize with Fbm the courses dedicated to the "Bean to Bar", this year the presence of Fbm will also grow in other new common manifestations and obviously in the network more followed by the chocolate world of the web. The first joint appointment is at PhillyCandyShow, in Pensylvania where we will have Clay Gordon himself who will explain the chocolate and chocolate bars of Fruition Chocolate, one of the most important American chocolate makers in the world, a multi-winner of the International Chocolate Awards, which produces with Fbm his chocolate in the north of New York.

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