Again Russia...

by Umberto - Tuesday, March 27, 2018

Again Russia...

Now also in Russia, Fbm has become fashionable. Other tempering machines with enrobing attachment are leaving and also in Russia, chocolate is processed more and more with Fbm.

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Bean to Bar Area. The dates of April.

by Umberto - Tuesday, March 27, 2018

Bean to Bar Area. The dates of April.

Our bean to bar course is back. In April, the 16, 17 and 18 we will still be at work in our Bean to Bar Area of our Chocolate School. Course appreciated and very popular since there are now 300 bean to bar chocolate producers in the world who have listened to us and followed us in recent years. We are waiting for you. Those who want information should contact marketing@boscolo.it.

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Duplica. And everything becomes fast and simple...

by Umberto - Monday, March 26, 2018

Duplica. And everything becomes fast and simple...

With its two hoppers, valves and pistons dedicated to each row of alveoli of the mold, it is a game for everyone to produce filled pralines. This is Duplica.

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The filling without a spatula...

by Umberto - Monday, March 26, 2018

The filling without a spatula...

To make filled pralines it is almost impossible not to use a spatula to close and process the mold. Almost impossible because if you have Duplica, you can do it without problems!

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Next appointment. Fabex in Tokyo.

by Umberto - Monday, March 26, 2018

Next appointment. Fabex in Tokyo.

From the 11 to the 13 of April, there will be the classic trade show dedicated to food and its technology. We, too, will be present!

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Jonas, a great expert of chocolate ...

by Umberto - Sunday, March 25, 2018

Jonas, a great expert of chocolate ...

A friend of Belgium. Meeting a few weeks ago in Amsterdam for Chocoa, now he has added our Compatta to the other Fbm machines that he has been using for quite some time.

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And Forbes goes on to speak about "from tree to bar" in Hawaii ...

by Umberto - Saturday, March 24, 2018

And Forbes goes on to speak about "from tree to bar" in Hawaii ...

Yeah, Forbes talks about it with Madre Chocolate, another chocolate maker that created the chocolate from the cocoa seed and another one that works with Fbm. If Forbes, who had already talked about another of our Haitian's clients, continues to explain what is the artisanal chocolate created by the bean, it means that ,finally, even the big communication networks are realizing this change in the chocolate world.

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Bean to Bar Area. Here we are ready for the tempering of chocolate.

by Umberto - Friday, March 23, 2018

Bean to Bar Area. Here we are ready for the tempering of chocolate.

With our 40 kg continuous tempering machine, Unica, set up with the "upgrade" dedicated to 2-ingredient chocolate. After completing our bean to bar course, we look forward to seeing you next month!

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In Norcia, beyond the earthquake,chocolate!

by Umberto - Friday, March 23, 2018

In Norcia, beyond the earthquake,chocolate!

Arianna, owner of Vetusta Nursia, founded by her father, a piece of Italian chocolate history. After the earthquake, everything seemed complicated and the loss of the historic founder could make the situation even worse. Instead, like his father, Arianna, with great strength and determination continues to make quality and even new specialities with chocolate.

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And Kleego...

by Umberto - Thursday, March 22, 2018

And Kleego...

You also need the conching. You need to decide exactly how you want to define the taste of our chocolate. You need to understand, in addition to the recipe, where the chocolatier wants to arrive. For this there is Kleego.
 

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