American Fbm Area. American Rumbo...

by Umberto - Thursday, May 9, 2019

American Fbm Area. American Rumbo...

Even in Las Vegas, with a few hours of delay because of the time zone, Rumb's moment has arrived!

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Italian Fbm Area. Rumbo's moment.

by Umberto - Thursday, May 9, 2019

Italian Fbm Area. Rumbo's moment.

And like in every course, even this time we create our chocolate thanks to our melangeur Rumbo.

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American Fbm Area. Ninja Bean in Las Vegas!

by Umberto - Wednesday, May 8, 2019

American Fbm Area. Ninja Bean in Las Vegas!

And here too, in the USA, we clean and crack cocoa with our cocoa cracker winnower which, since we launched it on the market, has become a real must for handcrafted chocolate makers.

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Italian Fbm Area. The work of cracking and cleaning cocoa.

by Umberto - Wednesday, May 8, 2019

Obviously also in our chocolate School in Legnano we use our fantastic Ninja Bean...


 

American Fbm Area. Bean to Bar course started.

by Umberto - Tuesday, May 7, 2019

American Fbm Area. Bean to Bar course started.

Yeah, it's not a mistake or a repetition. Fbm is a leader in the "Bean to Bar" world also for this reason. We are in Legnano and we are in Las Vegas at the same time. Our passion and our knowledge are at the service of all those who want to better understand this market which has been growing exponentially since the beginning of this decade. This is why many continue asking us for courses and new schools in other places near and far in the world.

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Italian Fbm Area. The Bean to Bar course started.

by Umberto - Tuesday, May 7, 2019

Italian Fbm Area. The Bean to Bar course started.

In Legnano, in our school, a new course dedicated to the handcrafted production of chocolate has begun. Once again, in addition to Italian students, we had participations from different European and South American nations.

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The Netherlands Fbm Area. A new school for the "bean to bar" is arriving...

by Umberto - Wednesday, May 1, 2019

The Netherlands Fbm Area. A new school for the "bean to bar" is arriving...

In this month we will be very busy with our schools. Monday we will be simultaneously in Legnano and Las Vegas while the following week we will be in Sydney for the first Australian course. Our educational system is a success as we explain the "bean to bar". Positive notes and initial difficulties. We do this because we believe that the "bean to bar" is a planetary necessity for the artisan markets but it has to be done with precise canons and with a very defined "business philosophy". Our system is loved and followed from hundreds of chocolate makers likes it to the point that, in addition to our Schools, we have had a considerable request for new openings around the world. We cannot indulge all of them but when we see interesting locations and markets that need our presence, we decide to invest again in the "bean to bar" schools and market. Yes, after Legnano, Las Vegas, Bogotà, Chiang Mai and Sydney, soon, in Amsterdam, in a very beautiful and particular venue, we will have our next school dedicated to bean to bar: The Netherlands Fbm Area.

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Bean to bar Area. Also the April course ended ...

by Umberto - Saturday, April 13, 2019

Bean to bar Area. Also the April course ended ...

Thanks to all the participants. See you on May 6th for the next course!

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Bean to bar Area. The packaging of the bean to bar...

by Umberto - Friday, April 12, 2019

Bean to bar Area. The packaging of the bean to bar...

And on the last day, as always, everyone packs the bean to bar chocolate produced to bring with them a memory and a trophy of the days in our School.

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Bean to bar Area. Correct the chocolate with Kleego.

by Umberto - Wednesday, April 10, 2019

Bean to bar Area. Correct the chocolate with Kleego.

And after Rumbo, the participants can understand how important the capacity of the conching machine is to vary and to correct the creation of chocolate...

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