Happy faces: from Haiti to Paris...

by Umberto - Tuesday, October 31, 2017

Happy faces: from Haiti to Paris...

Where they produce bean to bar chocolate with our machines. Once again, Fbm is the most popular choice of bean to bar chocolate makers in the world.

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And we're almost ready for Dubai too!

by Umberto - Tuesday, October 31, 2017

And we're almost ready for Dubai too!

Where at Gulfood Manufacturing we are setting up our Stand Z2 A53 at Za'abeel Hall 2. We are waiting for you here too.

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Happy faces: Mazet, a legend of French chocolate...

by Umberto - Tuesday, October 31, 2017

Happy faces: Mazet, a legend of French chocolate...

... that has existed for centuries in France and has been producing his own chocolate for almost twenty years thanks to our tempering machines including the last arrived Jumbo.

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Paris. We are at Salon du Chocolat.

by Umberto - Tuesday, October 31, 2017

Paris. We are at Salon du Chocolat.

We are happy to come back to Paris and meet friends and customers in the Bean to Bar Village inside the most spectacular Salon!

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From Kazakhstan to produce "bean to bar" with Fbm!

by Umberto - Monday, October 30, 2017

From Kazakhstan to produce "bean to bar" with Fbm!

Here are other Participants of the Course in our Bean to Bar Area. Asel, from Kazakhstan, to start a new trip dedicated to artisan chocolate.

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Still from the Philippines. Harleen, chocolate with Fbm.

by Umberto - Monday, October 30, 2017

Still from the Philippines. Harleen, chocolate with Fbm.

Among the guests of the course there was also Harleen Jao, always from the Philippines. Historic Client of Fbm, she will also be present at Salon du Chocolat in Paris and she started to produce her own chocolate with Fbm to continue then with us for years.

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From the Philippines...

by Umberto - Sunday, October 29, 2017

From the Philippines...

Among the various guests of our Bean to Bar Course, also the winner of MasterChef Philippines who is starting a new path dedicated to chocolate with beans of Davao.

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The flavor of chocolate...

by Umberto - Saturday, October 28, 2017

The flavor of chocolate...

Increase the taste and characteristics of the origin cocoa. Reduce acidity. The conching now starts with Kleego.

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Ready for the work of Rumbo!

by Umberto - Friday, October 27, 2017

Ready for the work of Rumbo!

And always from the Course in our Bean to Bar Area, here we are ready to work with Rumbo to start the reduction and composition of the ingredients of our Colombian monoriginal chocolate.

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Bean to Bar Area. Pre Grinder...

by Umberto - Friday, October 27, 2017

Bean to Bar Area. Pre Grinder...

To speed up craft production, after Winnower, you can use our Pre-Grinder.

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