Bean to Bar Area. The "bean to bar" course is over...

by Umberto - Friday, September 17, 2021

Bean to Bar Area. The "bean to bar" course is over...

The September course is also over. We explained a lot and created a great empathy with all the participants which we believe is reciprocated. The craft "bean to bar" is a kind of club where you enter and fall in love. Thanks to all participants and see you soon!

Read the rest of this entry »


 

Bean to Bar Area. Rumbo's moment...

by Umberto - Thursday, September 16, 2021

Bean to Bar Area. Rumbo's moment...

Our course dedicated to the production of craft chocolate in Legnano continues. Ready to create our chocolate recipe thanks to our most famous and original stone grinder: Rumbo.

Read the rest of this entry »


 

Bean to Bar Area. Grindgo's Moment ...

by Umberto - Wednesday, September 15, 2021

After roasting, cracking and cleaning the cocoa beans, we start working with Grindgo, the "pre-grinder" which helps to reduce the thickness of the cocoa nibs and the production time with the stone grinder.


 

Colombia. The choice is Maestria...

by Umberto - Wednesday, September 15, 2021

Colombia. The choice is Maestria...

Again Latin America and even semi-industrial laboratories that choose quality and productivity for their chocolate.

Read the rest of this entry »


 

Ecuador. From tree to bar with Fbm!

by Umberto - Wednesday, September 15, 2021

Ecuador. From tree to bar with Fbm!

Again families of "farmers" who choose to turn part of their cocoa into chocolate. Again "chocolate makers" who choose the knowledge and technological capacity of Fbm for the "bean to bar".

Read the rest of this entry »


 

Bean to Bar Area. After roasting, it's time for Ninja Bean!

by Umberto - Tuesday, September 14, 2021

Cracking the roasted cocoa and cleaning with our Ninja Bean. After the selection and roasting the cocoa is cracked in our course dedicated to the production of "bean to bar" chocolate...


 

Bean to Bar in Abidjan...

by Umberto - Tuesday, September 14, 2021

Bean to Bar in Abidjan...

Even in the area with the world's largest cocoa production, the Ivory Coast, there is "bean to bar" chocolate produced with Fbm!

Read the rest of this entry »


 

Bean to Bar Area. A new course starts...

by Umberto - Monday, September 13, 2021

Bean to Bar Area. A new course starts...

And today we start with another course in Legnano dedicated to the production of chocolate starting from the cocoa bean that this month comes from Ecuador.

Read the rest of this entry »


 

Rumbo calls Rumbo...

by Umberto - Monday, September 13, 2021

Rumbo calls Rumbo...

This is the case for almost all the "chocolate makers" who seriously begin to produce their own chocolate in a constant way. And then, with the electronic card connected to the mobile phone, the production can be controlled from any place and modified if necessary. #chocolateforall

Read the rest of this entry »


 

Valencia. Ready for the "bean to bar"...

by Umberto - Friday, September 10, 2021

Again in Spain where the craft chocolate produced from cocoa beans is always a great "maravilla" ....


 
 1234567891011121314151617Next