Enrobing with Proxima...

by Umberto - Tuesday, June 28, 2022

Pralines covered with dark chocolate and handcrafted decorated with pistachio grains. Proxima and its wrapping trolley!


 

Bean to bar Area. After the bean to bar course...

by Umberto - Tuesday, June 28, 2022

Bean to bar Area. After the bean to bar course...

In the new location, the now famous Fbm course is over. Thanks to all the participants who came from 3 different continents to testify that the "bean to bar" is universal and the explanations, knowledge and experience we offer are winning and credible.

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The top in London produces with Fbm...

by Umberto - Tuesday, June 28, 2022

The top in London produces with Fbm...

Even the chocolate producer for one of the coolest brands in London produces bars with Fbm technology!

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Thin enrobe and small inclusions in the filling...

by Umberto - Monday, June 27, 2022

Made with Duplica in France. What seems impossible can be produced with Duplica, our "one-shot".


 

Test with Duplica...

by Umberto - Monday, June 27, 2022

Test with Duplica...

For an Icelandic customer who produces a large amount of different shapes and flavors of pralines with our one-shot Duplica...

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Duplica for rectangular fillings...

by Umberto - Monday, June 27, 2022

Duplica for rectangular fillings...

Rectangular napolitans for an Asian airline produced with our "one-shot" Duplica...

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Proxima and Duplica in France!

by Umberto - Friday, June 24, 2022

Proxima and Duplica in France!

More filled pralines with our one-shot machine and our dedicated tempering technology.

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Bean to bar Area: the tempering of chocolate...

by Umberto - Friday, June 24, 2022

Bean to bar Area: the tempering of chocolate...

Unique for our "bean to bar" course. Unica is the most popular tempering machine among "chocolate makers" who rely on Fbm because it allows manual production but is also the basis, thanks to the "bean to bar upgrade" and the pneumatic dispenser, for a future important production line with addition of Mold Loader and  Clima, the vertical tunnel.

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Choco Zone Podcast. Episode 16: Catica chocolates. A family "tree to bar" in Costarica.

by Umberto - Thursday, June 23, 2022

In this episode we are with Catalina and Moises that have plantanations, knowledge about cocoa and the fermentation so that started to make their own chocolate. From San Josè, a good episode full of news about cocoa and chocolate.


 

From bean to... geco!

by Umberto - Thursday, June 23, 2022

From bean to... geco!

Many think that the chocolate makers who transform cocoa into chocolate only produce bars but this is not the case as many now produce dragees, pralines and molds like this "gecko" in Paris...

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