by Umberto - Friday, May 31, 2024
Happy, with a wealth of information, advice and bases for creating chocolate, here is the final photo after the delivery of the certificates of attendance. Thank you all and happy chocolate!
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by Umberto - Friday, May 31, 2024
Those who start with Fbm continue to grow with Fbm. After Rumbo, Ninja Kid and Fbm's technology for creating cocoa bars, a molding and enrobing line with Unica is also growing in Paraguay.
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by Umberto - Friday, May 31, 2024
Not only Italy and Europe, another Rumbo has just arrived in Canada...
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by Umberto - Thursday, May 30, 2024
Again Fbm and again Rumbo also from Bagai, a new emerging Italian bean to bar chocolate producer.
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by Umberto - Thursday, May 30, 2024
Unica, our tempering machine created specifically for "bean to bar" chocolate and during the course you can better understand the differences between Unica and other tempering machines for more commercial chocolate.
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by Umberto - Wednesday, May 29, 2024
With Kleego we experiment with different types of conching and appreciate the possibility of choosing the taste and level of acidity of our chocolate.
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by Umberto - Tuesday, May 28, 2024
Together with cocoa, sugar is added to our iconic Rumbo...
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by Umberto - Monday, May 27, 2024
As already mentioned, this year our "bean to bar" course explains the differences between stone and sphere refining. Here we are starting with our little TaoKid ball mill.
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