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!
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by Umberto - Wednesday, July 15, 2026
Here we are, tempering and molding with Unica. Our chocolate is finally taking shape!
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by Umberto - Wednesday, July 15, 2026
Thanks to Kleego, once the chocolate is ready, we decide together with our students the level of acidity we want for our product.
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by Umberto - Tuesday, July 14, 2026
Another South African chocolate maker doubles down with the second Proxima after starting with the first...
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by Umberto - Tuesday, July 14, 2026
Side by side with the farmers and chocolate makers in Hawaii and everywhere else in this wonderful world. Aloha!
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by Umberto - Monday, July 13, 2026
In our courses dedicated to "bean to bar", we have the important moment of Rumbo, our iconic stone mill to create and mix chocolate ingredients.
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by Umberto - Thursday, July 9, 2026
Thanks to Grindgo by Fbm and SugarMill by Rollermac Boscolo, during the course we manage to speed up the transformation process from cocoa to chocolate. One of many ideas to do your best in "bean to bar"...
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by Umberto - Thursday, July 9, 2026
More bean-to-bar chocolate producers choosing Fbm and, in this case, Compatta to temper their two-ingredient chocolate.
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by Umberto - Wednesday, July 8, 2026
After roasting the beans, ready with the Ninja Kid to break, clean, and obtain the cocoa nibs.
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