Another Clima 50 leaving for the USA!

by Umberto - Monday, August 31, 2020

Another Clima 50 leaving for the USA!

Our vertical cooling line is once again impressing American chocolatiers' workshops. Another climate ready for the USA!

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France. Rumbo Kid for the dragees

by Umberto - Monday, August 31, 2020

Stone production is something special for chocolate but now, more and more often, our mills are also used to produce spreads or, as for this French customer, "dragees".


 

Even in Switzerland the "bean to bar" doubles ...

by Umberto - Friday, August 28, 2020

Even in Switzerland the "bean to bar" doubles ...

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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And in Lille we continue to grow with the bean to bar ...

by Umberto - Friday, August 28, 2020

Chocolatencuentro moved from his first Rumbo and Proxima to the second, and is now waiting for the third pair of Rumbo and Proxima. Who starts with Fbm continues with Fbm!


 

Rumbo on the Rhone...

by Umberto - Friday, August 28, 2020

Rumbo on the Rhone...

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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Still "bean to bar". Still South America

by Umberto - Thursday, August 27, 2020

Still "bean to bar". Still South America

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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Rumbo Kid in Colombia!

by Umberto - Thursday, August 27, 2020

Rumbo Kid in Colombia!

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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Rumbo in Malaya...

by Umberto - Wednesday, August 26, 2020

Rumbo in Malaya...

The "bean to bar" production is increasily universal. Here it is another Rumbo, that just arrived in Malaya... 

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Colombian cocoa for Swiss chocolate ...

by Umberto - Wednesday, August 26, 2020

Colombian cocoa for Swiss chocolate ...

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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A special "bean to bar" from California!

by Umberto - Tuesday, August 25, 2020

A special "bean to bar" from California!

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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