And Kleego...

by Umberto - Thursday, March 22, 2018

And Kleego...

You also need the conching. You need to decide exactly how you want to define the taste of our chocolate. You need to understand, in addition to the recipe, where the chocolatier wants to arrive. For this there is Kleego.
 

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Rumboooo....

by Umberto - Thursday, March 22, 2018

Rumboooo....

And after Pre Grinder it comes the magical moment of our "melanger" Rumbo. Put together cocoa and sugar, cocoa butter. But to have a good chocolate it is not enough to put together the ingredients and reduce them in one state.

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Produced with Tower Drop.

by Umberto - Thursday, March 22, 2018

Produced with Tower Drop.

Again our bench-top dropping machine at work. Bag products, liquid products such as sponge cake, wire cut products. Everything, strictly in a professional bench-top machine!

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Roasting profiles and different origins...

by Umberto - Wednesday, March 21, 2018

Roasting profiles and different origins...

We explain also this during our courses and not only. Conching and the different times and temperatures can offer unexpected ideas.

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Thailand. Proxima!

by Umberto - Wednesday, March 21, 2018

Thailand. Proxima!

Just arrived in this Thai laboratory, our Proxima is ready to start producing in the laboratory that will be its new home for next years!

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Pre Grinder. A show...

by Umberto - Wednesday, March 21, 2018

Pre Grinder. A show...

Even passing from nibs to a 70 micron liquor in a very short time is a show. This is done during the course in our Bean to Bar Area.

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Automatic chocolate molds...

by Umberto - Wednesday, March 21, 2018

Watching Jumbo that produces chocolate bars automatically and doing nothing is a real fun for this expert chocolatier...


 

Ivory Coast. A load of Fbm on the way...

by Umberto - Tuesday, March 20, 2018

Ivory Coast. A load of Fbm on the way...

Arrived in Abidjan, a load containing much of Fbm technology dedicated to bean to bar. In a few days, a new chocolate producer "from tree to bar" joins our list of artisan chocolate shops.

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Winnower at work in our course dedicated to bean to bar chocolate.

by Umberto - Tuesday, March 20, 2018

Winnower at work in our course dedicated to bean to bar chocolate.

Our course continues in our Bean to Bar Area. Cracking and cleaning of roasted cocoa beans with our Winnower.

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Jumbo in the center of Italy!

by Umberto - Tuesday, March 20, 2018

Jumbo in the center of Italy!

Also in Isernia the chocolate is tempered for the molds with our Jumbo, the capacity of the working bowl is 100Kg and an impressive cooling system.

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