by Umberto - Friday, July 17, 2026
This year again, we are in Lima for the Salón del Cacao y Chocolate, meeting old friends and some new customers who have placed their trust in us once more this year.
Read the rest of this entry »
by Umberto - Friday, July 17, 2026
Another Rollerchoco60 plus for chocolate at work, coating with chocolate in one of the most important confectionery companies in Slovakia...
Read the rest of this entry »
by Umberto - Friday, July 17, 2026
Friends of Fbm, Nazrul, President of Fbm Asia, and Louis, our partner in the Indonesian Fbm Area, where we have been offering our famous "bean to bar" courses for a year now...
Read the rest of this entry »
by Umberto - Thursday, July 16, 2026
Here is Rollersweet40 at the end of the cycle with the automatic discharge for these Bronte pistachios, right in Bronte.
Read the rest of this entry »
by Umberto - Thursday, July 16, 2026
One of the most original and intriguing dragée producers, like Bellantoni, has chosen Rollerchoco60 to boost their unique and inimitable dragée production!
Read the rest of this entry »
by Umberto - Thursday, July 16, 2026
Still at our Singapore booth, where we received a wonderful visit from a long-time customer of ours who owns a large number of tempering machines and is now adding another Proxima.
Read the rest of this entry »
by Umberto - Thursday, July 16, 2026
Here we are at our Singapore booth with a bean-to-bar chocolate producer who, after her first Compatta, is now adding a second one...
Read the rest of this entry »
by Umberto - Wednesday, July 15, 2026
And the hottest "bean to bar" course of July has also ended. Thanks to all the participants, and see you next time!
Read the rest of this entry »
by Umberto - Wednesday, July 15, 2026
Here we are, tempering and molding with Unica. Our chocolate is finally taking shape!
Read the rest of this entry »