Fbm Area. A "one to one" course is always possible...

by Umberto - Thursday, July 28, 2022

Fbm Area. A "one to one" course is always possible...

Creating pralines or better understanding the balance of some recipes is always possible with us. Here is a course requested by one of our historical customers who continues her growth from the "bean to bar" to the "bean to praline" in the Ivory Coast.

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Bean to bar Area. Speeding ​​up the process.

by Umberto - Friday, May 6, 2022

Bean to bar Area. Speeding ​​up the process.

This is the work of Grindgo, a small machine, contained but very useful in the transformation of cocoa. Its use reduces the complete bean to bar process by several hours.

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Bean to bar Area. Breaking and cleaning of cocoa.

by Umberto - Thursday, May 5, 2022

Bean to bar Area. Breaking and cleaning of cocoa.

Our Ninja Kid's time to speed up the cocoa cleaning and breaking process. Above, in the hopper, the beans are placed. The clean grain comes out in front and the bag of cocoa peels is replaced at the back.

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Bean to bar Area. Start a new course...

by Umberto - Wednesday, May 4, 2022

Bean to bar Area. Start a new course...

A new course for the production of bean to bar has begun in Legnano. From the USA, Europe and Italy the new students this month.

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After the course dedicated to pralines...

by Umberto - Thursday, April 28, 2022

After the course dedicated to pralines...

Also completed this course requested by these historical clients of ours from South Africa.

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Course dedicated to pralines...

by Umberto - Tuesday, April 26, 2022

Course dedicated to pralines...

Expressly requested by one of our customers in South Africa, we have created this course dedicated to fillings for chocolate and decoration of pralines with the Unica tempering machine and our "one-shot" Duplica...

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Bean to bar Area, We are ready for New Course in May.

by Umberto - Wednesday, March 30, 2022

Our next course dedicated to the production of artisan chocolate is scheduled for May 2nd, 3rd and 4th. Anyone wishing to have more information can write to marketing@boscolo.it.


 

Bean to bar Area. From nibs to cocoa "liquor"...

by Umberto - Friday, March 4, 2022

Gringo's moment in our course dedicated to bean to bar chocolate production.


 

Bean to bar Area. Breaking and Winnowering of cocoa.

by Umberto - Thursday, March 3, 2022

Our course continues with the breaking and cleaning of the cocoa from the skins. Since there were several participants and having more productions than usual, this time we used both of our cocoa nibs.
Ninja Bean and Ninja Kid that we see at work in this video.


 

Our "bean to bar" course kicks off!

by Umberto - Monday, February 28, 2022

Our "bean to bar" course kicks off!

With a really important membership, we resume the now famous course dedicated to the production of artisanal chocolate from cocoa beans. Three days of "full immersion" to get to know the "bean to bar" world as much as possible...

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