by Umberto - Thursday, January 21, 2021
Directly from Piedmont, here is who chooses the "stone" for their spread.
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by Umberto - Wednesday, January 20, 2021
The best way to develop your business in Ivory Coast, the main cocoa producer? Create a laboratory for the transformation of cocoa into chocolate with Fbm!
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by Umberto - Tuesday, January 19, 2021
Finished the mini course in our school dedicated to the production of chocolate from cocoa beans. Unfortunately the restrictions limit us but we will continue soon with other news!
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by Umberto - Tuesday, January 19, 2021
If Choco de Sol started with us and the "bean to bar" almost ten years ago, even the new German "chocolate makers" who chose us a few years ago continue to grow and always do so with us. Danke Jungs!
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by Umberto - Monday, January 18, 2021
Deciding the taste of your chocolate is the real "touch" of the chocolatier and Kleego is the machine that allows everyone to do it. In our school as in hundreds of "chocolate makers" workshops around the world.
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by Umberto - Monday, January 18, 2021
Continuing with the mini-course at our "bean to bar" chocolate school, here we are with Rumbo. Cameroon cocoa for a two-ingredient chocolate.
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by Umberto - Friday, January 15, 2021
The beauty of those who make "bean to bar" chocolate is that he not only creates bars or pralines. The "chocolate makers" also produce dragees such as Choco de Sol, one of the European pioneers of the "bean to bar" which produces these very special cocoa beans coated with milk chocolate.
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by Umberto - Friday, January 15, 2021
Our "mini" bean to bar course continues with the transformation of cocoa nibs into cocoa paste thanks to Grindgo, easy to use and quick to execute.
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