Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

In Quevedo, we finished a great bean to bar class tonight with our local partner. Helping local farms, custodians of one of the best cocoas in the world with its transformation into chocolate has always been our mission. Ninja Bean, Grindgo, Taobroma and the automatic line with Unica, the mold loader and our Clima 50 vertical tunnel have been at the side of this fantastic and large group that we thank.

Tower Drop is a real help for every pastry laboratory. It manages to give regularity, constancy and has almost no need for any maintenance. It produces products of very different density and shape and is always at the side of every pastry chef who can deal with more elaborate productions having a safe and reliable travel companion like Tower Drop.

Finally even in Belgium we are starting to understand the difference between artisanal chocolate and industrial chocolate and the importance of cocoa traceability and the relationship between "chocolate maker" or chocolatier and "farmer" or cocoa farm. Fbm has always been at the side of artisans and is proud to see that more and more the chocolate market and lovers of good chocolate are looking for the "bean to bar", even in Belgium, the nation of the large industrial chocolate multinationals. 

We started in 2011. We have taken it around the world, from the USA to Australia, from Colombia to Thailand passing through Legnano. We have hosted more than 500 people and helped more than 1000 "bean to bar" companies. Now in this never seen before event, we will be doing two courses dedicated to the most emerging market in the world of chocolate. Secrets, little tricks, commercial strategies will be addressed together with the technology of transforming cocoa into chocolate. We are waiting for you!

Inside our Fbm Area, yesterday we produced meringues with Tower Drop together with a new Fbm customer!

Among the great guests of #Chocolateforall week which begins on February 20th there will also be Monica Meschini who will introduce the guidelines for chocolate tasting that comes from understanding cocoa. Kleego helps manage the taste of chocolate but you need to understand how and Monica, a member of the International Chocolate Award will be with us to explain it to us.

Tempering large quantities of chocolate with inclusions that shouldn't break too easily, despite being crumbly, is difficult for many but not for Fbm which has Nucleo technology and can do it without any problems.

From 20 to 24 February in Legnano, at Fbm, there will be #Chocolateforall week, an event never seen before where there will be all the different possible productions with chocolate. Andrea Tortora, who needs no introduction, will be one of the Masters who will hold courses on dragees and spreads. Fbm does not do obvious things and also in this event, with Andrea, we will be able to amaze and indicate the best solutions for two productions that experience a growth market such as the production of "dragees" which will be presented with Pann 30 and Pann 60, and the production of spreads that will be presented with Taokid and Taobroma.

Maestria and Climatico are the ideal solution to adapt to the difficult coating of ultra-light products with different shapes. A few precautions and the covering is obtained.

Frau is one of the best Italian chocolatiers and is a consultant for many emerging companies and pastry shops to which it offers a variety and uniqueness of chocolate products. Being able to see and interact with it is a special occasion that Fbm wants to offer in this unique event never seen before. Maurizio will also be accompanied by Proxima, Compatta and Aura but during his course we will present a novelty of Fbm technology.