Tower Drop... have fun making cookies!

by Umberto - Friday, January 17, 2020

Tower Drop... have fun making cookies!

Here is another production of our bench-top dropping machine. Simple, quick and ductile!

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Italian Fbm Area. Rumbo in the "bean to bar" course...

by Umberto - Friday, January 17, 2020

Italian Fbm Area. Rumbo in the "bean to bar" course...

More images from the course dedicated to handcrafted chocolate. The process of "creation" of chocolate 72% with Venezuelan mass has ended.

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Fluxo at Sigep!

by Umberto - Thursday, January 16, 2020

Ready to go to Sigep and here are the latest tests. Fluxo with bean to bar chocolate with the addition of cocoa butter...


 

Europain. Another new customer for Fbm!

by Umberto - Thursday, January 16, 2020

Europain. Another new customer for Fbm!

Other French chocolatiers who choose our technology for their chocolate production...

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Rumbo Kid in Spain!

by Umberto - Thursday, January 16, 2020

Rumbo Kid in Spain!

The technology dedicated to bean to bar is increasingly universal. Now even Spain appreciates and understands the goodness of handcrafted production!

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Italian Fbm Area. Reduce the nibs for our chocolate!

by Umberto - Thursday, January 16, 2020

Italian Fbm Area. Reduce the nibs for our chocolate!

The January course dedicated to the "bean to bar" continues...

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A dear friend from Belgium...

by Umberto - Thursday, January 16, 2020

A dear friend from Belgium...

Always a pleasure to meet those who own a dozen of your machines and continue to believe in you...

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One meter Fluxo...

by Umberto - Wednesday, January 15, 2020

One meter Fluxo...

They are seen more and more in the most beautiful shops in the world but not all of them have real chocolate. Fbm has always disliked "fakes" and has therefore created a wall waterfall for real chocolate for years that fills the entire local with perfume, enticing all patrons to take a "piece" from the shop...

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Compatta in Europain...

by Umberto - Wednesday, January 15, 2020

Compatta in Europain...

Here are the new owners of the tempering machine with enrobing attachment brought to Paris!

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The "bean to bar" course in Legnano continues!

by Umberto - Wednesday, January 15, 2020

The "bean to bar" course in Legnano continues!

From roasted cocoa beans, thanks to Ninja Bean, we have our own cocoa nibs that we will use as a base for the production of our chocolate.

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