Grindgo... paparazzi!

by Umberto - Wednesday, July 24, 2019

Grindgo... paparazzi!

In our "bean to bar" courses, more and more often our machines are "super-photographed"... After Unica, Rumbo and the Ninja Bean, this time it's Grindgo's moment...

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A new "Bean to Bar" course has started...

by Umberto - Tuesday, July 23, 2019

A new "Bean to Bar" course has started...

Without respite, after the "populous" course of last week, we are still working with other students and with the Ninja Bean that is breaking and cleaning the roasted cocoa beans...

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Italian Fbm Area. A new "bean to bar" course starts...

by Umberto - Monday, July 22, 2019

Italian Fbm Area. A new "bean to bar" course starts...

It's just an exception to not disappoint the many who have booked a seat for our July appointment. Today, after the one of last week, a new course "bean to bar" starts...

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Praline Course in Legnano...

by Umberto - Saturday, July 20, 2019

Praline Course in Legnano...

A personalized course has just ended in our Italian Fbm Area. Pralines, filling for our customers from Nigeria.

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Italian Fbm Area. Another course is over...

by Umberto - Friday, July 19, 2019

Italian Fbm Area. Another course is over...

The course of July for the "bean to bar" is over. In this month, given the great participation we have had, we will take a second course that will begin next week. Thanks to all the fantastic "students" and we will certainly see each other again very soon!

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Italian Fbm Area. Ready for packaging...

by Umberto - Friday, July 19, 2019

Italian Fbm Area. Ready for packaging...

Here we are at the grand finale of our course dedicated to the production of "bean to bar" chocolate. Everyone packs their own bars to take home a souvenir and a good demonstration that making chocolate is a fantastic adventure...

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Italian Fbm Area. The "bean to bar" tempering machine...

by Umberto - Thursday, July 18, 2019

Italian Fbm Area. The "bean to bar" tempering machine...

And then, once we have defined our chocolate, we temper together with Unica, our tempering machine dedicated to handcrafted chocolate.

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Italian Fbm Area. And then we decide the taste...

by Umberto - Thursday, July 18, 2019

Italian Fbm Area. And then we decide the taste...

After creating our chocolate, thanks to Kleego we determine the taste and degree of acidity. The "bean to bar" course continues...

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Italian Fbm Area. And then you create chocolate...

by Umberto - Wednesday, July 17, 2019

Italian Fbm Area. And then you create chocolate...

After Grindgo, the moment of our stone mill always arrives, the moment of Rumbo.

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Italian Fbm Area. Ciak, Grindgo!

by Umberto - Wednesday, July 17, 2019

Italian Fbm Area. Ciak, Grindgo!

The ease with which our Grindgo reduces the size of the cocoa nibs deserves a photo of all our course participants...

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