In US, who begins with Prima, goes on with Proxima and, now, continues with Unica ...

by Umberto - Saturday, July 23, 2016

In US, who begins with Prima, goes on with Proxima and, now, continues with Unica ...

In the state of Georgia,  Athens, it happens that in two years this bean to bar chocolate maker becomes something important and needs more machines to be able to meet the demand and market opportunities. So now comes Unica.

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Last from Spain...something special with Rovira!

by Umberto - Friday, April 10, 2015

Occasionally one of the most famous chocolatiers in the world opens the doors of his kingdom to some television .... Obviously the tempering machines of Fbm are always there to guarantee him a perfect chocolate for processing.


 

Proxima is also in Lloret de mar!

by Umberto - Wednesday, April 08, 2015

Proxima is also in Lloret de mar!

Proxima came not only in the South of Spain, but also in one of the centers of the young Spanish nightlife!

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Proxima in the South of Spain!

by Umberto - Tuesday, April 07, 2015

Proxima in the South of Spain!

Proxima, our tempering machine more flashy has also been chosen by this Spanish chocolate shop! The ability to shrink the multiple functions of the medium-small tempering machine of  Fbm keeping a good bowl of 25 kg., has allowed Proxima to grow more and more in this short period since its first presentation, which took place only in January 2013.

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Good chocolate from the hot Arizona ...

by Umberto - Friday, April 03, 2015

Good chocolate from the hot Arizona ...

Also in Arizona Fbm has some customers that make special and unusual chocolate. Really nice!

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Recipe of March by the School of Las Vegas: whipped caramel ganache

by Umberto - Tuesday, March 31, 2015

Recipe of March by the School of Las Vegas: whipped caramel ganache

Waiting to come back in the School of Jean-Marie Auboine next 28 of April,  for the first course with Fbm about the "from beans" chocolate makers, here is the recipe for this month:

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Lausanne: 2 Maestria for Easter ...

by Umberto - Monday, March 30, 2015

Lausanne: 2 Maestria for Easter ...

Also in the cradle of European chocolate, Switzerland, are waiting Easter with the classical compositions. For the tempering of chocolate? 2 continuos tempering machines Maestria full optionals ...

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Scotland: a beautiful thing!

by Umberto - Wednesday, March 25, 2015

Scotland: a beautiful thing!

A beautiful thing!  We all work with more or less enthusiasm, but there are some things that make you get up in the morning with a smile. Find a customer of Edinburgh, capable, accurate, very demanding, which takes a continuos tempering machine Unica for chocolate "from beans," test it , work it, "squeezes it" and then, after a few months adds a second one .... A beautiful thing !

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Chocolate "from beans" near Chicago: after Unica.... Maestria!

by Umberto - Sunday, March 22, 2015

Chocolate "from beans" near Chicago: after Unica.... Maestria!

One of the most rising "from beans" chocolate maker, located near Chicago, started  2 years ago its own production starting with Unica "from beans' upgrade". Now, forced to grow for the bigger demands of its customers, has decided to buy the bigger Fbm sister, Maestria, asking again for the changes that we make for chocolate "from beans." Satisfied!

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The first course for "from beans" chocolate in Las Vegas!

by Umberto - Tuesday, March 17, 2015

The first course for "from beans" chocolate in Las Vegas!

In April,  28, 29 and  30,  will be held in Las Vegas at the JMA School our first course dedicated to chocolate "from beans" with Jean Marie Auboine and with our machines dedicated to this production of crafter chocolate! Anyone wishing more information about promotions and content of the course as well as facilities with hotels and local assistances, please contact us to fbm@boscolo.it.

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