The course continues in our Elite Fbm.

by Umberto - Wednesday, February 28, 2018

The course continues in our Elite Fbm.

Again chocolate dedicated to Easter with original and classic creations.

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The tempering of chocolate with flax seeds...

by Umberto - Wednesday, February 28, 2018

The tempering of chocolate with flax seeds...

Jean-Claude Berton, a chocolatier who has also written a book translated into various languages on his elaborate chocolate which has remarkable properties also appreciated by University and Medical Institutions. Among the various ingredients that are included, OmegaChoco chocolate also has flax seeds. The tempering of this type of chocolate is not easy but, once again, Fbm has created the right answer with our Proxima dedicated to his product.

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Sfera. Elegance and chocolate in Rome...

by Umberto - Tuesday, February 27, 2018

Sfera. Elegance and chocolate in Rome...

After being present at Eataly for the entire month of February, other shops dedicated to chocolate in the Capital have also chosen Sfera. And also in Milan, Ernst Knam, for his event he wanted to include Sfera in the entrance of his Saloon of Porta Nuova.

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The bean to bar awaits you in Legnano.

by Umberto - Tuesday, February 27, 2018

The bean to bar awaits you in Legnano.

After the courses dedicated to artisan chocolate in January and February, we have opened registrations for the new "bean to bar" course in our Bean to Bar Area in Legnano. From the 19th to the 21 of March, we are waiting for all those who want to try and feel like craftsmen of chocolate. The bean to bar awaits you in Legnano!

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Chocolate course in our School...

by Umberto - Tuesday, February 27, 2018

Chocolate course in our School...

Everything is ready for 2 days of pralines and Easter subjects dedicated to chocolate and more in our Elite Fbm School in Legnano.

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UK. For our tempering machines.

by Umberto - Monday, February 26, 2018

UK. For our tempering machines.

Visits and tests in our EliteFbm by a chocolate company in London. Our tempering and enrobing machines are always the best answer for flexibility and ease of use.

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Chocoa, see you soon...

by Umberto - Monday, February 26, 2018

Chocoa, see you soon...

And with some very dear customers from Vaasen, we greet Chocoa also this year, one of the most important exhibitions dedicated to artisan chocolate in Europe.

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The path of International Chocolate Awards 2018 began...

by Umberto - Monday, February 26, 2018

The path of International Chocolate Awards 2018 began...

In Florence, where this year the world final will be held next autumn, the path for the recognition of the best chocolates in the Mediterranean area has begun. Also in 2018, Fbm is at the side of International Chocolate Awards.

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Milan. Killa, Knam and chocolate ...

by Umberto - Sunday, February 25, 2018

Milan. Killa, Knam and chocolate ...

With Fbm, near Porta Nuova, in Milan Fashion Week, here we are at Ernst Knam's Chocolate Experience and rap singer Emis Killa presenting chocolate worked by Unica.

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Chocoa. From Peru to visit us...

by Umberto - Saturday, February 24, 2018

Chocoa. From Peru to visit us...

Also Alkimia, from tree to bar peruvian chocolate maker that works with Fbm, is here to visit us in Amsterdam...

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