A great result with #ChocolateForAllWeek.

by Umberto - Friday, March 3, 2023

A week ago this first event of ours ended which saw more than 150 total presences in our FbmArea. Great masters and great arguments that have allowed us to better understand the innumerable potential that chocolate can offer. From Aura and Rumbaby for spreads to Pann 30 and Pann 60 for dragees. From Compatta for the pralines to Climatico for the line to produce the drops, passing from Rumbo for the bean to bar...


 

Thanks also to FIpgc in Massa Carrara! Thanks also to FIpgc in Massa Carrara!

by Umberto - Thursday, March 2, 2023

Thanks also to FIpgc in Massa Carrara! Thanks also to FIpgc in Massa Carrara!

Also this year, during the Fiera del Tirreno, the masters of the Federation exhibited their fantastic creations with chocolate and this time too they wanted us alongside with Proxima and Compatta.

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We start again from Poland...

by Umberto - Wednesday, March 1, 2023

We start again from Poland...

Here we are in our stand directly from Expo Sweet in Warsaw where together with our dealer we present our technology dedicated to chocolate with Prima and Pann 30.

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#ChocolateForAllWeek. Here we are with Maurizio Frau.

by Umberto - Thursday, February 23, 2023

#ChocolateForAllWeek. Here we are with Maurizio Frau.

Our week of working with chocolate in Legnano continues and here are some subjects created by the unmistakable imagination of Maurizio Frau. Proxima and Compatta alongside the Maestro who will be back again with other creations this week.

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#ChocolateForAllWeek. A hit with pralines!

by Umberto - Wednesday, February 22, 2023

#ChocolateForAllWeek. A hit with pralines!

There were no doubts about Luis Amado's incredible technical skills but his ability is also in his willingness to explain and to involve all the audience in our Fbm Arena.

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Also Andrea Tortora at #ChocolateForAllWeek!

by Umberto - Tuesday, February 21, 2023

Also Andrea Tortora at #ChocolateForAllWeek!

And on the first day of our event we also have Andrea Tortora who, using TaoKid and Rumbaby , has created two truly special spreads.

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#Chocolateforallweek, we start.

by Umberto - Monday, February 20, 2023

#Chocolateforallweek, we start.

With the special and unique pralines of Luis Amado and with the "Bean to bar" of FBM. It starts immediately with style and substance. With Proxima and Rumbo!

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Waiting for #ChocolateforAll Week!

by Umberto - Friday, February 17, 2023

Waiting for #ChocolateforAll Week!

We are ready for an extraordinary and ambitious event. All productions related to chocolate will be explained and tested. Tempering, enrobing, decorations, pralines, bars, "bean to bar", crystallization of chocolate. Aura, Rumbaby, Taokid, up to Unica, Duplimax and Climatico. From Maurizio Frau to Monica Meschini, from Andrea Tortora to Luis Amado. A center of knowledge and quality within everyone's reach!

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Only one week left until #ChocolateforAll Week!

by Umberto - Monday, February 13, 2023

Only one week left until #ChocolateforAll Week!

Yes, there is only one week left before an unprecedented event on chocolate processing. Excellent chefs who will produce different concepts related to chocolate. From dragees to pralines, from "bean to bar" to spreads, from understanding the differences in evaluating a cocoa to technology dedicated to chocolate. All in five days of total immersion in the amazing world and sweet technology of chocolate. From Rumbo to Pann 30. From TaoKid to Unica. From Luis Amado to Maurizio Frau, from Monica Meschini to Andrea Tortora. A real event never seen before!

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Knowledge, experience. The importance of taste with Monica Meschini in our #chocolateforall week!

by Umberto - Tuesday, February 7, 2023

Knowledge, experience. The importance of taste with Monica Meschini in our #chocolateforall week!

Among the great guests of #Chocolateforall week which begins on February 20th there will also be Monica Meschini who will introduce the guidelines for chocolate tasting that comes from understanding cocoa. Kleego helps manage the taste of chocolate but you need to understand how and Monica, a member of the International Chocolate Award will be with us to explain it to us.

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