by Umberto - Friday, January 17, 2020
Here is another production of our bench-top dropping machine. Simple, quick and ductile!
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by Umberto - Friday, January 17, 2020
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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by Umberto - Thursday, January 16, 2020
Other French chocolatiers who choose our technology for their chocolate production...
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by Umberto - Thursday, January 16, 2020
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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by Umberto - Thursday, January 16, 2020
The January course dedicated to the "bean to bar" continues...
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by Umberto - Thursday, January 16, 2020
Always a pleasure to meet those who own a dozen of your machines and continue to believe in you...
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by Umberto - Wednesday, January 15, 2020
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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by Umberto - Wednesday, January 15, 2020
Here are the new owners of the tempering machine with enrobing attachment brought to Paris!
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by Umberto - Wednesday, January 15, 2020
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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