Australian Fbm Area. The "bean to bar" is back in Sydney!

by Umberto - Tuesday, March 10, 2020

Australian Fbm Area. The "bean to bar" is back in Sydney!


In April,  on 27th ,28th  and 29th, we come back to our school in Australia for the new course dedicated to the creation of chocolate from cocoa beans.

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American Fbm Area. Everything ready for another course...

by Umberto - Tuesday, March 3, 2020

We look forward to seeing you in May for two days with Jean-Marie Auboine in the School of Las Vegas. Coated, filled pralines. Spreads and dragees. This is Fbm Area in Las Vegas!


 

Here is the Austin School...

by Umberto - Friday, February 28, 2020

Here is the Austin School...

This is how the USA Fbm Area looks like in Texas!

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The "bean to bar" passes through Fbm!

by Umberto - Friday, February 28, 2020

The "bean to bar" passes through Fbm!

Not only technology but also knowledge, experience, tricks and countless concepts of bean to bar chocolate are found with Fbm. Hundreds and hundreds of producers all over the world have chosen Fbm to start, win and continue to grow in this market which remains one of the few opportunities to change their profession.

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The seventh school in the world...

by Umberto - Friday, February 28, 2020

The seventh school in the world...

After the Italian, Australian, Netherlands, Thai, Colombian and American in Las Vegas, the seventh school was born in Austin.

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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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