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

We have already participated in various broadcasts, television series, documentaries about chocolate but to be official supplier of tempering machine for one of the most followed broadcast as "Bake Off", has never been. Last night we went in the early evening ...

After speaking in past numbers of P.I. about our works in Ghana, the "B2B" movement in the world that develops with us, the fantastic chocolate producers who live in Modica, this month we tell the experience of the course for the production of chocolate in the Las Vegas School with Jean-Marie Auboine and Clay Gordon!

It's finally here! For the eighteenth consecutive time, in September, we open the chocolate season on PI cover. Enjoy the reading...

Ernst Knam (next course in our Shool the September, 19 , already exhausted by the time!), will still be the judge in the talent show on Real Time Channel (31 DTT channel 131 on Sky at 21.10) followed by a lot of people and pastry lovers. Among the surprises of this edition, there will be much more space dedicated to chocolate and of course when there is chocolate, we are ready to do our job.

Since 1999, we have always been the company on the September 's cover (the month that starts the "engine" of the season dedicated to chocolate! ") of Pasticceria Internazionale, the most important Italian magazine of the food. Over the past five years "PI" has also launched a competition who vote the most beautiful cover of the year and we got first 2 times already. Well, this year, we asked the help to Francesca Palomba, designers who works for the largest publishing house in the field, Bonelli, and that draws in the most important and follow Italian novels. Also this time you'll be amazed...

I first started corresponding with FBM back in July 2011. It started when Giuseppe di Chiano joined TheChocolateLife.com. I have always been on the lookout for good machines that will meet the needs of ChocolateLife members around the world, and when I started taking a close look at what FBM had on offer, I soon realized that there was an opportunity to do good work together.

Clay Gordon from New York, author of books devoted to chocolate made from the tree, a lover of the "bean to bar chocolate" in the world, having helped the birth of a lot of new chocolate companies, founder of the largest community dedicated to artisan chocolate on the web, active in recent weeks in Mexico and Nicaragua for new local excellence factories. After years of cooperation with Fbm, it decided now to give also his prestige to our blog starting to write some of his experiences that we see or we will see the together for our job. Very soon, he will come wih his "CocoaOtaku", the Avatar created, after his last Japanese experience, to write in our blog and this will be even more informative and interesting for all those who continue to follow our blog.

Coming soon in major magazines ...

Speaking with Italian pastry chefs about italian magazines (and Fbm is present in many of them!) I often heard the same old view about the content.
Recipes often unapproachable, self-promotion difficult circumvented and inadequate to a great magazine. Sometimes also critical about the lack of information about what is happening outside the borders, new fashions, different working systems, alternative ingredients in setting the production.
I have often spoken with Livia Chiriotti,  Pasticceria Internazioinale's Director, for which Fbm is among the very few customers present from birth of the magazine. And Livia took the opportunity to be original. Knowing that throughout the year, with Fbm, I have the opportunity to shoot several times over the world not only to sell machines but also to enrich my knowledge on cocoa and chocolate, has asked me to work with a directory that is not the usual "hustler" produced by all advertisers and that is often boring. She asked me to write about aspects, trends, considerations or requirements of what the sweet world is doing or how the special chocolate makers we have also in italy are developing their products.
This is why , since some editions of PI, Livia gave me this column in which I explained the complex situation of the cocoa in Ghana, the bean to bar movement seen from the special chocolate machines maker for all the most important b2b chocolate makers, the Modica chocolate process and the people that is behind this. Even in future issues there will be other stories of my last trips. What about, for once, an entrepreneur and a publisher decide to do something for the culture sector without thinking about the economic return. I tell you my secret: I'm lucky to be able to say that culture and the pleasure to tell to the people, for me, it is worth much more than a sale, and I can say that even Livia really think so ... Congratulations to Pasticceria Internazionale!

Again Fbm stands alongside the Italian world of pastry. This time we  accompanies them in the Junior Championship, which takes place from May 5 in Pescara!