Here's the recipe of this month: "Torta Giorgio" by Ernst Knam.

by Umberto - Friday, June 30, 2017

Here's the recipe of this month: "Torta Giorgio" by Ernst Knam.

Directly from the "King of Chocolate", here's a really tasty cake.

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Proxima, instructions for use.

by Umberto - Friday, June 30, 2017

One of our most appreciated tempering machines by the market.


 

Winnower for a Bean to Bar in Albania ...

by Umberto - Thursday, June 29, 2017

Winnower for a Bean to Bar in Albania ...

Near Tirana. Even here they produce bean to bar chocolate!

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Tower Drop in the heart of Africa...

by Umberto - Thursday, June 29, 2017

Tower Drop in the heart of Africa...

We had already reached Congo with a Tower Drop a couple of years ago. They are now asking us to continue...

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Between an award and another one...

by Umberto - Thursday, June 29, 2017

Creo Chocolate from Portland with our Unica.


 

Still Spain. Compatta in Toledo.

by Umberto - Wednesday, June 28, 2017

Still Spain. Compatta in Toledo.

A Compatta is leaving to Toledo. Covered marzipan and biscuits also in Toledo thanks to Fbm.

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While in Spain, the choice is Aura.

by Umberto - Wednesday, June 28, 2017

While in Spain, the choice is Aura.

A prestigious chain of shops in Spain, Faborit, has instead chosen our table tempering machine Aura for all its new shops that will be inaugurated this season.

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Brazil. Mono, the chocolate fountains chosen in this chain of ice cream shops.

by Umberto - Wednesday, June 28, 2017

Brazil. Mono, the chocolate fountains chosen in this chain of ice cream shops.

We have several fans in Brazilian ice cream world. Most have always chose Twin and some Mini-Mono but, now, this new chain of ice cream shops has chosen Mono, with a single working bowl of 7Kg.

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Holland. A series of Maestria also here.

by Umberto - Wednesday, June 28, 2017

Holland. A series of Maestria also here.

And also here we are in the third consecutive Maestria in three years. The first tempering machine with the capacity of the woking bowl of 60Kg and leds. As already mentioned, the best satisfaction is when the customer continues to grow thanks to us. He gives us confidence, he knows us and then he relies on us continuing to grow.

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Portugal. Maestria here too...

by Umberto - Tuesday, June 27, 2017

Portugal. Maestria here too...

And also here it is the second Fbm in a few years that comes to work the chocolate. Customers who stay and continue to grow with us are the most beautiful thing about this fantastic project that is Fbm!

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