by Umberto - Tuesday, October 19, 2021
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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by Umberto - Tuesday, October 19, 2021
Still new chocolatiers who choose Fbm...
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by Umberto - Monday, October 18, 2021
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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by Umberto - Monday, October 18, 2021
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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by Umberto - Monday, October 18, 2021
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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by Umberto - Friday, October 15, 2021
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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by Umberto - Friday, October 15, 2021
In our "Bean to Bar Area" in Legnano we continue with the course. Time for Grindgo and Rumbo!
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