Coatings with chocolate in Switzerland...

by Umberto - Friday, April 30, 2021

Proxima at work with the covering of bears. Short, long, high products and with various inclinations are not a problem for our enrobing attachment.


 

Portugal. The "bean to bar" is the present!

by Umberto - Friday, April 30, 2021

Portugal. The "bean to bar" is the present!

The demand for craft chocolate in the world is ever more current. Not only do the economic indicators indicate the greater attention to artisanship in food for the next few years, but we can already testify that the artisan has been winning for some time in chocolate, as here in Portugal.

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Kleego. The importance of conching...

by Umberto - Friday, April 30, 2021

Kleego. The importance of conching...

More and more "chocolate makers" are realizing the importance of conching. And Kleego is increasingly the solution.

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Choco Zone Podcast. Episode 23.

by Umberto - Thursday, April 29, 2021

Inizia da

The episode 23 is in Vietnam, a country in which cocoa presence has had mixed fortunes. Today, cocoa and chocolate makers are very present and even the production of artisan chocolate is an opportunity to grow for farmers and producers. We meet Marc Van Borren, who moved from Belgium to Saigon where he runs Belvie Chocolate.


 

And in Germany there will soon be news...

by Umberto - Thursday, April 29, 2021

And in Germany there will soon be news...

The Fbm Areas, our official "bean to bar" chocolate schools are in Italy, USA, Colombia, Australia and Thailand but soon there will be other places where you can attend our famous course. Stay tuned...

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Rumbo in Germany for praliné...

by Umberto - Thursday, April 29, 2021

Rumbo in Germany for praliné...

Our major stone mill works for the production of chocolate but also for praliné as we see in this image by a new owner of Rumbo!

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Rumbo and Fbm in the Basque Country!

by Umberto - Wednesday, April 28, 2021

Rumbo and Fbm in the Basque Country!

Production of craft chocolate created from cocoa beans also in the Basque country and here too the recipe is passion and Fbm.

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Another "bean to bar" in Argentina with Fbm!

by Umberto - Wednesday, April 28, 2021

Another "bean to bar" in Argentina with Fbm!

The "bean to bar" is very important to us. We believe it is important that chocolate has its own local artisan reality everywhere. For this reason we make five types of mills and tempering machines dedicated to craft chocolate, in addition to the "bean to bar" lines. Fbm leads this market segment and does so not only with numbers but also for the passion and our total immersion in this reality that is also seen on Thursday when we publish a new episode of Choco Zone Podcast. #chocolateforall is not just a "hashtag" for Fbm. Not only schools dedicated to the creation of chocolate from cocoa beans but also "chocolate makers" in every corner of the world. In Argentina we already have friends and customers to whom another one is now being added.

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Choco Zone Podcast. Stop in Vietnam!

by Umberto - Tuesday, April 27, 2021

The new episode of Choco Zone for this week takes us to Vietnam, a magnificent place where cocoa has had mixed fortunes but which in recent years has experienced a real explosion thanks to the "bean to bar".


 

May "sold out". In June a new "bean to bar" course...

by Umberto - Tuesday, April 27, 2021

May "sold out". In June a new "bean to bar" course...

The May course (10-11-12) has already been fully purchased considering that the number of participants allowed will be lower than in our usual pre-pandemic educational appointments. Seeing a lot of interest and already a waiting list, we decided to activate reservations for the next course which will be on 7, 8 and 9 June. Anyone who wants more information can write to marketing@boscolo.it.

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