Bean to bar Area. Grindgo to make chocolate quickly.

by Umberto - Thursday, April 18, 2024

Bean to bar Area. Grindgo to make chocolate quickly.

Before refining with Rumbo, the stone mill, or Taokid, the ball mill, it is useful to transform the cocoa nibs into cocoa paste and to do this process, during our course, we need to use Grindgo, our pre-refiner.

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Another Proxima in Washington!

by Umberto - Wednesday, April 17, 2024

Another Proxima in Washington!

Anabella with her famous pralines in the new restaurant near Washington. After Compatta, Proxima arrived and now, the second has just arrived!

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Bean to bar Area. Ninja Bean moment!

by Umberto - Wednesday, April 17, 2024

Bean to bar Area. Ninja Bean moment!

After selection and roasting, the course continues with breaking the cocoa and cleaning it from the skin around the toasted seed.

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Products with Tower Drop!

by Umberto - Tuesday, April 16, 2024

Products with Tower Drop!

Macarons are one of the best-selling biscuits in the world and to produce them you must be careful about manual casting which must be continuous and rapid. With FBM this problem does not exist. You load the dough into the hopper, place the pan and then put it in the oven. Colors and flavors produced with Tower Drop!

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The April "bean to bar" course has started!

by Umberto - Tuesday, April 16, 2024

The April "bean to bar" course has started!

The selection may seem unimportant to many but during the course we make it clear that it is another important "step" for the production of quality artisanal chocolate.

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Another "chocolate maker" in France!

by Umberto - Tuesday, April 16, 2024

Another "chocolate maker" in France!

Another chocolate producer that chooses the quality, safety and style of "melanger" for its production and chooses the best with Rumbo.

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Happy faces with Tower Drop!

by Umberto - Monday, April 15, 2024

Happy faces with Tower Drop!

Another pleasant visit to Fbm where we find the owner of a pastry shop near Venice who has chosen Tower Drop for his production...

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Bean to bar Area. Ready for a new course...

by Umberto - Monday, April 15, 2024

Bean to bar Area. Ready for a new course...

Our Bean to bar Area in Legnano is ready. Also in this course we will compare stone and ball refining. Neither of the two is better but both have different characteristics that we will evaluate together with the students. Rumbo or TaoKid? Both have their positive side...

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Pouring chocolate biscuits with inclusions...

by Umberto - Friday, April 12, 2024

Yes, Tower Drop never ceases to surprise and sometimes even we are amazed by its flexibility. After liquid doughs such as cake bases, whipped doughs, those with almond paste, here we are also producing cookies with almond inclusions.


 

A Maestria in the USA!

by Umberto - Friday, April 12, 2024

A Maestria in the USA!

Another "chocolate maker" transformer of cocoa into chocolate who chooses Maestria and Fbm for its production!

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