by Umberto - Monday, March 25, 2019
The old story that sees those who choose us grow more and more and always with us. A few years ago we gained the trust of one of the most important Indonesian producers who wanted to start with the bean to bar. Today the bean production has become the essence and needs to grow more and more. Our Rumbo and the automation with Clima 50 are the right answer.
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by Umberto - Monday, March 25, 2019
Deciding the degree of acidity with Kleego and choosing the preferred flavor of your own chocolate.
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by Umberto - Sunday, March 24, 2019
The report of our first course to produce chocolate in Thailand continues. Always with a smile and always with Rumbo, our melangeur.
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by Umberto - Saturday, March 23, 2019
Again biscuits produced as if they were dropped by hand...
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by Umberto - Friday, March 22, 2019
by Umberto - Friday, March 22, 2019
After visiting the plantations, we are back at the School to begin the FBM bean to bar course. It starts with the selection.
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by Umberto - Friday, March 22, 2019
We have always liked the challenges like customizations. Dropping dough for coconut biscuits has always been impossible or possible without maintaining the uniformity of the biscuits. Well, with some customization, Fbm with Tower Drop succeeds.
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by Umberto - Friday, March 22, 2019
In Thailand and nearby areas there are many "farmers" who are starting to approach the world of chocolate to find a better future. In Chiang Mai we explain that the bases for a good chocolate start from the field and begin with fermentation.
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by Umberto - Thursday, March 21, 2019
Again from South America come other chocolate producers who have cultivated cocoa for years. Something is finally changing in Peru too.
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by Umberto - Thursday, March 21, 2019
The beauty of Taobroma is that it is so simple to use and productive that everyone who tries it then, in the end, buys it and brings it to their laboratory...
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