by Umberto - Friday, July 31, 2015
The infinite creativity of Jean-Marie Auboine! Here are the ingredients: macadamia praline 800 grams, 100 grams of cocoa butter, white chocolate, 100 grams, 150 grams candied pineapple.
Method for the filling
Caramelize with sugar, water and glucose pineapple.
Bake at 190.
Pour over the macadamias.
Let cool and mix with a mixer with lecithin and a pinch of salt. After about ten minutes when the mixture is smooth, remove from the mixer and leave in the refrigerator for 30 minutes.
For shells:
Spray the molds with cocoa butter-colored arancionea 32 ° C on a lighter side.
Then spray very lightly with cocoa butter brown to 32C.
Cristallizzazzare in the refrigerator for 10 minutes. Place the stuffed with macadamia and pineapple, close with white chocolate. Let them come to room temperature, around 20C and make the shells with milk chocolate tempered.
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by Umberto - Thursday, July 30, 2015
Here we have Fbm machines that are still working at this historic Company of Campania, Di Iorio1750 ...
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by Umberto - Wednesday, July 29, 2015
Nougat and crunchy Di Iorio 1750 are part of the Campanian hystorical confectionery. Not since the birth of the historic factory, more than 250 years ago, but already nearly 25 years, Di Iorio 1750 has a massive production linked to working with chocolate entirely made from Fbm machines...
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by Umberto - Wednesday, July 29, 2015
And today some Rumbo are departing for Hawaii ... Also in Honolulu chocolate is made from bean using some Rumbo!
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by Umberto - Tuesday, July 28, 2015
Also close to the Le Castellet ring, the chocolate is tempered with Fbm ... who knows when he returns even Formula 1!
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by Umberto - Monday, July 27, 2015
To find a dear customer who has started a new project with the vegan chocolate ...
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by Umberto - Thursday, July 23, 2015
Satisfaction when costumers take the second one but here, in Guadalupe, we are at the machine number 4 ... 2007, 2010,2012 and now another Fbm. This was the choice of a great chocolate maker, very famous in this magic island of the Caribbean!
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by Umberto - Wednesday, July 22, 2015
The most pleasing thing for us is when the customer returns to buy the machine number 2 ... It means that we have done a good job. This happen with a chocolate maker in Moscow that after the first tempering of Fbm, comes back with a purchase of Rumbo!
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by Umberto - Tuesday, July 21, 2015
Next september, 28, Ernst Knam back in our School with a course dedicated entirely to black chocolate. Despite 5 television programs and countless collaborations and evenings around the world, Ernst 'll be able to come back in our School to explain the chocolate viewed from "King"!
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by Umberto - Sunday, July 19, 2015
Talk about "from bean" with Andrea Slitti is an reductive ... NO doubt about it but is much more ... He makes chocolate, but he make also praline and chocolate products with a "charm" difficult to imitate. It 's always ahead of what is about to happen .... If anyone, in the world of chocolate, would see the future could go see him or see his machines (only Fbm, special and standard!) and his strategies ... Latest target achieved in addition to the usual long list of international awards that annually receives? Shops in China and soon in India ... who wants to understand ... you start to move and follow him!
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