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!

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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".

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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.

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Bean to Bar Area. The selection.

by Umberto - Wednesday, June 9, 2021

Bean to Bar Area. The selection.

In our "bean to bar" course we not only explain the basics of using cocoa to create chocolate but also to understand how to choose cocoa so as not to find nasty surprises at the end of production.

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A new "bean to bar" course is back on June the 7th...

by Umberto - Monday, May 24, 2021

A new "bean to bar" course is back on June the 7th...

In exactly two weeks we will return with a new course in Legnano. Anyone wishing information can write to marketing@boscolo.it

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Bean to Bar Area. The packaging of the bars.

by Umberto - Friday, May 21, 2021

All together to pack the newly produced bars!


 

A Mof to understand the "bean to bar"...

by Umberto - Friday, May 21, 2021

A Mof to understand the "bean to bar"...

Among the guests of our course dedicated to the production of chocolate from cocoa beans, we had, and it is not the first time, a Mof. We are proud of the fact that such an important figure for the French pastry and chocolaterie chooses our school to understand the "bean to bar". This time our guest is Paul Occhipinti. After all, after hundreds of "start-ups" of craft chocolate factories in every corner of the earth, after 5 schools in the world dedicated to this market, it is obvious to understand why even the Mofs come to us.

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Bean to Bar Area. And then it's time to temper..

by Umberto - Friday, May 21, 2021

Bean to Bar Area. And then it's time to temper..

With Unica, the tempering machine dedicated to two-ingredient chocolate. Difficult but not impossible ... all you need is the right machine and the right knowledge of tempering.

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Bean to Bar Area. Conching the chocolate is very important...

by Umberto - Thursday, May 20, 2021

Bean to Bar Area. Conching the chocolate is very important...

Defining the taste of your chocolate by altering or limiting the acidity of the cocoa is not a simple process but it is the imprint of the "chocolate maker". Kleego is our conching machine that accompanies hundreds and hundreds of artisans around the world and that we use in every course in our schools.

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