"EXTREME" of Ernst Knam.

by Umberto - Wednesday, May 31, 2017

"EXTREME" of Ernst Knam.

Here is the recipe of this month:

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In Las Vegas the roasting of cocoa beans has begun.

by Umberto - Wednesday, May 31, 2017

In Las Vegas the roasting of cocoa beans has begun.

The course dedicated to bean to bar production continues. After an accurate check of cocoa beans, the roasting process begins.

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Trip in South Africa (Chapter IX): So you start with artisan production...

by Umberto - Wednesday, May 31, 2017

Trip in South Africa (Chapter IX): So you start with artisan production...

After devoting energy, space, and time to teaching chocolate tasting, you start to have sales that lead to the purchase of a 7Kg- continuous tempering machine, to go further others and...

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In Las Vegas, in the Bean to Bar Area at Jma'School.

by Umberto - Tuesday, May 30, 2017

In Las Vegas, in the Bean to Bar Area at Jma'School.

Here is the first stage of the course. Selection of cocoa beans. This time the origins are Venezuela and Peru.

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Still Mexico. Still bean to bar.

by Umberto - Tuesday, May 30, 2017

Still Mexico. Still bean to bar.

Here is another producer who relies on Fbm for the temper of bean to bar chocolate.

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Trip in South Africa (Chapter VIII): the choice to educate to enjoy Chocolate.

by Umberto - Tuesday, May 30, 2017

Trip in South Africa (Chapter VIII): the choice to educate to enjoy Chocolate.

The difference between a commercial chocolate and an artisan one is enormous and it depends very much on the processing and the origin. That is why Pieter has devoted a large space of his company to tasting and learning the differences between the origins of cocoa.

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And today we start in Las Vegas...

by Umberto - Monday, May 29, 2017

And today we start in Las Vegas...

With the course dedicated to bean to bar. Presided over by Jean-Marie Auboine, Clay Gordon and Umberto Boscolo.

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Pastry course is over.

by Umberto - Monday, May 29, 2017

Pastry course is over.

And also this course ended with a creation of participants divided into two groups.

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Line with Jumbo also in Hungary...

by Umberto - Sunday, May 28, 2017

Line with Jumbo also in Hungary...

Melt, temper and coat with just a machinery with the capacity of the working bowl of 100Kg? Yes, even in Hungary they chose Jumbo!

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Trip in South Africa (Chapter VII): Pieter and Chocolate...

by Umberto - Saturday, May 27, 2017

Trip in South Africa (Chapter VII): Pieter and Chocolate...

Here we are with Pieter a few days ago. An Engineer who discovered a few years ago that the chocolate consumed in South Africa was often surrogate or loose chocolate with industrial origin. He realized that artisan chocolate is very different and it is passionate to produce it. So he started, almost as a game, to create a bean to bar reality. He knew us and he started an incredible journey that brings him to have nearly 50 insiders and now he is also ready to get off the black continent.

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