by Umberto - Monday, June 14, 2021
Our story of the "bean to bar" course continues in our school. Now the two-ingredient chocolate is tempered with Unica!
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by Umberto - Thursday, June 10, 2021
It's time for Grindgo, our pre-grinder that transforms cocoa nibs into cocoa mass. Quick and efficient, it is very useful for optimizing the production of "bean to bar".
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by Umberto - Thursday, June 10, 2021
Continues the "bean to bar" course and now the cocoa beans are cracked and cleaned thanks to our little cracker/winnower Ninja Kid.
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by Umberto - Wednesday, June 9, 2021
In our "bean to bar" course we not only explain the basics of using cocoa to create chocolate but also to understand how to choose cocoa so as not to find nasty surprises at the end of production.
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by Umberto - Monday, May 24, 2021
In exactly two weeks we will return with a new course in Legnano. Anyone wishing information can write to marketing@boscolo.it
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by Umberto - Friday, May 21, 2021
Among the guests of our course dedicated to the production of chocolate from cocoa beans, we had, and it is not the first time, a Mof. We are proud of the fact that such an important figure for the French pastry and chocolaterie chooses our school to understand the "bean to bar". This time our guest is Paul Occhipinti. After all, after hundreds of "start-ups" of craft chocolate factories in every corner of the earth, after 5 schools in the world dedicated to this market, it is obvious to understand why even the Mofs come to us.
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by Umberto - Friday, May 21, 2021
With Unica, the tempering machine dedicated to two-ingredient chocolate. Difficult but not impossible ... all you need is the right machine and the right knowledge of tempering.
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by Umberto - Thursday, May 20, 2021
Defining the taste of your chocolate by altering or limiting the acidity of the cocoa is not a simple process but it is the imprint of the "chocolate maker". Kleego is our conching machine that accompanies hundreds and hundreds of artisans around the world and that we use in every course in our schools.
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