Here is our recipe of this month. Kenya.

by Umberto - Tuesday, January 31, 2017

Here is our recipe of this month. Kenya.

Also this one is  from the King of chocolate, Ernst Knam.

Ingredients
For the base 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

For the ganache
150 grams of raspberry jam
350 grams of dark chocolate
110 ml of liquid fresh cream

For the top
50 g unsweetened cocoa powder
 
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.

Ganache with raspberry

Put the cream into a bowl on medium heat. Add pieces of dark chocolate and stir until complete dissolving. Add the raspberry jam, then mix everything evenly. 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 ganache creating a central "mountain" and leave at negative temperature for 1 hour.

After this first hour, dusting with cocoa the top of the cake and leave in the fridge for 1 hour at the end of which the cake is ready!

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Working with Unica...

by Umberto - Monday, January 30, 2017

Something more about our tempering machine Unica with enrobing belt of 25 centimeters wide ...


 

And then, immediately, Intersicop Madrid!

by Umberto - Monday, January 30, 2017

And then, immediately, Intersicop Madrid!

From 19 to 21 February we will be present with our booth at the Exhibition buildings in Madrid.

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Next meeting in Milan for the Salon du chocolat...

by Umberto - Sunday, January 29, 2017

Next meeting in Milan for the Salon du chocolat...

Where, together with representatives of Fermento Cacao, other italians "bean to bar" chocolate makers and Ernst Knam, "the King of chocolate of Real Time TV", we ll do culture and entertainment with the magic appeal of the chocolate.

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From Japan to Fbm!

by Umberto - Saturday, January 28, 2017

From Japan to Fbm!

Even in Japan Fbm is increasing more and more its presence. Here is a new owner of Fbm tempering machine at Sigep of Rimini!

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Au revoir Sirha!

by Umberto - Friday, January 27, 2017

Au revoir Sirha!

Also in Lyon we have finished our job ... Merci France!

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Slitti. Someone very important for the Italian chocolate.

by Umberto - Friday, January 27, 2017

Slitti. Someone very important for the Italian chocolate.

A very welcome visit by a dear friend. Andrea Slitti, one of the most prestigious symbols of the Italian artisan chocolate. For years, Andrea turns to us becoming, by now, almost one of our machines "collector". For us, go over the "Slitti" examination,  is always a great source of pride.

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Also Compatta and Proxima remain in France ...

by Umberto - Friday, January 27, 2017

Also Compatta and Proxima remain in France ...

And not only these. Here we are with Jerome, our historical customer who has a good number of production and coating lines of Fbm!

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International chocolate Awards and Fbm. Something good for chocolate.

by Umberto - Thursday, January 26, 2017

International chocolate Awards and Fbm. Something good for chocolate.

Christy Martin, Umberto Boscolo and Monica Moschini in the booth of Fbm for Sigep. International Chocolate Awards, excellent international organization that analyzes and judges without any prejudice and with absolute objectivity the chocolate, will continue its path also in 2017 with Fbm in order to search for the best chocolate made in every continent till the final proclamation of the best one!

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Prima in France ...

by Umberto - Thursday, January 26, 2017

Prima in France ...

And so, our Prima remain in France after Sirha of Lyon ...

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