Happy Halloween!

by Umberto - Monday, October 31, 2016

Happy Halloween!

Meet on the streets of Las Vegas some days ago. This night, I think it is better to give some triks to these two funny guys ...

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Here is the recipe of this month: Amaretti.

by Umberto - Monday, October 31, 2016

Here is the recipe of this month: Amaretti.

With our depositors, Tower Drop or Sintesi,  you can do hundreds of kilos each a day, but who does not have these requirements, can have fun at home with this recipe dedicated to soft amaretti.

Recipe:

500 grams of almonds

500 grams of brown sugar

150 grams of egg whites

dusted with icing sugar

Method:

Toasted almonds at 160 degrees 5 minutes pr. Take off,  cool and chop finely. Mix the almonds with the brown sugar and egg white, previously slammed a few seconds, up to compose a smooth paste.

Sprinkle a little powdered sugar on baking sheet and casting the mixture according to the diameter you prefer to give to your amaretto.

At this point, put on the sugar again above each cookie. Bake the macaroons in a preheated oven at 160 degrees for 20 minutes. Remove from the oven, let cool and serve as best you want.

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Fruition chocolate: a gold medal at the International Chocolate Awards ...

by Umberto - Sunday, October 30, 2016

Here are products coated by Unica in the lab of Fruition Chocolate in Shokan, in the State of New York, by one of our customers honored this month at Kensington Olympia in London.


 

Next meeting: Dubai.

by Umberto - Sunday, October 30, 2016

Next meeting: Dubai.

Since 7 to 9 November ...

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Clay Gordon in Genoa at Zuccotti chocolate lab!

by Umberto - Saturday, October 29, 2016

Clay Gordon in Genoa at Zuccotti chocolate lab!

Zuccotti is a historical chocolate shop in Genoa where it actually produces chocolate. Zuccotti was the embryo of our Kleego project developed with Clay Gordon, which today is used all over the world by hundreds of the chocolate artisans who produce "bean to bar". Zuccotti is also the embryo of the batch tempering machine Quadro that we submitted this year and officially we ll present in the US next month. Precisely for this reason, Clay has asked to visit the laboratory of Zuccotti where he remained really impressed by their high quality production.

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Mindo Chocolate in Fbm!

by Umberto - Friday, October 28, 2016

Mindo Chocolate in Fbm!

Welcome Barbara, founder and owner of Mindo Chocolate: two production companies under the same brand. One in Ecuador and a second in Michigan. Chocolate is produced with Fbm and Barbara came to visit us this week, before beginning her exposure in Paris, at the Salon du Chocolat.

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Title: Approaches to Tempering: Part 1

by Clay Gordon - Friday, October 28, 2016

Title: Approaches to Tempering: Part 1

There are two main approaches to tempering, batch and continuous.

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From Mexico. Milk chocolate? No, dark with white criollo ...

by Umberto - Thursday, October 27, 2016

From Mexico. Milk chocolate? No, dark with white criollo ...

Chocolate is magic! Here we are with a very special chocolate from Mexico that is processed with Fbm machines. This chocolate arrives from a a white criollo cacao. It seems milk chocolate but is is a cool dark!

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Belize. Again, also here... with Fbm...

by Umberto - Thursday, October 27, 2016

Belize. Again, also here... with Fbm...

Another place, near the navel of the world ... Our Compatta , another Fbm right machine to temper continuously "bean to bar" chocolate!

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Saint Barthelemy. Back in Fbm with Prima!

by Umberto - Wednesday, October 26, 2016

Saint Barthelemy. Back in Fbm with Prima!

About Clients starting with Fbm and continue always and only with us. In the Caribbean, in Saint Barth, after the first tempering machine Prima with the enrobing belt purchased recently, now comes another one. Two Prima and one enrobing belt!

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