by Umberto - Friday, September 17, 2021
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!
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by Umberto - Thursday, September 16, 2021
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.
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by Umberto - Wednesday, September 15, 2021
Again Latin America and even semi-industrial laboratories that choose quality and productivity for their chocolate.
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by Umberto - Wednesday, September 15, 2021
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".
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by Umberto - Tuesday, September 14, 2021
Even in the area with the world's largest cocoa production, the Ivory Coast, there is "bean to bar" chocolate produced with Fbm!
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by Umberto - Monday, September 13, 2021
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.
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by Umberto - Monday, September 13, 2021
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
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