Australian Fbm Area. We are waiting for you in May...

by Umberto - Thursday, February 14, 2019

Australian Fbm Area. We are waiting for you in May...

Preparations for the new School and the first course dedicated to the Bean to Bar have begun in Australia. We look forward to see you from the 13rd to the 15th of May at Unit, 1. 26 GAW St, PADSTOW NSW 2211. Anyone who wants information can send an email to marketing@boscolo.it.

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Thai Fbm Area. We are waiting for you in March for a special course...

by Umberto - Thursday, February 14, 2019

Thai Fbm Area. We are waiting for you in March for a special course...

Our Schools around the world resume their calendar and the next course will be in Chiang Mai. This course will be unique compared to all other editions as there will be two days more dedicated to the care of plants, collection of the cabosse and their opening until the cocoa fermentation. We are waiting for you here too. Anyone wishing information can send an email to marketing@boscolo.it.

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Sold out the next course in the Bean to Bar Area of Legnano.

by Umberto - Thursday, February 14, 2019

Sold out the next course in the Bean to Bar Area of Legnano.

As proof that those who work with seriousness, knowledge and humility are followed by chocolate makers, the next course that begins March 4th is already sold out. Who want to participate can already book the April course. We wait for you again numerous!

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Started the last Bean to Bar course of 2018!

by Umberto - Wednesday, December 19, 2018

Started the last Bean to Bar course of 2018!

And the Ecuadorian cocoa selection begins...

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Bean to bar Area. Last course of 2018 ...

by Umberto - Sunday, December 16, 2018

Bean to bar Area. Last course of 2018 ...

And tomorrow we start the last course of 2018 for our School dedicated to chocolate bean to bar. Once again, the Bean to bar Area of Legnano will host people who come from nearby, far and very distant places ...

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Thai Fbm Area. From the tree to the chocolate...

by Umberto - Friday, December 7, 2018

Thai Fbm Area. From the tree to the chocolate...

We've defined the calendar and the program of the courses in our new school in Chang Mai where, for the first time, unlike all our other five schools, we will add two days to the usual three dedicated to the "bean to bar" process. The two days will be dedicated to the harvest and fermentation of cocoa and to the addition of cocoa butter for coated chocolate using our TaoBroma.

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Bean to bar Area. Another course is over...

by Umberto - Thursday, December 6, 2018

Bean to bar Area. Another course is over...

But we still have other appointments before the end of the year. Next 17th we start the last course of 2018!

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Bean to bar Area. Thailand.

by Umberto - Monday, December 3, 2018

Bean to bar Area. Thailand.

The new Thai headquarters of our school is coming to life more and more. Here we are ready for a new course together with the managers of the Chang Mai School to educate and teach some essential steps in the use of our Conca.

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Bean to bar Area. November. (Last Chapter).

by Umberto - Wednesday, November 28, 2018

Bean to bar Area. November. (Last Chapter).

Here is the final photo of the course dedicated to bean to bar chocolate produced in our School of Legnano. Thanks to all the participants who, as always, have appreciated and understood that the artisan bean to bar is something special.

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Bean to Bar Area. Course of November. (Chapter I).

by Umberto - Friday, November 23, 2018

Bean to Bar Area. Course of November. (Chapter I).

We start with roasting and this time we have "students" from almost every continent. Japan, Brazil, Switzerland, Spain, South Korea and of course Italy.

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