by Umberto - Friday, February 21, 2020
And it was a great success to the point that we will probably repeat it...
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by Umberto - Friday, February 21, 2020
Here is the last step of our "bean to bar" course, when everyone prepares their own "trophy" that will accompany the memory of these days together...
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by Umberto - Thursday, February 20, 2020
The Fbm course in Texas continues. Ready to load sugar into our stone mill...
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by Umberto - Wednesday, February 19, 2020
With Grindgo you save several hours in transforming the cocoa nibs into cocoa paste.
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by Umberto - Tuesday, February 18, 2020
The bean to bar course continues in our Italian Fbm Area too...
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by Umberto - Tuesday, February 18, 2020
The course continues in Austin and we break and start the cocoa cleaning with our "Ninja"...
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by Umberto - Tuesday, February 18, 2020
Fbm is always at the forefront of the world of chocolate makers. We have schools in Las Vegas, Bogota, Chiang Mai, Sydney and this week we are taking a course in Legnano and one in the second US office in Austin, Texas. We don't have only the technology but also the knowledge and experience of hundreds and hundreds of chocolate artisans who have trusted us in these years.
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by Umberto - Monday, February 17, 2020
Today we start a new course dedicated to the production of handcrafted chocolate. From cocoa beans to chocolate bars.
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