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

This week our Podcast is back. From Thursday 21st we will still be online with the second series of our Podcast. Receiving requests to come back to tell what's behind the world of craft chocolate was a pleasant surprise for us and in this second series we will still have special guests. Stay tuned.

This is #chocolateforall. For the special night of the world final of International Chocolate Awards, we have this video about us. Happy faces, chocolate machines, bean to bar technologies, big and automatic chocolate lines, bean to bar schools and a lot of social with our blog and our podcast.

From all of us, best wishes for a great new year!

Today is our blog's birthday. A means of communication that has become increasingly important in our relationship with the world market and that has made us more famous and recognizable in every corner of the world. The blog has accompanied us everywhere and we are proud of those who have followed it in all these years, bringing us important numbers and awards. Here is a video with a series of posts from our first ten years that we have chosen to celebrate this anniversary.

With this series of machines, you can create your spreads quickly and differentiate your creativity in a unique way.

With two machines normally used for the "bean to bar" chocolate production process, it is possible to create an infinite number of stone-made spreads. And, given the various Christmas offers produced, we have decided to include this offer for our customers as well. With Ninja Kid and Rumbaby you can produce spreads with hazelnut, pistachio, cashew and all that dried fruit you plan to use for your recipes. And, what's more, your spread will be produced "in stone" like the ancient recipes of our grandparents, but with machines that are simple to use, safe and very easy to clean in order to allow a different and varied recipe book for your catalog.

A container for "chocolate makers" and "chocolate lovers" but also for all those who want to understand what is behind the production of chocolate. Chocolatiers, "opinion leaders", instructors, "farmers", craft and non-artisan producers. And then, still many other sector analyzes, different points of view and anecdotes with real international points of reference who dedicate themselves every day to this fantastic food. Many, and from every corner of the world, will be the guests. And together we will discover new ideas and new stories about chocolate. From next November 19th, with a weekly release that will be published every Thursday, we are waiting for you on the main video and audio platforms that host Podcasts and together we will talk about chocolate. Stay tuned...

Fbm has always been at the forefront. Born in 1977, led by me since 1997. First table top dropping machine. First tempering machine with removable screw pump. First enrobing attachment for small productions and many, many more firsts. At the forefront with the "bean to bar", for example. At the forefront with the domain "boscolo.it". The first in the sector to create its own blog: December 2010 and we will soon celebrate ten years. A blog that for years was among the first million sites visited in the "world wide web" and, for such a niche sector, I assure you that it is a great success. Care for socials: thousands of followers in our main channels that continue and will continue to follow us. But having always been at the forefront, and not wanting to brag or think too much about the past, let's move on and are already ready for a new challenge. From November 19th a new adventure begins: Choco Zone Podcast...

Congratulations to the winners and to the FIPGC federation that, despite the considerable organizational limitations, managed to create a great event dedicated to panettone.

And Fbm is always by his side. After the evening dedicated to Europe, here we are virtually in Taiwan for the awarding of the best chocolate in Asia where we have embraced many of our customers and friends. Giuseppe Di Chiano explains why Fbm has been with the Academy from the beginning to Martin Christy and Monica Meschini.