Ninja Kid in Piedmont ...

by Umberto - Thursday, July 30, 2020

Ninja Kid in Piedmont ...

Our Ninja Kid is already a hit. Tested and purchased by some "chocolate makers". Here it is with one of the new users, Piccola Pasticceria di Casale Monferrato, one of the most emerging "chocolate makers" on the Italian  market for bean to bar chocolate.

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Other friends from Spain...

by Umberto - Wednesday, July 29, 2020

Other friends from Spain...

From father to son. After many years, twenty five, one of the most famous restaurateurs in Catalonia restarted  working chocolate and go on working it with fbm

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Other happy faces in France. Taokid and Compatta...

by Umberto - Tuesday, July 28, 2020

Other happy faces in France. Taokid and Compatta...

Our new balls mill is already working by our customers. Here, in France, there is two of them, which added also our tempering machine Compacta 

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About Belgium and "bean to bar" ...

by Umberto - Monday, July 27, 2020

About Belgium and "bean to bar" ...

Here is Jonas Hoekman, one of the first "chocolate makers" who already chose Fbm technology many years ago and who has been producing "diary free" products for some years. Now Jonas is starting a new ambitious path and whoever wants information can find out more at this link: https://www.kickstarter.com/projects/jonashoekman/be-happy-belgian-organic-chocolate-and-dairy-free -alternatives

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Rumbo in Belgium!

by Umberto - Friday, July 24, 2020

Rumbo in Belgium!

Even in Belgium, in the homeland of chocolate, many artisans are abandoning commercial chocolate and starting to create their own chocolate using the stone mill, using Rumbo. The difference is total, from the flavor to the uniqueness of the chocolate, from the presentation of the laboratory to the variability of the production.

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Rumbo all over the world ...

by Umberto - Tuesday, July 21, 2020

Rumbo all over the world ...

And here we are in Malaysia, in Kuala Lumpur where we already have some customers who produce "bean to bar" chocolate with Fbm but now another is added that will transform cocoa into chocolate with our Rumbo.

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Cut, split and clean with Ninja Kid ...

by Umberto - Monday, July 20, 2020

Cut, split and clean with Ninja Kid ...

The minor version of the "Ninja Bean" has the same "target". And also here you can use products such as almonds, hazelnuts, pistachios and any other raw material that you want to turn into grain. The "Ninja" knows how to cut ...

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Here is Ninja Kid...

by Umberto - Thursday, July 16, 2020

For the new "chocolate makers" who want Fbm technology from the beginning of their "bean to bar" experience. Small but effective, the younger brother of Ninja Bean.


 

"Bean to bar" chocolate is not a passing trend, even in Sweden!

by Umberto - Tuesday, July 14, 2020

"Bean to bar" chocolate is not a passing trend, even in Sweden!

When we started, almost ten years ago, with the first lines for the production of "bean to bar" chocolate, there were people who spoke of a passing trend and that only the big industries had to make the chocolate. Many tried to isolate us and frighten those who wanted to start. This is why we have made schools all over the world and for this reason we always follow our customers, well beyond the sale and the guarantee. Now everyone has noticed that the "bean to bar" is the craftsman's revenge on the "big". It is the artisan quality that nobody can make industrial. It is the product before the margin. And now everywhere the "bean to bar" is a winner and even in a difficult moment like this, the joy of customers who want to escape enjoying a tablet with a unique and special flavor remains, even in Sweden!

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Bean to bar Legnano area. Next course in September!

by Umberto - Monday, July 13, 2020

Bean to bar Legnano area. Next course in September!

The next 7,8 and 9 of September we will resume the courses dedicated to the "bean to bar" in Legnano. Anyone wishing information, please contact marketing@boscolo.it. See you there!

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