Pre Grinder. It's all faster...

by Umberto - Thursday, May 24, 2018

Pre Grinder. It's all faster...

Still from the course in our Bean to Bar Area. The beauty of Pre Grinder is the surprise face of our "students" who see how fast you speed up the processing without damaging the product.

Read the rest of this entry »


 

Ninja Bean, the debut at the bean to bar course!

by Umberto - Wednesday, May 23, 2018

Ninja Bean, the debut at the bean to bar course!

After having kept it secretly in evidence for almost a month in our laboratory, we found it interesting to use it in public right in our Bean to Bar Area, now famous in the world of chocolate makers. So the rumors, among colleagues, immediately start to navigate quickly. Ninja Bean is the best there is to cut and clean cocoa beans in the shortest possible time. But we will present it as a great machine it deserves! Stay tuned.

Read the rest of this entry »


 

Bean to Bar Area. The Course begins.

by Umberto - Tuesday, May 22, 2018

Bean to Bar Area. The Course begins.

Also this month we are with a large number of guests in the section of our School dedicated to the production of bean to bar. We start with the selection and for this month, we have chosen these 2 origins: Santo Domingo and Hawaii.

Read the rest of this entry »


 

Some dragees...

by Umberto - Friday, May 18, 2018

Some dragees...

Here is the production of part of the dragees created in our School.

Read the rest of this entry »


 

Panned products in our School...

by Umberto - Friday, May 18, 2018

Panned products in our School...

With our Pann30, yesterday, we had fun creating chocolate dragees. Cold, warm, further adjustments, spray to spread chocolate. All together with our panning machine!

Read the rest of this entry »


 

Knam comes back in September!

by Umberto - Thursday, May 17, 2018

Knam comes back in September!

If in our School we are always active for dedicated "one to one" courses, bean to bar courses and courses with World Champions like Mannori, our School can not remain without the King of Chocolate, Ernst Knam, who started with us years ago and will come back for a professional course dedicated to Autumn and Halloween on the 24th of September. Enrollments are open, if you want information please contact marketing@boscolo.it.

Read the rest of this entry »


 

Bean to Bar Area in June.

by Umberto - Monday, May 14, 2018

Bean to Bar Area in June.

Registration is now open for the Course of June dedicated to the production of artisan chocolate. The new course in our Bean to Bar Area will take place from the 11th to the 13th. Anyone who wants information can contact marketing@boscolo.it.

Read the rest of this entry »


 

Also sold out the Course of Las Vegas.

by Umberto - Friday, May 11, 2018

Also sold out the Course of Las Vegas.

As already happened a few days ago for the course dedicated to "bean to bar" of May in our Bean to Bar Area in Legnano, also the course in the Chocolate School of JMA, in Las Vegas, is sold out. A few more weeks and you will meet again with Jean-Marie Auboine, Clay Gordon and Umberto Boscolo.

Read the rest of this entry »


 

Mannori, he too in our School!

by Umberto - Saturday, May 05, 2018

Mannori, he too in our School!

Yes, this year we also have a World Pastry Champion among our teachers. And it will not be the only news. For those who want more information for the course send an email to marketing@boscolo.it.

Read the rest of this entry »


 

And the course of May is "sold out"!

by Umberto - Friday, May 04, 2018

And the course of May is "sold out"!

And in our Bean to Bar Area, the course of this month has already been fully booked. The demonstration that when we talk about bean to bar, at every latitude, in every continent, Fbm can explain and offer professionalism and experience.

Read the rest of this entry »


 
 1234567891011121314151617Next