by Umberto - Sunday, July 7, 2013
It 's very interesting to see how the world is trying to change. I don't know if the world 'll change but it is interesting that movement.
The web, the green consciousness for our planet, the politicians who are never what they seem ....
Even in the world of cocoa there is turmoil and there are many local producers of cocoa starting to sell directly to small transformers without going through the usual 2.3 big corporations that guarantee quality but tend to format the chocolate flavor of all. Today the brands that you could know for flavor are few and often are known for their packaging or to care for aesthetic details.
The result of this change? A different chocolate, uncommon, with a different taste and a particular attention to those farmers who in all these decades have been too often exploited.
And so this weekend in Lima, Peru, we found many small producers of cocoa who are looking for Americans and Europeans Buyers who transform these magical pods in a free and special new Food of the Gods.
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by Umberto - Sunday, May 12, 2013
by Umberto - Sunday, March 31, 2013
Best wishes to all with this creation that comes from Mantova.
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by Umberto - Friday, March 8, 2013
This picture has nothing to do with our machines but, for once, for women we must make an exception!
Congratulations Women!!!
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by Umberto - Monday, February 18, 2013
Davide Comaschi, from Pasticceria Martesana, has won the Italian title of best chocolatier and qualified himself for the world final to the world chocolate master where he ll run for Italy.
Do you know in which way he works chocolate from more than 10 years? Sure, with a continuos tempering machine of Fbm!
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by Umberto - Wednesday, January 30, 2013
Towerdrop and Mac & Cake.
The first table top dropping machine with wire cut and the depositor for cakes and macarons.
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by Umberto - Thursday, January 24, 2013
In Sigep , it's a time for awards and prizes.
Also the Association of Verbano+ Cusio + Ossola gave us a plaque for our help in recent years at various local competitions with chocolate.
Thank you and we will be there again next fall.
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by Umberto - Sunday, January 20, 2013
The fourth edition of the best cover of the most popular italian magazine for pastry has seen, for the second time, the same winner.
Yeah, Fbm with Chocolab, has won the award for the second time.
Thanks to all the people who voted for us and Chirotti Publishers for the award.
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by Umberto - Friday, January 11, 2013
Last night the judges of Masterchef, the most-watched Italian television cooking competition, asked an help for judgment on the Pastry competition to one of the greatest Italian Pastry: Iginio Massari.
Accurate, simple and professional, Iginio, as well as judge has given some little secrets of his knowledge.
Massari, as well as being a pastry chef level, it is also a good chocolatier, author of several books, which for 20 years in his laboratory works only with Fbm.
He started with an Mtr, and then a few years ago, he continued with Maestria.
He does a lot of sponsorships, communications for many businesses but for making chocolate in his laboratory has always wanted only Fbm.
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by Umberto - Tuesday, January 1, 2013