by Umberto - Tuesday, March 10, 2020
In April, on 27th ,28th and 29th, we come back to our school in Australia for the new course dedicated to the creation of chocolate from cocoa beans.
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by Umberto - Friday, February 28, 2020
This is how the USA Fbm Area looks like in Texas!
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by Umberto - Friday, February 28, 2020
Not only technology but also knowledge, experience, tricks and countless concepts of bean to bar chocolate are found with Fbm. Hundreds and hundreds of producers all over the world have chosen Fbm to start, win and continue to grow in this market which remains one of the few opportunities to change their profession.
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by Umberto - Friday, February 28, 2020
After the Italian, Australian, Netherlands, Thai, Colombian and American in Las Vegas, the seventh school was born in Austin.
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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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