Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

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!

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!

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.

From 20 to 24 February in Legnano, at Fbm, there will be #Chocolateforall week, an event never seen before where there will be all the different possible productions with chocolate. Andrea Tortora, who needs no introduction, will be one of the Masters who will hold courses on dragees and spreads. Fbm does not do obvious things and also in this event, with Andrea, we will be able to amaze and indicate the best solutions for two productions that experience a growth market such as the production of "dragees" which will be presented with Pann 30 and Pann 60, and the production of spreads that will be presented with Taokid and Taobroma.

Frau is one of the best Italian chocolatiers and is a consultant for many emerging companies and pastry shops to which it offers a variety and uniqueness of chocolate products. Being able to see and interact with it is a special occasion that Fbm wants to offer in this unique event never seen before. Maurizio will also be accompanied by Proxima, Compatta and Aura but during his course we will present a novelty of Fbm technology.

Inspiration, uniqueness and refinement. This will bring Luis Amado from next February 20th. A chance to see it in Italy is offered by Fbm with this special and unique event in Italy where there will be excellence in different productions and creations with chocolate. From Chicago to Legnano for the first three days of the event but Luis will not be the only special guest.
Proxima, Compatta and Unica will be his companions for three days and Luis will put all of himself into teaching that surprising with chocolate is not impossible when there is passion and technology.

Inside Sigep, in pavilion 3, there are the events organized by the Exhibition Center dedicated entirely to chocolate and here too the technology on offer is that of Fbm.

At stand 33B3 where, in addition to our bean to bar line and tempering machines and tunnels, you can see live Elevation and Duplimax, our new products for 2023. We look forward to seeing you!

Bookings to our special event on February 20th are also important from France. Even at Sirha, you can sit down, enjoy a praline and sign up for #chocolateforallweek!

We look forward to seeing you in pavilion 4C52.