by Umberto - Tuesday, April 30, 2024
And Compatta also arrives in Dubai where he assists this talented Chef who produces very well decorated pralines.
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by Umberto - Tuesday, April 30, 2024
Here is another Compatta where there are cocoa "farmers".
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by Umberto - Monday, April 29, 2024
Here too, as in Uruguay, after Rumbo, Proxima and some Taobroma, here comes TaoMax!
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by Umberto - Monday, April 29, 2024
After Unica, Climatico and our Tank K 200, after the classic bean to bar line, here comes TaoMax to speed up the production of this "chocolate maker" in Uruguay.
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by Umberto - Wednesday, April 24, 2024
Yes, even in the very famous Central Restaurante in Barranco, Peru, voted the best restaurant in the world in 2023 by the English magazine Restaurant, "bean to bar" chocolate is produced with Fbm. From Ninja Kid to Rumbo Kid for elite production with one of the best cocoa in the world.
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by Umberto - Wednesday, April 24, 2024
And the April course is also over. From Ninja Bean to Unica to fully understand the path of every important stage of chocolate transformation and composition. Thanks to all the participants and see you at the next course in May!
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by Umberto - Tuesday, April 23, 2024
Maestria and Climatico are part of a snack coating line in La Paz, the capital of Bolivia where they use real chocolate.
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