The recipe of the month: the "Black Forest" by Knam ...

by Umberto - Wednesday, November 30, 2016

The recipe of the month: the "Black Forest" by Knam ...

Here we are like every end of the month with the recipe of our blog. Met today in Centre in Milan for an event in which we will participate next February, here is a "must" for Ernst Knam: Black Forest.

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Waste and bad seeds out. Good cocoa beans inside.

by Umberto - Tuesday, November 29, 2016

Waste and bad seeds out. Good cocoa beans inside.

Cleanliness and choice of good beans for all participants in our "bean to bar course". Never take the beans and start working without checking. Woods, stones or seeds do not comply may damage the entire subsequent production ...

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San Francisco's trip (1st): Feve Artisan Chocolatier ...

by Umberto - Tuesday, November 29, 2016

San Francisco's trip (1st): Feve Artisan Chocolatier ...

A short trip did a few weeks ago in the magical San Francisco. Feve Artisan Chocolatier was the first meeting. European style, perfect pralines. This is the Shawn's job!

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One, two, three ... bean to bar!

by Umberto - Monday, November 28, 2016

One, two, three ... bean to bar!

And now we are starting a new 3-day course dedicated to "bean to bar" production with Fbm.  Five people from Uk, Russia, Lithuania and the Middle East with whom we are making chocolate with cocoa beans from Ghana.

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Also the second week of Pastry's Class has gone. See you next year!

by Umberto - Sunday, November 27, 2016

Also the second week of Pastry's Class has gone. See you next year!

Friday night ended our tenth day of our hystorical pastry course. Thanks to all participants!

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In Padua with the bean to bar line...

by Umberto - Saturday, November 26, 2016

In Padua with the bean to bar line...

Since yesterday and for all this weekend, we will be in Padua to exhibit our machines dedicated to bean to bar line. So, it is true that chocolate is not coming out from a pocket or a bag but it is created from cocoa and, in the end, it is not so complicated, expensive or impossible to make it and the people coud easly see this. Think to show to your costumer how you make your own chocolate. All could be better...

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Australia: also here, another Compatta for a new "bean to bar"...

by Umberto - Friday, November 25, 2016

Australia: also here, another Compatta for a new "bean to bar"...

The first continuous tempering machine really good for the artisan chocolate created by the cocoa bean is always Compatta. Even this Australian "bean to bar" chocolate maker is starting with Compatta.

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Indonesia: a Compatta for a new "from bean to bar" ...

by Umberto - Thursday, November 24, 2016

Indonesia: a Compatta for a new "from bean to bar" ...

Indonesia is the third largest producer of cocoa in the world. Much of this cocoa is monopolized by big multinationals. Finally, some small craftsmen have decided to follow the process of the cocoa since the fermentation to the chocolate production. How to temper it continuously? Sure, Compatta 15...

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At the Senate of the Italian Republic to receive a representative prize in the world ...

by Umberto - Wednesday, November 23, 2016

At the Senate of the Italian Republic to receive a representative prize in the world ...

Yes, sometime could happen. It happens that, after years of work around the world, by creating a good reputation of our technology and our aftersales services, Fbm be convened to receive recognition in the italian Senate, in Rome. Received by the Secretary Federica Chiavaroli, we are very pleased and we thank all those who have reported our job in the world for this important recognition that, frankly, we did not expect.

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From the Czech Republic ...

by Umberto - Tuesday, November 22, 2016

From the Czech Republic ...

In Fbm for another Prima, continuos tempering machine of 10 kilos of bowl ...

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