France. Ready to coat...

by Umberto - Thursday, April 12, 2018

France. Ready to coat...

Small trip to France for a chocolate coating line. Maestria and Climatico, ready for their work.

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While in Turin there is a river of biscuits...

by Umberto - Wednesday, April 11, 2018

While in Turin there is a river of biscuits...

In Moretta, after a good number of Fbm tempering machines for chocolate, you can also make bignè with Tower Drop!

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Happy faces in Pisa!

by Umberto - Wednesday, April 11, 2018

Happy faces in Pisa!

Here we are also in Pisa where even here there is a couple of Proxima that makes happy another producer of chocolate.

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Happy faces in Todi!

by Umberto - Wednesday, April 11, 2018

Happy faces in Todi!

Here we are at Serrani of Todi, a renowned local that has been working with this couple of Proxima for some time.

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Sfera in Rome...

by Umberto - Wednesday, April 11, 2018

Sfera in Rome...

One Sfera calls the other. If in Rome, at Eataly, Sfera has been present for months, now, a new fountain is about to reach the capital to give a further touch of class and luxury to another shop in Rome.

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Only Knam.

by Umberto - Tuesday, April 10, 2018

Only Knam.

Also here, in the last ShowRoom set up in the Solferino area in Milan by Ernst Knam, Unica is at work for the artistic creations of the King of Chocolate who will return to our Chocolate School in Legnano very soon. Anyone wishing to have any preview of the program can start writing to marketing@boscolo.it.

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Last Unica25Kg...

by Umberto - Tuesday, April 10, 2018

About Unica. It is really true now that a piece of history of the "bean to bar" in the world has finished its journey. Here it is, the last Unica25kg in the Czech Republic with one of our loyal customers who continues to grow with Fbm. Next time, it will be Unica 40Kg!


 

Unica, in love...

by Umberto - Tuesday, April 10, 2018

Unica, in love...

The dream of all the "bean to bar" chocolate makers who want to temper the chocolate with 2 ingredients is Unica. Until a few months ago the bowl had the capacity of 25 kilos, while Unica has now grown to 40 kilos. Here a new owner who expresses his feelings for our bean to bar chocolate tempering machine.

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The power of Fbm tempering machines!

by Umberto - Monday, April 09, 2018

The power of Fbm tempering machines!

Keeping constant the two (three for the bigger tempering machines!) separate temperatures of heating and cooling after even ten hours is something that can hardly be found around. This is our continuous tempering. The chocolate does not thicken in the center of the bowl because we have separate circuits that operate independently. This is also a difference between Fbm and the others...

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Again Tower Drop!

by Umberto - Monday, April 09, 2018

Again Tower Drop!

Again production of Tower Drop in Puglia. Quick and easy to use in a small space.

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