by Umberto - Monday, August 31, 2020
Our vertical cooling line is once again impressing American chocolatiers' workshops. Another climate ready for the USA!
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by Umberto - Friday, August 28, 2020
Always the old "loop" of "bean to bar" and Fbm chocolate, that makes it start, grow and become successful on the market. In this way even those who started with Rumbo Kid a few years ago, now continue, also with Rumbo ...
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by Umberto - Friday, August 28, 2020
More and more french chocolatiers are discovering the greater potential that a homemade chocolate offers compared to the common commercial chocolate. This is how, even in the Rhone Valley, it will be possible to get to know real artisan chocolates produced with Fbm technology ...
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by Umberto - Thursday, August 27, 2020
Another very refined "bean to bar" chocolate producer in Bolivia that has chosen Fbm for its production. Still the same
"mood": Fbm and the bean to bar.
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by Umberto - Thursday, August 27, 2020
As all our followers of the blog know, not only "bean to bar" chocolate has become the best answer for those who want to be a chocolate professional in every corner of the world, but also Fbm technology is the best answer for those who want to undertake this winning path, also in Colombia.
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by Umberto - Wednesday, August 26, 2020
The "bean to bar" production is increasily universal. Here it is another Rumbo, that just arrived in Malaya...
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by Umberto - Wednesday, August 26, 2020
To be produced with our Rumbo. Even in the homeland of chocolate our Rumbo are now increasingly popular thanks to their design and majesty which, in addition to creating the food of the gods, also create the right atmosphere of a real artisan chocolate laboratory.
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by Umberto - Tuesday, August 25, 2020
And then those who produce their own chocolate starting the process from the cocoa bean always manage to create a further originality. Here are the fondant bars with insects. A "superfood" added to chocolate that contains omega, protein, iron and a low fat content.
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