by Umberto - Wednesday, February 22, 2023
Demonstration of a production of "drops" with Maestria and Climatico in our FbmDemoArea during the break between one event and another. Between Luis Amado's course for pralines and Andrea Tortora's dragees course...
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by Umberto - Tuesday, February 21, 2023
And on the first day of our event we also have Andrea Tortora who, using TaoKid and Rumbaby , has created two truly special spreads.
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by Umberto - Tuesday, February 21, 2023
While Luis Amado's course is held in the FbmArena, the selection of cocoa for this group of "chocolate makers" has begun in our Bean to bar Area...
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by Umberto - Tuesday, February 21, 2023
Directly from Chicago, the course on special pralines begins with a chocolatier who teaches culinary arts in the USA and who, thanks also to our Compatta and Proxima tempering machines, produces something spectacular.
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by Umberto - Monday, February 20, 2023
With the special and unique pralines of Luis Amado and with the "Bean to bar" of FBM. It starts immediately with style and substance. With Proxima and Rumbo!
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by Umberto - Friday, February 17, 2023
We are ready for an extraordinary and ambitious event. All productions related to chocolate will be explained and tested. Tempering, enrobing, decorations, pralines, bars, "bean to bar", crystallization of chocolate. Aura, Rumbaby, Taokid, up to Unica, Duplimax and Climatico. From Maurizio Frau to Monica Meschini, from Andrea Tortora to Luis Amado. A center of knowledge and quality within everyone's reach!
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by Umberto - Thursday, February 16, 2023
It really seems that Fbm's technology for producing "bean to bar" chocolate by hand is the choice of most of the "chocolate makers" in the world and also here in Italy. Rumbo, Grindgo, Ninja Kid and Proxima are the partners of this laboratory and by now we have exceeded the one thousand "bean to bar" mark in the world and we are approaching the 1100 mark...
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by Umberto - Wednesday, February 15, 2023
Maestria together with the mold loading trolley and the Clima 100 vertical tunnel, our largest in the Clima series, are ready to produce thousands and thousands of bars a day in a semi-industrial laboratory in Germany.
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by Umberto - Tuesday, February 14, 2023
Alongside the cocoa producers who become "chocolate makers". We started with this customer almost ten years ago with a small Aura bench tempering machine, then we continued with other "bean to bar" machines and now with a molding line which includes our new vertical tunnel Elevation. Technology, "know how", service is our recipe for continuing to grow with customers, also in Australia.
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by Umberto - Monday, February 13, 2023
Yes, there is only one week left before an unprecedented event on chocolate processing. Excellent chefs who will produce different concepts related to chocolate. From dragees to pralines, from "bean to bar" to spreads, from understanding the differences in evaluating a cocoa to technology dedicated to chocolate. All in five days of total immersion in the amazing world and sweet technology of chocolate. From Rumbo to Pann 30. From TaoKid to Unica. From Luis Amado to Maurizio Frau, from Monica Meschini to Andrea Tortora. A real event never seen before!
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