Cassata modicana of Dolceria Bonajuto ...

by Umberto - Tuesday, February 28, 2017

No recipes this month but this elaboration made by a great company that is the heritage of Italian chocolate.


 

Spain. Still a franchise that chooses Fbm ...

by Umberto - Monday, February 27, 2017

Spain. Still a franchise that chooses Fbm ...

Here's our Aura, table tempering machine, in a shop of a famous Spanish franchise that has 21 stores. It was not easy to be chosen, but semplicity of use and reliability ,decreed after a careful analysis of internal structural parts and real productivity of tempered chocolate, were the winning points for us!

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Amsterdam ended. Now in Dubai.

by Umberto - Monday, February 27, 2017

Amsterdam ended. Now in Dubai.

After our participation in Chocoa now we are ready to reach Dubai Gulfood , where this year we will work at our local dealer.

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Chocoa: explain what the bean to bar is for Fbm ...

by Umberto - Sunday, February 26, 2017

Chocoa: explain what the bean to bar is for Fbm ...

Thanks to Chocoa for inviting us in Amsterdam also to express my point of view, with Fbm, for the bean to bar. Making chocolate is not complicated but the "bean to bar" is more exciting because the craftsman expresses themselves in a complete way, and for who loves  the freedom of everybodies, we are among the first fans and technical supporter of this fantastic movement.

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Chocoa: in Belgium, what Kleego means

by Umberto - Sunday, February 26, 2017

Chocoa: in Belgium, what Kleego means

Here we are with a new customer of Fbm from Belgium. Many bean to bar chocolate makers started producing their own chocolate without conching. In the end, even using best cocoa beans, the result is good but it is always, when ingested it, there is the aftertaste of the bulky strong acidity. More and more artisan chocolatiers have found that just a short conching done with a real counche like Kleego give the possibility to solve the problem.

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Chocoa: happy faces from Austria with Rumbo ...

by Umberto - Saturday, February 25, 2017

Chocoa: happy faces from Austria with Rumbo ...

Even in Austria the chocolate is made by Rumbo and in Chocoa 2017 meets again Fbm.

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Chocoa: happy faces also in Taiwan

by Umberto - Saturday, February 25, 2017

Chocoa: happy faces also in Taiwan

Here is another bean to bar chocolate maker that is working with Fbm technology. Even in Taiwan, they make artisan chocolate and this is the best witness that chocolate makers "bean to bar" are growing with the result to be a big world family!

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Chocoa: happy faces from Costa Rica

by Umberto - Saturday, February 25, 2017

Chocoa: happy faces from Costa Rica

Juan Pablo, owner of Nahua, is one of the best suppliers of cocoa beans from Costa Rica. In addition to this it is much more than just a customer for Fbm with which for years is growing in the production of one of the best chocolates of Costa Rica.

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Chocoa: Happy faces from Russia

by Umberto - Friday, February 24, 2017

Chocoa: Happy faces from Russia

When it says that bean to bar chocolate is now a worldwide movement. Here another historical customer of us that produces its chocolate with honey in Russia.

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Chocoa: happy faces from Switzerland

by Umberto - Friday, February 24, 2017

Chocoa: happy faces from Switzerland

One of our customers that produce bean to bar chocolate in Switzerland. As for the majority of b2b Americans, they also produce chocolate with 2 ingredients. Courageous in doing this where usually the cocoa butter in Switzerland is a must, but this is the real spirit of the bean to bar: free to express themselves with chocolate!

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