Vegan brownie...

by Umberto - Sunday, April 30, 2017

Vegan brownie...

More and more people attend our school, and among them, the bigger the interest in the "vegan" world. For them, but also for everyone else, here's a really tasty recipe. Even a cake like the Brownie without eggs and milk has its charm and now it's enough to talk and it is time to explain how it is done.

Ingredients.

250 gr whole flour
50 gr of rice flour
150 grams of whole cane sugar
50 g of cocoa powder
1 pinch of cinnamon
1 cup of sweet yeast for cakes
200 ml of orange juice
50 ml of water
50 ml of extra virgin olive oil or rice oil
50 g shelled hazelnuts
50 gr of chocolate drops or chopped chocolate
Preparation

Sprinkle the oranges, filter the juice and pour it into a graduated 200-ml mill. Dilute orange juice by adding 50 milliliters of water and mix. Pour rice flour and whole flour into a bowl and mix. Weigh the whole cane sugar and the cocoa powder. Pour them into the bowl with the flour and add the cinnamon. Combine extra virgin olive oil or rice oil and orange juice. Mix until a creamy mixture is reached.
At this point, combine powdered yeast and shelled hazelnuts (chopped or left over) together with chocolate drops (or chopped chocolate). Mix and create a homogeneous compound. Pour it into a pan. Bake in a ventilated oven at 180 ° C for about 30 minutes. Allow to cool and with the aid of a knife divide the cake into so many small rectangular portions. They use standard rectangular pyrophiles to get the number of brownies they prefer.

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Let's go ... to temper ...

by Umberto - Saturday, April 29, 2017

Let's go ... to temper ...

We have tempered commercial chocolate, bean to bar chocolate, modica's chocolate,  2 ingredients chocolate, gianduia chocolate, chocolate with inclusions, chocolate with honey and agave, milk chocolate, white and colored chocolate ... and now we are also tempering the creams!

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Also in Atlanta, tempered bean to bar with Fbm.

by Umberto - Friday, April 28, 2017

Also in Atlanta, tempered bean to bar with Fbm.

The temper of 2-ingredient "bean to bar" chocolate is not a simple thing for a normal tempering machine. That's why we've created the variations dedicated to "bean to bar" chocolate that are so much appreciated by chocolate makers. The difference? It's here in these tablets...

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Atlanta. If you go, do not forget to jump here...

by Umberto - Friday, April 28, 2017

The spirit of American craftsman is this. A beautiful couple who produces a good chocolate also thanks to Fbm.


 

Travel in Indonesia (last chapter): Good bye Indonesia...

by Umberto - Friday, April 28, 2017

Travel in Indonesia (last chapter): Good bye Indonesia...

A generous land, a huge quantity of cocoa but little cured until some time ago. Now, there is a new path also here, and Fbm will also try to make a contribution. See you soon, Indonesia...

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Travel in Indonesia (Chapter 10): Chocolate gets married with other local excellence...

by Umberto - Thursday, April 27, 2017

Travel in Indonesia (Chapter 10): Chocolate gets married with other local excellence...

Like the green tea that never misses from every home of the 250 million Indonesians...

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And also a nice Climatico in Las Vegas...

by Umberto - Thursday, April 27, 2017

And also a nice Climatico in Las Vegas...

Our tunnel Climatico allows you to crystallize the chocolate in the best way minimizing moisture and ensuring daily cleaning thanks to a single switch...

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Travel in Indonesia (Chapter 9): Even here, the best chefs start to create with chocolate...

by Umberto - Wednesday, April 26, 2017

Travel in Indonesia (Chapter 9): Even here, the best chefs start to create with chocolate...

Here is a Sculpture created by a young chocolate maker in Jakarta.

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About Las Vegas...

by Umberto - Wednesday, April 26, 2017

About Las Vegas...

Here are the last 2 bean to bar tempering machines that have been added to produce artisan chocolate in Las Vegas!

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Travel in Indonesia (Chapter 8): a Book for Chocolate...

by Umberto - Wednesday, April 26, 2017

Travel in Indonesia (Chapter 8): a Book for Chocolate...

It is with a book that you want to explain and divulge the difference between chocolate and surrogate, between history and market, between artisans and large industries. A beginning that is already beginning to bring satisfaction.

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