Bean to bar Area. After the December course...

by Umberto - Wednesday, December 22, 2021

Bean to bar Area. After the December course...

Thanks to the participants and see you in 2022!

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Bean to Bar Area. Unica and tempering.

by Umberto - Monday, December 20, 2021

Bean to Bar Area. Unica and tempering.

Once our chocolate is obtained, we conch with Kleego and then we need to temper. And here comes Unica, our "queen" of the "bean to bar"...

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Bean to bar Area. Rumbo's time.

by Umberto - Thursday, December 16, 2021

Bean to bar Area. Rumbo's time.

The course dedicated to the "bean to bar" in Legnano continues. And one of the "stars" of Fbm arrives, Rumbo, the stone mill!

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Bean to the bar area, From grain to "liqueur"...

by Umberto - Wednesday, December 15, 2021

Bean to the bar area, From grain to "liqueur"...

With Grindgo in our "bean to bar" course in Legnano ...

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Bean to bar Area. Breaking and cleaning the beans..

by Umberto - Tuesday, December 14, 2021

Bean to bar Area. Breaking and cleaning the beans..

Once the cocoa beans have been roasted, the transformation process begins thanks to Ninja Kid who breaks and cleans the grain from the skins.

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Bean to Bar Area. The last course of 2021 has started...

by Umberto - Monday, December 13, 2021

Bean to Bar Area. The last course of 2021 has started...

Also this year we arrived at the last "bean to bar" course of the year. Ready for roasting...

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On the 13th the "bean to bar" course begins...

by Umberto - Friday, December 3, 2021

On the 13th the "bean to bar" course begins...

The last course dedicated to "bean to bar" for this 2021. Still a few places available for those who want to know all the secrets of the transformation of cocoa into chocolate. Anyone wishing to know more can write to marketing@boscolo.it.

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Bean to Bar Area. November course finished.

by Umberto - Thursday, November 25, 2021

Bean to Bar Area. November course finished.

Also this month we finished the course dedicated to the production of chocolate starting from the fermented cocoa bean. Thanks to all the participants. See you next month!

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Bean to Bar Area. Kleego's moment...

by Umberto - Monday, November 22, 2021

Bean to Bar Area. Kleego's moment...

Once the recipe with Rumbo has been created, the taste is decided thanks to the conching and this is Kleego's moment that participates and is also explained during this November "bean to bar" course.

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Bean to bar Area. The Grindgo Show...

by Umberto - Thursday, November 18, 2021

From cocoa nibs to pasta with our "pre-grinder".... a show!


 
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