The recipe of the month: the Mokaccina 's cake of Ernst Knam...

by Umberto - Saturday, April 30, 2016

The recipe of the month: the Mokaccina 's cake of Ernst Knam...

As usual, also this month we close with a recipe proposed by our school.

ingredients:
300 g chocolate pastry, 150 g custard
For the pastry
200 g butter, 200 g sugar, 75 g whole eggs, 3 g salt, 1 vanilla pod, 8 g baking powder, 370 g weak flour, 30 g cocoa powder
For the custard
1 l fresh whole milk, 2 vanilla beans, 240 g egg yolks, 170 g sugar, 60 g of corn starch, 20 g of rice flour,
For the dark chocolate ganache
150 ml fresh cream, 300 g dark chocolate 60%
For the chocolate cream and coffee
250 g custard, 250 g dark chocolate ganache, 30 g instant coffee
For the white chocolate ganache
100 ml fresh cream, 200 g white chocolate,
For decoration
50 g dark chocolate ganache

 

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Coconut bars covered with the black chocolate ...

by Umberto - Saturday, April 30, 2016

Coconut bars covered with the black chocolate ...

Here is the English's coconut bars covered with chocolate.

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Also from Korea and France in our Bean to Bar Area!

by Umberto - Friday, April 29, 2016

Also from Korea and France in our Bean to Bar Area!

Here are other pictures of people arrived this week in our Bean to bar Area where they have made chocolate from the cocoa beans!

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From Ecuador to Bean to Bar Area!

by Umberto - Friday, April 29, 2016

From Ecuador to Bean to Bar Area!

Here we are with a customer of Ecuador visiting our Bean to Bar Area. Select cocoa beans, toast them, break them and clean dividing the grain from the shells. Do cocoa liquor, add butter and sugar. Make, temper and wrap chocolate bars. This is the experience in our Bean to bar Area.

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We will be at Bakery China in Shanghai too!

by Umberto - Thursday, April 28, 2016

We will be at Bakery China in Shanghai too!

Since 11 to 14 of May, we will be present with our booth at Bakery China 2016, the most important Asian event dedicated to technology for the "food and sweet".

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We will be in Jeddah for Saudi Arabia Hotel and Hospitality!

by Umberto - Thursday, April 28, 2016

We will be in Jeddah for Saudi Arabia Hotel and Hospitality!

That's our next trade show. And in addition to tempering machines , this year, we also expose a coating line with a Climatico cooling tunnel of 6 meters! We wait you since 9 to 12 of May.

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Travel in Cocoa Vietnam (last): Cam on Ban Viet Nam!

by Umberto - Wednesday, April 27, 2016

Travel in Cocoa Vietnam (last): Cam on Ban Viet Nam!

A magic place where the cocoa trees are giving some of the best cocoa beans! Thanks, Vietnam or better "Cam on ban Viet Nam" ...

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Fbm and Ernst Knam together in Knam Experience Cooking Class!

by Umberto - Wednesday, April 27, 2016

Fbm and Ernst Knam together in Knam Experience Cooking Class!

Still together! Fbm and Ernst Knam, chocolatier and very famous italian TV star, work chocolate together since the start of Ernst in Milan  and Fbm could not follow Ernst in new experience inaugurated yesterday near his historic shop and the new workshop of  Anfossi street.

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Travel in Cocoa Vietnam (E): the fermentation of cocoa beans has made by a few specialized companies ...

by Umberto - Tuesday, April 26, 2016

Travel in Cocoa Vietnam (E): the fermentation of cocoa beans has made by a few specialized companies ...

In Vietnam, the fermentation of the cocoa beans, real secret to properly start getting a good chocolate, is performed by a few specialized centers which collect from small "farmers" their pods, open them and, then, have the seeds of cocoa crates on sun-exposed and covered by jute cloths or on the sliding stone floors that are sostiuiti at sunset with other plans so as to maintain the longest possible heat and make more homogeneous the treatment of all fermented seeds.

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Travel in Cocoa Vietnam (D): Trinitarian T5 and T9 ...

by Umberto - Monday, April 25, 2016

Travel in Cocoa Vietnam (D): Trinitarian T5 and T9 ...

The cocoa plants in Vietnam are Trinitario's type. Trinitario has 12 sub-families and the two most popular ones in Vietnam are two. The first is the T 5, more colorful and  with larger seeds harvested in a more liquid membrane. The second kinf is T 9 that has seeds slightly smaller and dry but, as feature and taste, they are closest to the wild Criollo cocoa, the typical of Amazon. (more...)

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