#ChocolateForAllWeek. Thanks to the Bean to bar Fbm team.

by Umberto - Tuesday, February 28, 2023

#ChocolateForAllWeek. Thanks to the Bean to bar Fbm team.

Giuseppe and Francesca have outdone themselves this time. In recent years we have also exported our "bean to bar" course to our Fbm Areas around the world but we have never had two courses in five days in which we have hosted "chocolate makers" from every continent in the world. Ninja Bean with the little Ninja Kid, Grindgo, Rumbo and the Kleego basin together with the Unica "bean to bar" tempering machine were the companions of these five incredible days. Thank you all and thank you to all participants!

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#ChocolateForAllWeek. Thanks to Maurizio Frau.

by Umberto - Tuesday, February 28, 2023

#ChocolateForAllWeek. Thanks to Maurizio Frau.

What seems impossible to create with Maurizio becomes simple.
The explanation and also the engaging demonstration of those who wanted to try created a real course of great success.
Accompanied by our Compatta and Proxima tempering machines, Maurizio created wonderful and very tasty subjects.

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#ChocolateForAllWeek. Thanks to Monica Meschini.

by Umberto - Monday, February 27, 2023

#ChocolateForAllWeek. Thanks to Monica Meschini.

And then there's also the ability to know cocoa and understand the taste of chocolate. Monica Meschini also helped us in this which is essential to understand and comprehend what we have to do with our profession and our passion for chocolate.

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#ChocolateForAllWeek. Thank you Andrea Tortora.

by Umberto - Monday, February 27, 2023

#ChocolateForAllWeek. Thank you Andrea Tortora.

Another warm greeting and thanks also to Andrea Tortora who divided for us into two courses dedicated to dragees and spreads. He
jumped from Pann 30 and Pann 60 to the TaoKid and the RumboKid. Also for him a great demonstration of incredible production variables.

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#ChocolateForAllWeek. Thank you Luis Amado.

by Umberto - Monday, February 27, 2023

#ChocolateForAllWeek. Thank you Luis Amado.

Greetings to Luis Amado who was able to give incredible energy and quality of execution to all our participants in your three courses that took place in our Arena. Proxima, Compatta and la mano del Maestro were the means to complete a series of truly unique pralines.

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#ChocolateForAllWeek. Spectacular dragees...

by Umberto - Friday, February 24, 2023

#ChocolateForAllWeek. Spectacular dragees...

Excellence in our event is always a must. Not only Andrea Tortora's dragees but also the speed and efficiency of Pann 30 and Pann 60!

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#ChocolateForAllWeek. And Monica Meschini's course also begins.

by Umberto - Friday, February 24, 2023

#ChocolateForAllWeek. And Monica Meschini's course also begins.

Working with chocolate also means knowing cocoa. In addition to the two courses dedicated to the "bean to bar" with Rumbo, Ninja Bean and Unica, our week dedicated to all chocolate could not miss an explanation on cocoa and there was no one better than a representative of the International Chocolate Awards to explain cocoa and how to understand the taste of chocolate.

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#ChocolateForAllWeek. Here we are with Maurizio Frau.

by Umberto - Thursday, February 23, 2023

#ChocolateForAllWeek. Here we are with Maurizio Frau.

Our week of working with chocolate in Legnano continues and here are some subjects created by the unmistakable imagination of Maurizio Frau. Proxima and Compatta alongside the Maestro who will be back again with other creations this week.

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#ChocolateForAll week. A course on dragees...

by Umberto - Thursday, February 23, 2023

#ChocolateForAll week. A course on dragees...

It's finished, but we have another one tomorrow. Pann 30 and Pann 60 stood out in Andrea Tortora's demonstration.

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#ChocolateForAllWeek. A hit with pralines!

by Umberto - Wednesday, February 22, 2023

#ChocolateForAllWeek. A hit with pralines!

There were no doubts about Luis Amado's incredible technical skills but his ability is also in his willingness to explain and to involve all the audience in our Fbm Arena.

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