And Compatta arrives in London ...

by Umberto - Sunday, March 04, 2018

And Compatta arrives in London ...

Still UK and again Fbm. Our 15 kilos of bowl continiuos tempering machine, Compatta, is leaving for one of the most emerging chocolate makers in London.

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Other UK chocolate makers with Fbm!

by Umberto - Saturday, March 03, 2018

Other UK chocolate makers with Fbm!

Also York Cocoa House has chosen Fbm for its chocolate production. By now the United Kingdom is excelling in Europe for chocolate producers who start their process starting from cocoa beans.

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A Tower Drop for a brigade...

by Umberto - Friday, March 02, 2018

A Tower Drop for a brigade...

The beauty of our bench-top dropping machine, Tower Drop, is that it takes very little time to produce. Small, easy to clean, versatile and extraordinarily reliable!

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Proxima also in educational workshops...

by Umberto - Friday, March 02, 2018

Proxima also in educational workshops...

One of the most important suppliers of raw materials in Italy, has chosen our Proxima for each workshop (in many regions) in which he presents his products and his excellence. Even in Italy, as well as in the world, Fbm is the most reliable and complete choice to work chocolate.

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Proxima also in Springdale...

by Umberto - Friday, March 02, 2018

Proxima also in Springdale...

In Arkansas, where a producer of artisan chocolate started some years ago with Fbm and after the first, the second, now he has chosen the third Proxima tempering machine for his bean to bar chocolate. Even in the new world of Bean to Bar, those who start with Fbm, keep on growing!

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Proxima also in Siderno!

by Umberto - Thursday, March 01, 2018

Proxima also in Siderno!

Always in Calabria and always our Proxima tempering machine. Very beautiful but also very productive and precise in the tempering of chocolate.

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Proxima in Catanzaro.

by Umberto - Thursday, March 01, 2018

Proxima in Catanzaro.

Our LED continuous tempering machine with the working bowl of 25kg has just arrived in a new pastry shop in Catanzaro. Piero, the new owner has chosen a beautiful cobra as a mascot for his new chocolate machine...

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In London for bean to bar...

by Umberto - Thursday, March 01, 2018

In London for bean to bar...

At HB ingredients, a day to talk about chocolate in one of the UK's largest dedicated facilities. In this image you can summarize all you need to create chocolate!

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The Easter course is over!

by Umberto - Thursday, March 01, 2018

The Easter course is over!

Chocolate eggs, creations and lots of imagination in our course dedicated to Easter. The next appointment is now in our Bean to Bar Area on the 19th of this month. We are waiting you for bean to bar chocolate!

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"Dream Cake" by Ernst Knam.

by Umberto - Wednesday, February 28, 2018

"Dream Cake" by Ernst Knam.

We close also February with the recipe of Knam.

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