Two more days for Series 2.

by Umberto - Tuesday, October 19, 2021

Choco Zone Podcast is back with the second Series. There will always be many stories, secrets and productions of "chocolate makers" from every corner of the world. We start from the USA, home of the "bean to bar" and then, after a few episodes, we will move to new continents to cover the whole world. Because chocolate has fantastic producers everywhere and Choco Zone keeps talking about them...


 

Bean to Bar Area. The tempering machine...

by Umberto - Tuesday, October 19, 2021

Bean to Bar Area. The tempering machine...

Unica, dedicated to two-ingredient chocolate, is the tempering machine we have chosen for our "bean to bar" course in October at our school in Legnano.

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India. Tempering with Fbm...

by Umberto - Tuesday, October 19, 2021

India. Tempering with Fbm...

Still new chocolatiers who choose Fbm...

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Rumbo's work...

by Umberto - Monday, October 18, 2021

There are people who can take their eyes off this...


 

Choco Zone Podcast. Almost ready to start...

by Umberto - Monday, October 18, 2021

Choco Zone Podcast. Almost ready to start...

This week our Podcast is back. From Thursday 21st we will still be online with the second series of our Podcast. Receiving requests to come back to tell what's behind the world of craft chocolate was a pleasant surprise for us and in this second series we will still have special guests. Stay tuned.

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Bean to Bar Area. Conching with Kleego...

by Umberto - Monday, October 18, 2021

Bean to Bar Area. Conching with Kleego...

Conching chocolate is giving your own mark to the product by deciding the acidity we want to leave imprinted in our chocolate. This is also what is taught during our course.

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Chocolate is fun...

by Umberto - Monday, October 18, 2021

Chocolate is fun...

It is not only good and a cause of good humor for everyone who tastes it but it is also fun for those who work it like this young Danish chocolatier with Proxima, our tempering machine.

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Eurochocolate. Chocolate is made from cocoa beans.

by Umberto - Friday, October 15, 2021

Production has begun in the Eurochocolate chocolate factory. Ninja Kid, Grindgo prepare and then leave the job to Rumbo to start obtaining the "liquor" that we will use for our chocolate...


 

This means continuous tempering of chocolate...

by Umberto - Friday, October 15, 2021

This means continuous tempering of chocolate...

Two totally independent circuits that treat the temperature of the chocolate in all conditions. With the bowl full or with a small amount of chocolate. A difference delta of 20 points to check the tempering power. Crystals that melt and then go back to being induced to crystallization thanks to the tempering column. This is continuous tempering.

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We proceed with the "bean to bar" course...

by Umberto - Friday, October 15, 2021

We proceed with the "bean to bar" course...

In our "Bean to Bar Area" in Legnano we continue with the course. Time for Grindgo and Rumbo!

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