by Umberto - Tuesday, March 27, 2018
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.
Read the rest of this entry »
by Umberto - Tuesday, March 27, 2018
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.
Read the rest of this entry »
by Umberto - Monday, March 26, 2018
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.
Read the rest of this entry »
by Umberto - Monday, March 26, 2018
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!
Read the rest of this entry »
by Umberto - Monday, March 26, 2018
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!
Read the rest of this entry »
by Umberto - Sunday, March 25, 2018
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.
Read the rest of this entry »
by Umberto - Saturday, March 24, 2018
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.
Read the rest of this entry »
by Umberto - Friday, March 23, 2018
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!
Read the rest of this entry »
by Umberto - Friday, March 23, 2018
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.
Read the rest of this entry »
by Umberto - Thursday, March 22, 2018
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.
Read the rest of this entry »