Mousse of white chocolate and strawberries by Ernst Knam.

by Umberto - Thursday, May 31, 2018

Mousse of white chocolate and strawberries by Ernst Knam.

Here is the recipe of May.

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The bean to bar course in Las Vegas continues...

by Umberto - Thursday, May 31, 2018

The bean to bar course in Las Vegas continues...

After roasting, cleaning and pre-grinding, it's time for Rumbo, our mill with stone wheels.

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Colombia: Unica with enrobing attachment to cover Brownies...

by Umberto - Thursday, May 31, 2018

Colombia: Unica with enrobing attachment to cover Brownies...

And near Bogota, you use our tempering machine with the capacity of the bowl of 40 kg, with the third stage, and the enrobing attachment divisible in 2 parts to cover a large number of mini-brownies.

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Colombia: Tempering 2-ingredient chocolate in Bucaramanga...

by Umberto - Thursday, May 31, 2018

Colombia: Tempering 2-ingredient chocolate in Bucaramanga...

After years of experience with the historic Unica and Maestria, even for some time, even our Compatta 15 is able to temper without problems the chocolate with 2 ingredients very difficult for many others. Carlota Chocolate, one of the most famous Colombian b2b uses our own tempering machine.

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Selection of cocoa beans.

by Umberto - Wednesday, May 30, 2018

Selection of cocoa beans.

As in any course with Fbm, be it in Legnano or Las Vegas, it starts with the knowledge of cocoa beans that should be discarded and those to be chosen. Professionalism in the bean to bar is one of the characteristics that differentiates from commercial chocolate and the selection is authentic.

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The course in Las Vegas starts.

by Umberto - Wednesday, May 30, 2018

The course in Las Vegas starts.

Everything is ready. It starts with the cocoa beans of Venezuela. Jean-Marie Auboine, Clay Gordon and "students" arrived from Australia, New Zealand, Ghana and of course from different parts of the United States. Start our three days dedicated to bean to bar chocolate in one of the most "cool" courses in the sector where you learn to make chocolate but not only...

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Prima in Australia.

by Umberto - Wednesday, May 30, 2018

Prima in Australia.

Still one of our tempering machines Prima 10 kilos, with the enrobing attachment, directed in Australia. Even in the land of kangaroos are more and more chocolate makers who love to produce with Fbm.

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Caribbean. Bean to Bar with Fbm.

by Umberto - Tuesday, May 29, 2018

Caribbean. Bean to Bar with Fbm.

More and more producers in the Caribbean. Also in Guyana a new producer of chocolate from tree to bar chose Fbm. The reason? Elasticity and productivity of machinery, assistance and Fbm's ability to follow the manufacturer step by step in growth from the beginning.

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Madagascar. Bean to Bar with Fbm.

by Umberto - Tuesday, May 29, 2018

Madagascar. Bean to Bar with Fbm.

Africa is increasingly proudly productive in the chocolate world. Not just South Africa, not only the Ivory Coast but also Madagascar. We already had our machines at a local "from tree to bar" manufacturer and now we are expanding our presence. Working well and always offering maximum assistance and availability, we continue to grow in this fantastic market of professional craftsmen.

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Finished the course in the Bean to Bar Area.

by Umberto - Tuesday, May 29, 2018

Finished the course in the Bean to Bar Area.

From the East to Africa. From Sweden to South America. More and more important in the chocolate world is the bean to bar and increasingly followed our course in the Bean to Bar Area. Fbm has for years been the protagonist of the bean to bar in the world so much that even today begins the course at our School in Las Vegas and from the 11 to the 13 of June we are still waiting for you in Legnano.

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