by Umberto - Wednesday, October 4, 2023
Yes, in one of the cradles of cocoa like Mexico, artisanal production is increasingly appreciated. This is how Fbm continues to support bean to bar laboratories like this one which rely on Proxima, Rumbo and Ninja Kid for part of their production.
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by Umberto - Wednesday, October 4, 2023
And once our chocolate has been conched, we proceed to tempering and dosing it into the molds thanks to Unica, our ideal tempering machine for bean to bar.
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by Umberto - Wednesday, October 4, 2023
Even in Spain the "bean to bar" is growing and here we are with a new "bean to bar" chocolate producer to add to our very long list!
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by Umberto - Tuesday, October 3, 2023
And also in this course, we arrived at Kleego, our vertical basin. Thanks to conching, the signature of the chocolate maker is placed, who can decide the imprint he wants to leave on his creation. The cocoa decides the initial flavour, then you can start to modify it thanks to the roasting but it is the conching that definitively stabilizes the taste of our chocolate.
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by Umberto - Tuesday, October 3, 2023
And after the first Prima, the second Prima also arrives!
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by Umberto - Monday, October 2, 2023
In this course, as requested by the participants, we have the creation of chocolate with the TaoKid ball mill.
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by Umberto - Monday, October 2, 2023
We are in Barcelona where today we begin with one of the most important chocolate events in Spain. We are waiting for you at the Fbm stand!
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