by Umberto - Wednesday, March 25, 2020
This week we should have been in Russia, in Moscow, for another exibition. Instead, this world emergency has blocked everyone. A big hug to those who make "bean to bar" in Moscow. A hug to all the "chocolate makers" who produce chocolate in Russia!
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by Umberto - Wednesday, March 25, 2020
Here we are. In a complicated moment, we want to go back to doing what was previously natural and now better avoided. Remember our hugs. Here we are with Andrea Slitti, at the last awards ceremony of the International Chocolate Awards where Andrea once again confirmed his incredible talent. Still today Slitti produces and ships following the careful and scrupulous current health procedures. Because Slitti is chocolate and chocolate is happiness and we can never stop looking for happiness, even in a hard and dramatic moment like this. Go ahead, with chocolate!
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by Umberto - Friday, March 20, 2020
Spain is experiencing the same nightmare as Italy in these days with this "virus" does not forgive. Yet, we still find friends and new customers who encourage us and greet us with their new Proxima.
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by Umberto - Wednesday, March 18, 2020
Not only the large tempering machines can use the coating device but also the Compatta which has a 15 kg bowl and which is working in Norwood, London, UK.
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by Umberto - Saturday, March 14, 2020
Tempered chocolate with whole inclusions and in large quantities are these? Of course, there are no problems for Nucleo, our exclusive tempering machine and its dosing system.
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by Umberto - Thursday, March 12, 2020
Another Proxima with enrobing attachment ready for other creations with chocolate in Barcelona!
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by Umberto - Thursday, March 12, 2020
Still in Campania and more precisely in Grottaminarda, other nougats will be covered with Fbm.
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