Aubergine and Chocolate Cake by Ernst Knam.

by Umberto - Wednesday, January 31, 2018

Aubergine and Chocolate Cake by Ernst Knam.

This is the recipe of January.

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After Europain, we will be at Salon du Chocolat in Milan.

by Umberto - Wednesday, January 31, 2018

After Europain, we will be at Salon du Chocolat in Milan.

We certainly could not miss the chocolate event par excellence that will take place next month in Milan. Still in the area dedicated to bean to bar, still alongside the Italian "Fermento Cacao" movement, at another Salon du Chocolat in the world.

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Bean to Bar Area. The magic of Pre-Grinder.

by Umberto - Wednesday, January 31, 2018

Bean to Bar Area. The magic of Pre-Grinder.

Our multi-lingual bean-to-bar course continues and after roasting and breaking, we arrive at Pre-Grinder in which in one step the nibs are transformed into cocoa liquor and the immediacy and easiness of processing of our Pre-Grinder always brings amazement and appreciation.

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Sfera. Style in the best chocolate shops...

by Umberto - Tuesday, January 30, 2018

If Fluxo, with its imposing chocolate wall takes almost everyone's breath into the room, Sfera is elegant and unique in its design that creates style and makes the place fantastic.


 

And also in Italy bean to bar grows...

by Umberto - Tuesday, January 30, 2018

And also in Italy bean to bar grows...

Cioccolato Argento started a few years ago when in Italy the bean to bar still seemed something incomprehensible. Today, their production increases and the choice to continue growing is still Fbm.

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20 chocolate. The most famous Slovenian b2b.

by Umberto - Tuesday, January 30, 2018

Sebastian, a Slovenian chocolate maker who produces his own chocolate with Fbm and tempers it with the new Maestria 60 with the bean to bar "upgrade", comments his tempering machine as a "killing machine", a machine that has no problems with any kind of artisan chocolate and which produces it best in every situation. This is our target with those who choose Fbm.


 

Started bean to bar course...

by Umberto - Monday, January 29, 2018

Started bean to bar course...

Of the many courses we have had over the last 5 years in our Bean to Bar Area in Legnano, this is the one that is more multilingual and multicultural. Because in the end, chocolate is a universal language...

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Unica in Utah...

by Umberto - Monday, January 29, 2018

Unica in Utah...

When even the universities that teach in their faculty of food science the processing of chocolate, choose our Unica "bean to bar", we understand that after all our research and development work for the tempering machine dedicated to artisan chocolate, they arrive also unexpected satisfactions.

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From Australia for biscuits produced with Tower Drop and Sintesi.

by Umberto - Monday, January 29, 2018

From Australia for biscuits produced with Tower Drop and Sintesi.

Chocolate makes us very famous in the world but Fbm is also dropping machines with its historical bench-top dropping machine and with Sintesi, our dropping machine for important productions. For our dropping machines we have hosted directly from Australia Claudio, a biscuit producer near Perth.
 

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From "from bean to bar" to "from tree to bar" ...

by Umberto - Sunday, January 28, 2018

From "from bean to bar" to "from tree to bar" ...

The Bean to bar is now universal. As already mentioned in some posts, Fbm has its  machines in more than 300 workshops of artisanal chocolate producers, chocolate made from cocoa beans. These artisan realities are already around the world through 65 countries. And, in recent months, new local businesses are starting to grow in the "garden" of the company. From Indonesia to Peru. From Mexico to Madagascar via the Venezela, Colombia and Vietnam to Queensland, Australia. The "bean to bar" chocolate is very sought after by the western market, which, after so much industrial chocolate, likes the local, artisan producer who tells the story and the steps to create chocolate. But, near the equator where cocoa lives, artisan chocolate has also become a sort of new local economy and wealth for those peoples who for years have been the only source of raw material for large global networks. Hurray the chocolate and "the bean to bar". Hurray the "from tree to bar"!

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