by Umberto - Wednesday, February 21, 2024
Here we are with our bars produced thanks to Unica, our tempering machine created with modifications designed only for "bean to bar" artisanal chocolate.
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by Umberto - Wednesday, February 21, 2024
But also TaoKid which allows the production of spreads and also chocolate!
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by Umberto - Wednesday, February 21, 2024
Together with our Giuseppe and Unica, the tempering machine most used by "chocolate makers" who produce "bean to bar".
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by Umberto - Tuesday, February 20, 2024
Here is a "bean to bar" chocolate manufacturer that has continued to grow together with Fbm by adding a Unica to its laboratory.
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by Umberto - Monday, February 19, 2024
In this course we want to produce chocolate simultaneously with two different systems. In addition to the classic Rumbo stone mill, here is TaoKid, the ball mill that produces faster but does not have the charm of the "melanger" and has some fluidity limitations. And the flavor? We'll find out.
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by Umberto - Monday, February 19, 2024
Rumbo, the stone mill produces chocolate at its own pace. It has warm air and its unique charm.
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by Umberto - Thursday, February 15, 2024
After roasting our cocoa, we continue the transformation process with Ninja Bean which breaks down and cleans the cocoa.
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by Umberto - Tuesday, February 13, 2024
More and more people want to learn about the world of chocolate and this is why at Eurochocolate the processing of chocolate is explained and to do so the tempering machines from Fbm, Compatta and Proxima are used.
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by Umberto - Tuesday, February 13, 2024
The first class of 2024 has started. New "chocolate makers" from the USA, France, Croatia ready to dive into the fantastic world of artisanal chocolate production.
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by Umberto - Monday, February 12, 2024
Still friends of Fbm who continue to grow with Fbm. After Pann 30, here's Unica!
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