April's recipe.

by Umberto - Monday, April 30, 2018

April's recipe.

Cake "Lasciapassare" from the successful creative vein of Ernst Knam who will soon return to our school of chocolate in Legnano.

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Monggo Chocolate in Yogyakarta. Beautiful "bean to bar" with Fbm!

by Umberto - Sunday, April 29, 2018

Monggo Chocolate in Yogyakarta. Beautiful "bean to bar" with Fbm!

Oh well, even the satisfaction of teaching to one of the leading Indonesian producers, one of the leaders of pure chocolate in Indonesia, who wanted to develop their market starting to produce bean to bar chocolate in one of the most productive cocoa areas in the world. In the end, together, we met the farmer and we started to develop the chocolate cocoa extruder. We started with the farmer's plants, fermentation, then continuing with the entire line dedicated to the Bean to Bar of Fbm. Even Monggo has relied on us and he too has not resisted and came to visit us in nearby Singapore to greet and thank us.

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Indonesian Miracle...

by Umberto - Saturday, April 28, 2018

Indonesian Miracle...

Here we are with Baldwin Jehan, a Frenchman who only two years ago did not even know how chocolate was made from cocoa beans. Matters of the heart had brought him to Jakarta and he had to find accommodation for himself and his family. Came to our Bean to Bar Area in Legnano, confronting us on all the different steps of his new path, helped and advised again in Jakarta, today he is ready to further enlarge his business and has passed here in Singapore to greet and thank us . What can you say? Thanks to you, Baldwin, for your trust and congratulations on your results.

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Again Singapore. Happy faces!

by Umberto - Friday, April 27, 2018

Again Singapore. Happy faces!

Again in Singapore and again with Fbm chocolate machines. Again happy faces!

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Singapore and Malaysia. Bean to bar with Fbm!

by Umberto - Friday, April 27, 2018

Singapore and Malaysia. Bean to bar with Fbm!

Other friends who produce bean to bar chocolate. Distribution in Singapore and production in Malaysia. Obviously, again with Fbm.

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In love with B2B. In love with the B2B of Fbm.

by Umberto - Friday, April 27, 2018

In love with B2B. In love with the B2B of Fbm.

Here we are with Olivier Fernández, director of EGPB in Barcelona, which is now one of the most prestigious schools dedicated to chocolate in the world. He chose Fbm years ago for bean to bar in his courses and now he is more and more in love with this world made by craftsmen who create and are not limited to dissolve and repurpose. And he is also increasingly in love with how Fbm thinks B2B.

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Tempering of milk chocolate in the molds.

by Umberto - Thursday, April 26, 2018

Tempering of milk chocolate in the molds.

Is milk chocolate complicated to be tempered and shiny? Come to us. Do chocolate molds create problems with internal tempering? Come back to us. We are waiting for you...

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In France with Fbm. In the East together with Fbm.

by Umberto - Thursday, April 26, 2018

In France with Fbm. In the East together with Fbm.

Here we are again with Claude Ginèbre who is the founder of Domaine de Bequignol. Fbm in France supplies the machinery for his production which has now become very important and that is distributed, for the most part, in the Far East. Met last year in China, in Shanghai, we are still together, and neighbors, in another important square of this area: Singapore. And chocolate is always made in Fbm!

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Rumbo. Show to take a picture...

by Umberto - Thursday, April 26, 2018

Rumbo. Show to take a picture...

Even if you could not take pictures because of the fear of the usual "scripts", we are always available, happy and ... forward. And one of the most popular shows, even at FHA in Singapore, is always our mill with stone wheels: the inimitable Rumbo!

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The "bean to bar" in Indonesia!

by Umberto - Thursday, April 26, 2018

The "bean to bar" in Indonesia!

Yuda, our Indonesian friend who is creating a real supply chain from the plantation of cocoa to chocolate. Because in Indonesia it is not easy to create synergy between "farmer" and "chocolate maker" even if there are exceptions like Yuda, a young bean to bar chocolate producer, or rather "from tree to bar"...

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