Rovira in the Harvard University

by Umberto - Tuesday, October 09, 2012

Rovira in the Harvard University

I know  a lots of chocolate makers  and everyone are professional,  creative, tireless workers and they have a huge passion for their job.

Among these, I know somebodies that are  phenomena so amazing, such as Enric Rovira, that also  Harvard University call them  for an explanation to see  how  many qualities need  to be called chocolatier.

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a french lover...

by Umberto - Friday, October 05, 2012

This Chocolate  Master  works chocolate from almost 40 years in the north of  France.

He have had a lot of industrial machinery  from Danish, Italian, German to, of course,  form the French producers.

6 years ago we known us  during a Fair and, after the first Maestria .... now even I do not know how many Fbm he has!


 

The chocolate made in Fbm is also in Copacabana...

by Umberto - Wednesday, September 26, 2012

The chocolate made in Fbm is also in Copacabana...

Starting next week, if you happen to go to Brazil, in Copacabana, and I will sincerely hope you can you could go, you 'll enjoy  yourself with a special pralines going to Paradis, the local in front of  the beach, that give you a chocolate of high quality.

The quality is guaranteed by a great Chef of French origin and a wonderful tempering enrobing machine like  Maestria that will make more pleasure to the atmosphere as well as the famouslocal  beauties  ..... the beach, the sea, the Christ the Redeemer ..... and all the others ....

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The only Finnish chocolate producer ... ...

by Umberto - Thursday, September 20, 2012

The only Finnish chocolate producer ... ...

Is this the only producer of chocolate from  bean to bar in Finland?

Yes he is.

And which kind of continuos tempering machine does he use to temper the chocolate?

According to me ....you just know the answer.

 

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Since 1826 the Swiss chocolate

by Umberto - Thursday, August 30, 2012

Since 1826  the Swiss chocolate

It 's nice to know that even a Maestria works at one of the oldest and largest production sites  of Swiss chocolate that goes on ince  1826.

The location is fantastic and the products are no different ...

This historic Swiss manufacturer has chosen a Maestria  with all the optionals, plus a special extension of the enrobing belt  to allow manual decorations after the coating.

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distilled herbs and chocolate

by Umberto - Wednesday, August 29, 2012

When you speak about chocolate you should never surprise.

These two gentlemen are a famous French chocolatier that work chocolate from a lot of years  with Fbm and a passionate distiller of aromatic herbs typical of French territory.

Together they create combinations that .... hit.


 

Greetings from Kuala Lumpur

by Umberto - Monday, August 27, 2012

Greetings from Kuala Lumpur

In the period of vacation I had lost this photo sent to me by a nice couple of Malaysians costumer  with Unica 2009.

Even in Malaysia, the chocolate  is tempered  with Fbm.

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Ice cream+chocolate also in Molise

by Umberto - Monday, August 27, 2012

Ice cream+chocolate also in Molise

Summer,   time of ice cream, and one of our customer from Molise, after Unica, has joined a Twin to complete his summer offer.

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August, ice cream and chocolate

by Umberto - Wednesday, August 22, 2012

August, ice cream and chocolate

Here there are some  pictures of a new ice cream shop that  married the chocolate with the two colors offered by Twin.

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the chocolate room in the dining room of Milan

by Umberto - Friday, July 27, 2012

the chocolate room in the dining room of Milan

In the Galleria Vittorio Emanuele, at the right of Duomo of Milan, there is a famous restaurant, coffe and pastry shop that is one of the most historic symbol of Milanese style :  Savini.

In the Savini  there were people who made the history of the last two centuries: Gabriele D'Annunzio, Toscanini, Henry Ford and Ava Gardner, Charlie Chaplin and Frank Sinatra.

In the famous  dedicated chocolate room, where they work the three colors, they have choisedour continuos tempering machines : Unica and Prima.

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