by Umberto - Monday, October 31, 2022
Not just bars. Beans & Chocolate produces chocolate from cocoa beans which at the end of October becomes a nice and original Halloween creation!
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by Umberto - Monday, October 31, 2022
The Rumbo we brought to the Salon du Chocolat also remains in France. Here are the new owners!
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by Umberto - Monday, October 31, 2022
And another important customer who produces bean to bar chocolate with Fbm!
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by Umberto - Monday, October 31, 2022
Bean to bar is increasing universally. And you can see Fbm customers immediately when they pass by our stand. They're happy.
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by Umberto - Friday, October 28, 2022
Proud to host in our FHA space in Singapore 3 entrepreneurs who transform cocoa into chocolate and all 3 do so thanks to Fbm technology. The "bean to bar" is also this and here we have "chocolate makers" from Indonesia, the Philippines and Singapore.
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by Umberto - Friday, October 28, 2022
Do not forget the appointment with Maurizio Frau at Area System where we will start preparing for Christmas with chocolate creations.
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by Umberto - Friday, October 28, 2022
Very busy period for international events. After Barcelona, Perugia, Oporto, Singapore, last night the most famous event dedicated to chocolate in France started in Paris. And obviously, in the "bean to bar" village, Fbm is present. We look forward to seeing you at V21!
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by Umberto - Thursday, October 27, 2022
In Sumatra, Indonesia, cocoa is harvested, transformed into chocolate and molded into the napolitans. Obviously the transformation and modeling take place thanks to Fbm technology.
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by Umberto - Thursday, October 27, 2022
He started with a 7-pound Prima twenty years ago. By now he has lost count of the Fbm tempering machines that continue to increase in his laboratory in Kuala Lumpur...
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by Umberto - Thursday, October 27, 2022
The founder of Acpa, a Jakarta school together with Edwin, a great pastry chef who has decided to include Rumbo in his production line!
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