Happy 2022!

by Umberto - Wednesday, December 29, 2021

Best wishes for health and prosperity to all!


 

Merry Christmas!

by Umberto - Thursday, December 23, 2021

Best wishes for a fantastic Christmas together with your dearest people and pets!


 

Florence. Here too the "bean to bar"...

by Umberto - Thursday, December 23, 2021

Florence. Here too the "bean to bar"...

Even in the center of Florence you will find chocolate produced from cocoa beans thanks to Fbm's "bean to bar" line. Classic refined pralines created with chocolate produced directly from cocoa beans.

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Fluxo. A wall of real chocolate!

by Umberto - Wednesday, December 22, 2021

Another Fluxo leaving for California, Napa, where it will be used to give the right taste to a new place. Obviously, only real chocolate and without the addition of oils, waxes or other products because #chocolateforall is our mantra.


 

Bean to bar Area. After the December course...

by Umberto - Wednesday, December 22, 2021

Bean to bar Area. After the December course...

Thanks to the participants and see you in 2022!

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Another "chocolate maker" and another Rumbo...

by Umberto - Tuesday, December 21, 2021

The world of "bean to bar" is more and more popular... like our Rumbo!


 

Simon Coll, for many years with us...

by Umberto - Tuesday, December 21, 2021

Simon Coll, for many years with us...

A factory founded in 1840 that produces chocolate from cocoa beans in an artisanal way. For many years less, but in any case, for more than twenty, Fbm has been at their side and today even more.

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France. Still "bean to bar"...

by Umberto - Tuesday, December 21, 2021

France. Still "bean to bar"...

Another chocolatier who also becomes a chocolate maker...

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Grindgo and peanut processing...

by Umberto - Monday, December 20, 2021

Not only cocoa. From whole peanuts to peanut paste.


 

Bean to Bar Area. Unica and tempering.

by Umberto - Monday, December 20, 2021

Bean to Bar Area. Unica and tempering.

Once our chocolate is obtained, we conch with Kleego and then we need to temper. And here comes Unica, our "queen" of the "bean to bar"...

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