Shiny, glossy Modica's chocolate? With FBM...

by Umberto - Friday, June 29, 2018

Shiny, glossy Modica's chocolate? With FBM...

Historically, Modica's chocolate was never tempered. Both for its own working that made the process of tempering problematic and finding machines that can work a dense and complicated chocolate like the Modican was not easy. But then, it was understood that "even the eye" is important and some people in Modica have tried to make it more "stylish" thanks to the tempera. Difficult to do but not impossible. FBM has been doing so for over twenty years and today, with the new innovative technological solutions of the last few years, it has been possible to produce temperate Modican chocolate with a single operator and a complete automatic line. #chocolateforall


 

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