Finished the first Bean to Bar course in Austin...

by Umberto - Friday, February 21, 2020

Finished the first Bean to Bar course in Austin...

And it was a great success to the point that we will probably repeat it...

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Italian Fbm Area. The wrapping...

by Umberto - Friday, February 21, 2020

Italian Fbm Area. The wrapping...

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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Rumbo Kid in Austin...

by Umberto - Thursday, February 20, 2020

Rumbo Kid in Austin...

The Fbm course in Texas continues. Ready to load sugar into our stone mill...

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From Grindgo to Rumbo...

by Umberto - Wednesday, February 19, 2020

Here is a moment of the "bean to bar" course in the Italian Fbm Area of Legnano!


 

Let's speed up the bean to bar process...

by Umberto - Wednesday, February 19, 2020

Let's speed up the bean to bar process...

With Grindgo you save several hours in transforming the cocoa nibs into cocoa paste.

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The moment of Ninja Bean in Legnano...

by Umberto - Tuesday, February 18, 2020

The moment of Ninja Bean in Legnano...

The bean to bar course continues in our Italian Fbm Area too...

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The moment of Ninja Bean in Austin...

by Umberto - Tuesday, February 18, 2020

The moment of Ninja Bean in Austin...

The course continues in Austin and we break and start the cocoa cleaning with our "Ninja"...

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Legnano and Austin. Two Bean to Bar courses at the same time...

by Umberto - Tuesday, February 18, 2020

Legnano and Austin. Two Bean to Bar courses at the same time...

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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All ready for the Bean to Bar also in Texas...

by Umberto - Monday, February 17, 2020

In this 2020 the demand for Fbm's knowledge and technology for the bean to bar has become really important. This is why we will make a series of itinerant courses. The first is in Austin, where today we will open a branch of the Fbm Areas and start a new "Bean to Bar" course.


 

Italian Fbm Area. The bean to bar course is ready.

by Umberto - Monday, February 17, 2020

Italian Fbm Area. The bean to bar course is ready.

Today we start a new course dedicated to the production of handcrafted chocolate. From cocoa beans to chocolate bars.

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