by Umberto - Wednesday, December 22, 2021
Thanks to the participants and see you in 2022!
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by Umberto - Monday, December 20, 2021
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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by Umberto - Thursday, December 16, 2021
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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by Umberto - Wednesday, December 15, 2021
With Grindgo in our "bean to bar" course in Legnano ...
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by Umberto - Tuesday, December 14, 2021
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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by Umberto - Monday, December 13, 2021
Also this year we arrived at the last "bean to bar" course of the year. Ready for roasting...
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by Umberto - Friday, December 3, 2021
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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by Umberto - Thursday, November 25, 2021
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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by Umberto - Monday, November 22, 2021
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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