The chocolate is nice because it expresses creativity.
Among our most famous clients are those who keep tha base of the production on the substance and cleaning like Andrea Slitti, to a modern, geometric as Rovira and like Egon Kopp, Lausanne Swiss Chocolate Maker, Champion of the world for nearly thirty 'years, the classic creations like these really unique.
Yesterday we delivered the sixth tempering machine of Fbm, the fourth Maestria , and when this level of Chocolatiers continue to turn to you, hoping that the culture of chocolate is increasingly based so that the difference between your and the other machine it'd be more easy to see.