Bean to Bar Area. After another course...

by Umberto - Friday, July 16, 2021

Bean to Bar Area. After another course...

The diplomas of recognition are ready, the "bean to bar" chocolate bars are ready to take home, thanks to all the participants and see you in September for a new course dedicated to the magical creation of chocolate ... because chocolate is not born in a package or in a bag but it must be created from cocoa.

Read the rest of this entry »


 

Course for the production of "bean to bar" chocolate. Rumbo's moment...

by Umberto - Monday, July 12, 2021

Course for the production of "bean to bar" chocolate. Rumbo's moment...

One of the "stars" of our course begins to reduce the raw materials that create our chocolate. It mixes them and offers us the complete basis for making chocolate.

Read the rest of this entry »


 

Bean to bar production course. Breaking and cleaning of cocoa.

by Umberto - Thursday, July 8, 2021

Bean to bar production course. Breaking and cleaning of cocoa.

After the selection and roasting, the "bean to bar" course in Legnano begins to come to life. Thanks to Ninja Bean and our Ninja Kid who with its compact size is increasingly appreciated by the new "chocolate makers" ...

Read the rest of this entry »


 

Italian Fbm Area. A new "bean to bar" course starts...

by Umberto - Tuesday, July 6, 2021

Italian Fbm Area. A new "bean to bar" course starts...

From Serbia, France and Italy. New "bean to bar" enthusiasts ready for our, now very famous, course dedicated to the production of artisan chocolate.

Read the rest of this entry »


 

Italian Fbm Area. It's time for spreads.

by Umberto - Friday, June 25, 2021

Italian Fbm Area. It's time for spreads.

After the course for pralines, the world famous one dedicated to "bean to bar" here we are with the creation of spreads. Because the artisan spread is another thing entirely...

Read the rest of this entry »


 

Italian Fbm Area. Pralines course.

by Umberto - Tuesday, June 22, 2021

Italian Fbm Area. Pralines course.

Yes, a course dedicated to ganache and pralines with Massimo Peruzzini. Dedicated course requested by customers arriving from the Czech Republic.

Read the rest of this entry »


 

Bean to Bar Area. The moment of Unica.

by Umberto - Monday, June 14, 2021

Bean to Bar Area. The moment of Unica.

Our story of the "bean to bar" course continues in our school. Now the two-ingredient chocolate is tempered with Unica!

Read the rest of this entry »


 

Bean to Bar Area. The Rumbo's show.

by Umberto - Friday, June 11, 2021

Rumbo's show is one of the most "magnetic" moments of our course dedicated to the production of chocolate. Just look at it to understand.


 

Bean to Bar Area. Pre-liquor to optimize.

by Umberto - Thursday, June 10, 2021

Bean to Bar Area. Pre-liquor to optimize.

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".

Read the rest of this entry »


 

Bean to Bar Area. Cracking and cleaning of cocoa beans.

by Umberto - Thursday, June 10, 2021

Bean to Bar Area. Cracking and cleaning of cocoa beans.

Continues the "bean to bar" course and now the cocoa beans are cracked and cleaned thanks to our little cracker/winnower Ninja Kid.

Read the rest of this entry »


 
 1234567891011121314151617Next