Also the best and most famous chocolatiers are realizing how important it is to have the chocolate from cocoa beans and do not use only chocolate usable anywhere from the majors. And they are understanding thatto have the own chocolate they do not need mega-industrial facilities but just the line "bean to bar" of Fbm that reaches a large final product in competitive times and in a small space, making often achieve better international recognition. Even the famous Chocolate House, in Luxembourg, has chosen Fbm!