by Umberto - Tuesday, March 31, 2015
Waiting to come back in the School of Jean-Marie Auboine next 28 of April, for the first course with Fbm about the "from beans" chocolate makers, here is the recipe for this month:
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by Umberto - Tuesday, March 31, 2015
Here's how the inimitable originality of Rovira expects Easter in Spain!
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by Umberto - Monday, March 30, 2015
Also in the cradle of European chocolate, Switzerland, are waiting Easter with the classical compositions. For the tempering of chocolate? 2 continuos tempering machines Maestria full optionals ...
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by Umberto - Sunday, March 29, 2015
Here are some original samples of eggs made by a young Fbm French customer,,,
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by Umberto - Saturday, March 28, 2015
Yeah! Prima with enrobing belt becomes a real chocolate factory for this amazing resort in Iceland! With the vibrating table you make molds and with the belt you make covers. Then, with removable screw you can also change the color of your chocolate in a few minutes ...
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by Umberto - Friday, March 27, 2015
With a simple mold you can create magic different solutions .... Here customizations of one of our customers in Australia!
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by Umberto - Friday, March 27, 2015
In the world of chocolate there are objective variables that anyone can know and recognize. The taste, the differences between the origins or the preparation used to "build" the chocolate are objective, almost geometric, which allows anyone to be able to become a chocolate expert. This is the street that the organization of the International Chocolate Awards with Maricel Presilla and Christy Martin has decided to follow making a format of courses to learn about chocolate. In Italy these courses will be organized in our School EliteFbm with Cookery Lab. For the first year the classes will start next May, 16.
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by Umberto - Thursday, March 26, 2015
Here's how an historic customer of Fbm from New Zealand is waiting for Easter!
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by Umberto - Thursday, March 26, 2015
Another Compatta arrived in New Zealand for this bars chocolate maker!
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