Bean to Bar Area. Group photo!

by Umberto - Thursday, July 10, 2025

Bean to Bar Area. Group photo!

And finally, it concludes with tons of information and methods on bean-to-bar chocolate production, lots of chocolate bars, and a diploma to take home with a souvenir group photo featuring Rumbo, the queen of the bean-to-bar course...

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Rumbokid in California....

by Umberto - Wednesday, July 9, 2025

Rumbokid in California....

RumboKid is a versatile stone mill, increasingly popular thanks to its computer-based recipe management system, the hot air that aids in conching and uniform mixing of the product, and the safety features that are virtually nonexistent in most "melangers." And so, over the past month, our stone mill has been traveling to laboratories around the world; from Milan to Los Angeles, from Peru to Saudi Arabia...

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Bean to bar Area. Chocolate tempering.

by Umberto - Tuesday, July 8, 2025

Bean to bar Area. Chocolate tempering.

Here is the final chapter of the production of "bean to bar" chocolate in our Legnano course where Unica gives its best for a tasty, shiny and crunchy bar.

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Grindgo. Not just for cocoa...

by Umberto - Tuesday, July 8, 2025

Grindgo. Not just for cocoa...

Grindgo is ideal for creating cocoa paste but also for hazelnuts, cashews, pistachios and many other dried fruits...

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Bean to bar Area. The stone mill...

by Umberto - Monday, July 7, 2025

Bean to bar Area. The stone mill...

/Together with TaoKid, Rumbo, the "King" of the Fbm line dedicated to bean to bar, also shows off its charm and here we also manage to produce two-ingredient chocolate, without adding cocoa butter

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Bean to bar Area. The ball mill...

by Umberto - Monday, July 7, 2025

Bean to bar Area. The ball mill...

Once we have obtained the cocoa paste, we start producing our chocolate with TaoKid, the ball mill in which we add cocoa butter and sugar. This is to explain to the students that there are various ways to produce chocolate and the ball mill is one of these.

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Another "bean to bar" with Fbm...

by Umberto - Monday, July 7, 2025

Another "bean to bar" with Fbm...

Ninja Bean, Rumbo, Rumbo Kid and other machines that make up our "bean to bar" line have arrived in Saudi Arabia to produce chocolate...

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Rumbaby in South America...

by Umberto - Friday, July 4, 2025

Rumbaby in South America...

From Venezuela to Peru, from Colombia to Trinidad and Tobago, Rumbaby seems to be the best "grinder" for those who want safety, quality and hot air to help conch the chocolate while it is being created.

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Young "chocolate makers"...

by Umberto - Thursday, July 3, 2025

Young "chocolate makers"...

Chocolate and children are an inseparable pair and if we also add a Maestria, the show is guaranteed!

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Bean to bar Area. Grindgo moment...

by Umberto - Wednesday, July 2, 2025

Bean to bar Area. Grindgo moment...

Pre-refining is the fastest way to reduce artisanal chocolate production times. Fbm has in Grindgo the ideal "pre-grinder" to speed up this process.

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