Sting, making cocoa butter is easy.

by Umberto - Sunday, June 30, 2019

With little space and at a reasonable cost Sting is our table top press that allows all the "chocolate makers" to get their own butter for chocolate.


 

Nucleo. Ready to drop chocolate and inclusions...

by Umberto - Saturday, June 29, 2019

Nucleo. Ready to drop chocolate and inclusions...

Again our Nucleo tempering machine used with Climatico to make chocolate and hazelnut grain drops.

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Decomatico, Sting and Nucleo...

by Umberto - Friday, June 28, 2019

Decomatico, Sting and Nucleo...

Our three new products that surprise the handcrafted chocolate market. We are always at the forefront and we always create machines that are missing and that our special customers need.

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A French Relais Dessert in the Bean to Bar. (Chapter 3).

by Umberto - Friday, June 28, 2019

A French Relais Dessert in the Bean to Bar. (Chapter 3).

After producing our own nibs with the Ninja Bean, we speed up production with Grindgo. And the show of the bean to bar continues...

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The pyramid of macarons...

by Umberto - Friday, June 28, 2019

The pyramid of macarons...

Produced with our Tower Drop. Macaron is one of the simplest but most requested biscuits on the market. But quantity is the lever that makes this product a winner and having a small dropping machine that guarantees you numbers and quality is not so complicated. Just press "start" and the macaron is ready for the oven...

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Show with Pann 30...

by Umberto - Thursday, June 27, 2019

Show with Pann 30...

Simple to use and capable of producing an infinite number of coatings on spherical products. Cold and hot air and spray of chocolate and colored cocoa butter...

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Twin, chocolate and ice cream...

by Umberto - Thursday, June 27, 2019

Twin, chocolate and ice cream...

The best season for ice cream began a few days ago and Twin is always a guarantee for ice cream shops that want to make the difference.

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Colombian Fbm Area. Still bean to bar...

by Umberto - Thursday, June 27, 2019

Colombian Fbm Area. Still bean to bar...

Even more #chocolateforall. In Colombia, in Bogotà we have completed a new course dedicated to bean to bar chocolate. Finally, even in one of the most important places for cocoa, the production of chocolate is growing. And this happens thanks to us too!

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Italian Fbm Area. Two Bean to Bar courses in July...

by Umberto - Wednesday, June 26, 2019

Italian Fbm Area. Two Bean to Bar courses in July...

Exceptionally, next month we will do two courses dedicated to the Bean to Bar process. Yes, our schools in the world are increasingly followed and our educational system for the production of chocolate from cocoa beans is increasingly appreciated. In July we will have a course, 15-16-17 of July, which is already "SOLD OUT" and a second course the following week, 22-23-24 of July, which still has a few seats available. Anyone wishing information can send an email to marketing@boscolo.it.

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Italian Fbm Area. Individual pralines making course.

by Umberto - Wednesday, June 26, 2019

Italian Fbm Area. Individual pralines making course.

The pralines making course ended with Massimo Peruzzini dedicated to training and teaching for chocolate pralines. Always more, always better. #chocolateforall.

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