by Umberto - Sunday, November 30, 2014
Vanilla Marzipan with Passion fruit Ganache
Vanilla Marzipan
almond paste 60% Gr 1000
syrup Gr 115
vanilla beans Gr 2
rhum Gr 25
cacao butter Gr 250
Gr 0
passion fruit Ganache
sugar Gr 150
butter Gr 125
passion fruit puree Gr 280
inverted sugar Gr 35
egg yolks Gr 100
sorbitol Gr 30
38% milk chocolate Gr 400
65% dark chocolate Gr 100
Cream Gr 25
Cocoa Butter Gr 25
Vanilla marzipan method:
Melt cocoa butter.
In the robot coupe mix all the ingredients, including the melted cocoa butter.
Roll it inside the frame you would like to use.
Stick another frame for the ganache.
Passion Fruit ganache:
In a plastic bowl, combine sugar, passion puree, inverted sugar, yolks, cream and sorbitol.
Cook in a microwave stirring every 30 seconds until you reach 82C
Strain over the chocolates and cocoa butter.
Hand blend.
Pour over the marzipan when its at 32C.
Let crystallize for 12 hours minimum.
Cut with the help of a guitar.
Enrobe in tempered 65% dark chocolate.
Read the rest of this entry »
by Umberto - Saturday, November 29, 2014
Few days for a speed start up at one of the most important brands of chocolate in Kuwait City!
Read the rest of this entry »
by Umberto - Friday, November 28, 2014
From Finland other productions of biscuits made with Fbm dropping machine!
Read the rest of this entry »
by Umberto - Friday, November 28, 2014
Production of Ajaccio. Here's what you can do with a drop machine Fbm!
Read the rest of this entry »
by Umberto - Thursday, November 27, 2014
Here's a Christmas production of a greek chocolatier that make this chocolate creations with Fbm continuos tempering machine in a new lab in Nice, France!
Read the rest of this entry »
by Umberto - Wednesday, November 26, 2014
Another time in France, but more to the north, near Nancy, here is a crafter chocolate maker who has taken also 2 K 200, our standard Tank, to ensure a good continuity for the production of his own chocolate!
Read the rest of this entry »
by Umberto - Wednesday, November 26, 2014
After 2 chocolate coating lines, a big number of Maestria and Unica to temper and make chocolate molds, we also custom-designed for this historical French customer some "mini" tanks of 50 kg very short to be included under the tunnel so that it is possible to save space and time production.
Read the rest of this entry »
by Umberto - Wednesday, November 26, 2014
In Meda, near Milan, we have an hystorical customer that works chocolate with Fbm. Here we have the three eras of Fbm: 1994, 2004 and 2014!
Read the rest of this entry »
by Umberto - Tuesday, November 25, 2014
Just successfully completed the second edition of "Bake Off" on Real Time with the presence of the judge, Ernst Knam, and this evening begins on Rai 2 "The biggest Pastry Chef" where in addition to the judges, Di Carlo and Rinaldini, our old friends and acquaintances, there is the presence of Martina Presta, teacher in our school during the courses of Cookery Lab.
Read the rest of this entry »