by Umberto - Monday, October 9, 2023
by Umberto - Monday, October 9, 2023
From the University of Utah where "bean to bar" chocolate is produced with Fbm!
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by Umberto - Friday, October 6, 2023
Friends and customers. Here we are again together at the NWCF in Seattle...
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by Umberto - Friday, October 6, 2023
For the North West Chocolate Festival Unconference! We meet old friends and new "chocolate makers" after a few years of absence due to the pandemic and post-covid. We are finally back!
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by Umberto - Thursday, October 5, 2023
Here we are with Olivier Fernandez, director of the iconic pastry school in Barcelona who understood the importance of producing chocolate from the cocoa bean and introduced it thanks to Fbm. From Ninja Bean to Unica!
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by Umberto - Thursday, October 5, 2023
He is not just a happy face but a real "fan" of Fbm. By now we have lost count of how many Unica and Maestria are in the Genesca laboratory, one of the most renowned pastry shops in Catalunya.
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by Umberto - Thursday, October 5, 2023
Customer from Leiden who works his own chocolate with Prima!
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