by Umberto - Thursday, April 19, 2018
Fbm and vertical tunnels. We are always at the forefront of technology and in fact we were the first in this segment of the market for tunnels for bars dedicated to chocolate craftsmen. After Clima 100 and Clima 50, this year we also presented Micro Clima with capacity of forty molds. In addition to the proven technology, Micro Clima has leds for ignition, activation of the 4 lifts and of course for cooling. #chocolateforall.
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by Umberto - Wednesday, April 18, 2018
It continues the course in our Bean to Bar Area with Colombian cocoa beans and from Hawaii...
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by Umberto - Wednesday, April 18, 2018
White, milk and dark. 15, 25 and 40 kilos. Continuous tempering, removable auger, led to reach temperature and a lot of power under the carter...
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by Umberto - Wednesday, April 18, 2018
Cameroon, Italy, Madagascar, France, Ivory Coast and Hungary. All together in Legnano in our course dedicated to bean to bar chocolate...
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by Umberto - Tuesday, April 17, 2018
Meanwhile, a new Spanish shop has chosen our Mini Mono to impress the eye and the palate of customers!
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by Umberto - Tuesday, April 17, 2018
And in the meantime, in our Bean to Bar Area the selection of cocoa beans from Colombia and ... Hawaii has begun. Yes, this time, we have the course dedicated to Bean to Bar, with the special origin of Hawaii, the only American area where you can cultivate cocoa.
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by Umberto - Tuesday, April 17, 2018
Our School is increasingly popular for insiders. This time it was chosen for the new autumn catalog of one of the most important decoration companies.
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by Umberto - Tuesday, April 17, 2018
Another producer of bean to bar chocolate who chooses Fbm. Even Belgium, one of the most important countries for the consumption of chocolate, has new artisan producers who prefer to directly manage all the steps from the cocoa beans.
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by Umberto - Monday, April 16, 2018
Another producer of bean to bar chocolate in the US who chooses Fbm. Another chocolate producer who chooses Clima 100 to produce artisan chocolate bars.
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by Umberto - Monday, April 16, 2018
Still "from bean to bar" but with really important numbers. Here is our Clima 100 that has been working continuously for a few years to produce a monstrous number of artisan chocolate bars!
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