And here is our recipe for this month ...

by Umberto - Saturday, December 31, 2016

And here is our recipe for this month ...

Another one from Ernst Knam that will return next year in our school, here's Giulio cake.
Ingredients
For the cocoa pastry
125 g of soft butter
125g caster sugar
50 g of eggs
1/2 vanilla bean
5 g of yeast powder
200 g flour 00
40 g of cocoa
For the chocolate ganache
150 g of dark chocolate 60%
110 ml of liquid fresh cream
For the mou
100g caster sugar
100 g of liquid fresh cream
90 g of soft butter
Method
Shortcrust
Mix the butter and sugar with vanilla seeds, add the eggs, baking powder, flour and cocoa. Work quickly, form a loaf, wrap with plastic wrap, leaving it in the fridge for 3-4 hours.
Mou
Put sugar in a suitable container and caramelize reaching an adequate browning.
Heat the cream, add the caramel over medium heat for a few minutes, stirring constantly with a whisk.
When homogenized the mixture, add the butter moving the pan from the heat and incorporating well with a whisk.
Ganache Chocolate
Pour the cream into a bowl on medium heat. Add pieces of dark chocolate and mix until reaching a homogeneous mixture. Allow to cool.
Retrieve the pastry and roll out dough, placing it on a round container (mold or pan) greased and bake in preheated oven at 175 degrees (convection oven) for 15 minutes.
Remove from oven and allow to cool the base of pastry. Fill with salty toffee and leave negative temperature for 1 hour.
After this first hour, pour the ganache on the caramel and leave in fridge for 1 hour at the end of which the cake and ready!

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One year of run. And we are not "really tired"...

by Umberto - Friday, December 30, 2016

One year of run. And we are not "really tired"...

A year that ends with a large number of "targets" and satisfactions. The new tempering line machines which cover now also the new models of  Unica 40 and Maestria 60. The new series Quadro, static tempering machine,  but without interruptions. Eight schools in the world of which we are partners. Twenty-five exibitions where we have showed our technology around the world, on every continent. Exclusive sponsor of some International Organizations that seek and reward quality without looking at the source or the product label. Exclusive partner of several events dedicated to the craftsmen, which we consider vital essence for the sector and for the chocolate. Nearly 200 "bean to bar" in the world who rely on us and our machinery. Several courses in our Bean to Bar Area with chocolatiers that arrive from all over the world. New markets and new partners who believe in our project. Still great recognition for our after-sales service. Still great synergy with the most popular Community of the web for chocolate. Even a Senate Prize for how we represent Italy in the world. And finally the greatest satisfaction: Customers that give a big thank for the help that the people and the FBM machines have given. Thank you all and next year, the run goes on...

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Working with Rumbo...

by Umberto - Thursday, December 29, 2016

Working with Rumbo...

In the Bean to Bar Area ...

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Bean to bar Area: the rain of cocoa nibs...

by Umberto - Wednesday, December 28, 2016

Bean to bar Area: the rain of cocoa nibs...

Make chocolate creates scents and sounds that further increase the poetry around this magic product. Here we have the primary output of the Winnower that produces a sound similar to rain. A rain of cocoa nibs!

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Bean to bar Area in Legnano: also this week we are making chocolate...

by Umberto - Tuesday, December 27, 2016

Bean to bar Area in Legnano: also this week we are making chocolate...

Despite the holiday period, even today we started a new class for the production of chocolate in our Bean to bar Area. Here a just toasted cacao beans pan. Some italian pseudo-guru has said till some months ago that the b2b was only "a fashion without future or that was tight that only the Major could make it" but now it is more than sure that this is not right. The "Bean to Bar" is the Chocolate. As the cream and sweets dough are the Pastry.

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Sirha 2017 in Lyon.

by Umberto - Tuesday, December 27, 2016

Sirha 2017 in Lyon.

Yes, we still will be. We will present our tempering machines and depositor machines for dough of biscuits like eclairs and macarons.

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Sigep of Rimini and Sirha Lyon. Scary calendar...

by Umberto - Monday, December 26, 2016

Sigep of Rimini and Sirha Lyon. Scary calendar...

The beauty of the international circuit of fairs in our industry: being able to do the same event in two different places. In January 2017, the same weekend, on the same days, for the same market, there will be the two most important fairs in the new year. Scary calendar...

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Merry Christmas!

by Umberto - Sunday, December 25, 2016

Merry Christmas!

People need love and harmony to build a wonderful future. This message from the Miami airport is our wish for Christmas. But do not forget that it is essential to have with you a  good crafter chocolate bar!

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The Rumbo's job.

by Umberto - Friday, December 23, 2016

Rumbo is the most fascinating machine in the chocolate production cycle. But it does not end here. The good chocolate must to go through Counch, Tempering machine and Cooling tunnel...


 

Mexico: also Wolter won the International Chocolate Awards!

by Umberto - Friday, December 23, 2016

Mexico: also Wolter won the International Chocolate Awards!

And they make their chocolate with a huge number of machines of Fbm!

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