by Umberto - Friday, November 22, 2024
Another chocolatier who chooses Compatta with enrobing belt for his chocolate enrobing production...
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by Umberto - Thursday, November 21, 2024
The story of the "bean to bar" course in November continues and here, with Rumbo, the iconic Fbm stone mill, we also create chocolate with TaoKid, our small ball mill.
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by Umberto - Wednesday, November 20, 2024
Congratulations to Enrico Rizzi for his new restaurant which is a real tourist attraction in the heart of the City of Fashion where craftsmanship has a special charm. From Rumbo Kid to Clima 50 via Ninja Kid and the Proxima and Unica tempering machines. Fantastic scent and style!
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by Umberto - Wednesday, November 20, 2024
Produced our chocolate with the addition of cocoa butter and 30% sugar thanks to our Rumbo melanger.
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by Umberto - Thursday, November 14, 2024
Toasted broad bean that becomes nibs without peel thanks to Ninja Bean.
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by Umberto - Tuesday, November 12, 2024
Rumbo again in a chocolate production laboratory!
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by Umberto - Monday, November 11, 2024
And today we are together for the "chocolate makers" course starting from the selection and roasting of cocoa.
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by Umberto - Friday, November 8, 2024
The manager of one of the largest chocolate companies in Riyadh who chose Fbm more than twenty years ago and continues with us. From Jumbo and Climatico to Pann 60 and Maestria and today still Fbm.
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by Umberto - Friday, November 8, 2024
Being alongside chocolate producers everywhere is our target and so this chocolatier will also work their chocolate with our Prima.
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