See you soon, Taipei.

by Umberto - Monday, July 02, 2018

See you soon, Taipei.

Also ended the FOODTECH & PHARMATECH TAIPEI 2018, we leave Taipei with a goodbye. FBM not only has a good group of "chocolate makers" that produce chocolate bean to bar with us but we also have a great interest in our technology dedicated to cookies and chocolate and that fully covers the particular needs of this market.

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American FBM Area arrives. In Las Vegas.

by Umberto - Monday, July 02, 2018

American FBM Area arrives. In Las Vegas.

At the JMA Factory, where we have been founding sponsors for 4 years, from now we can attend new courses dedicated to chocolate and chocolate bean to bar. With FBM equipment and with a great exceptional teacher Jean-Marie Auboine. Very soon we will insert the programs of our new American headquarters. This is a new step towards the development of our American structure linked to FBM Usa, also in Las Vegas, and to a market that appreciates us more and more.

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Fbm Usa is born.

by Umberto - Sunday, June 17, 2018

Fbm Usa is born.

Now USA is one of the most important markets for Fbm. Since 2011 we have provided almost all the new American chocolate makers, pioneers of one of the most fascinating food movements of this century. Since 2015 we have a Chocolate School in Las Vegas. For years we are in the market with 3 sales/aftersales networks and now the need of our partners is to be supported directly on site. At the RCI exhibition in Cleveland, we will present our new headquarters and our new structure with Fbm Usa, the organization and the new surprising and increasingly useful services that we will offer in American country.

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Australia. Australian Fbm Area is born.

by Umberto - Friday, June 08, 2018

Australia. Australian Fbm Area is born.

It is only the first of a series of offices dedicated to training and using Fbm technology. In Sydney, managed by Jessica Pedemont, one of the best and most famous Australian chefs, Australian Fbm Area will be the place to learn how to make chocolate starting from cocoa beans turning them into chocolate. Fbm offers technology and service and already has many offices in the world where you produce and learn with our machines. From next October, in Australia you can learn more about the secrets of homemade chocolate and chocolate creations thanks to Jessica. Now, with the Australian Fbm Area, there will be the opportunity to be followed and helped at any time on a continent far from us but that has so much "hunger" of Fbm!

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Turin, Italy. Gianduja from cocoa beans.

by Umberto - Wednesday, May 16, 2018

Turin, Italy. Gianduja from cocoa beans.

And the bean to bar also arrives to the production of the very famous, and I would say unique, gianduja. On Pasticceria Internazionale, in our section dedicated to the bean to bar, we talk about ToCiok, an emerging reality that produces totally with Fbm.

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Our travels continue with Pasticceria Internazionale.

by Umberto - Wednesday, May 09, 2018

Our travels continue with Pasticceria Internazionale.

Another new episode of our column dedicated to the world of Bean to Bar in the magazine of Pasticceria Internazionale. This time we are in Slovenia, 20 Chocolate, one of the most special chocolates in Europe!

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Happy Easter!

by Umberto - Sunday, April 01, 2018

Happy Easter!

Happy Easter everyone! This year we have chosen a creation by Ernst Knam, the King of chocolate on Real Time Television and Judge of Bake Off Italy, who will soon return to our Chocolate School for other classes.

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Our travel reports on P.I. continue.

by Umberto - Wednesday, March 07, 2018

Our travel reports on P.I. continue.

Now more and more people appreciate and follow the International Pastry Book of stories and reports written by Umberto in which he talks about chocolate in the world, bean to bar and travels to meet "bean to bar" producers in every corner of the world. In issue 298, just published, Umberto tells about "bean to bar" chocolate produced by an engineer from South Africa.

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Valentine's day. Best wishes to all lovers.

by Umberto - Wednesday, February 14, 2018

Valentine's day. Best wishes to all lovers.

Chocolate, feelings, passion and love. Best wishes to all lovers who choose chocolate to celebrate their day. Chocolate and love; what's better?

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About USA: Fbm also grows in the best web community ...

by Umberto - Tuesday, January 02, 2018

About USA: Fbm also grows in the best web community ...

Yeah, in 2018 the collaboration between Fbm and "the chocolate life.com" will grow again. In addition to continuing the historic cooperation in the Las Vegas Chocolate School, where Clay Gordon, founder of the newwork, and Jean-Marie Auboine organize with Fbm the courses dedicated to the "Bean to Bar", this year the presence of Fbm will also grow in other new common manifestations and obviously in the network more followed by the chocolate world of the web. The first joint appointment is at PhillyCandyShow, in Pensylvania where we will have Clay Gordon himself who will explain the chocolate and chocolate bars of Fruition Chocolate, one of the most important American chocolate makers in the world, a multi-winner of the International Chocolate Awards, which produces with Fbm his chocolate in the north of New York.

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