Choco Zone Podcast. Episode 9.

by Umberto - Thursday, January 21, 2021

Chocolate is not just chocolatiers or "chocolate makers". It is not just schools or recipes. It is also events and in this episode we meet Eugenio Guarducci who created Eurochocolate, an incredible event in magical Perugia.


 

New producers of spreadable creams...

by Umberto - Thursday, January 21, 2021

New producers of spreadable creams...

Directly from Piedmont, here is who chooses the "stone" for their spread.

Read the rest of this entry »


 

Happy faces from the Ivory Coast.

by Umberto - Wednesday, January 20, 2021

Happy faces from the Ivory Coast.

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!

Read the rest of this entry »


 

Choco Zone Podcast. A new episode coming up...

by Umberto - Tuesday, January 19, 2021

This week we will take you to Perugia where we will meet "Mr. Eurochocolate" who will tell us what he created thanks to the power of chocolate.


 

Bean to bar Area. Finished the mini course!

by Umberto - Tuesday, January 19, 2021

Bean to bar Area. Finished the mini course!

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!

Read the rest of this entry »


 

Germany. New bean to bar grow...

by Umberto - Tuesday, January 19, 2021

Germany. New bean to bar grow...

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!

Read the rest of this entry »


 

Bean to bar Area. Kleego, the conching machine.

by Umberto - Monday, January 18, 2021

Bean to bar Area. Kleego, the conching machine.

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.

Read the rest of this entry »


 

Bean to bar Area. Rumbo's production.

by Umberto - Monday, January 18, 2021

Bean to bar Area. Rumbo's production.

Continuing with the mini-course at our "bean to bar" chocolate school, here we are with Rumbo. Cameroon cocoa for a two-ingredient chocolate.

Read the rest of this entry »


 

The magic of the "chocolate maker"...

by Umberto - Friday, January 15, 2021

The magic of the "chocolate maker"...

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.

Read the rest of this entry »


 

Bean to bar Area. Grindgo time.

by Umberto - Friday, January 15, 2021

Bean to bar Area. Grindgo time.

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.

Read the rest of this entry »


 
 1234567891011121314151617Next