by Umberto - Friday, February 28, 2025
And the February "bean to bar" course is also over. Thanks to all the wonderful participants and we will definitely see you again soon! And now ready for next week with #Chocolateforallweek!
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by Umberto - Thursday, February 27, 2025
Our chronicle of the "bean to bar" course continues and now, once we have obtained the right chocolate recipe, the right conching, we are ready to temper and shape our chocolate bars with the Unica tempering machine.
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by Umberto - Thursday, February 27, 2025
Which chooses Fbm technology thanks to Ninja Bean and Proxima to create its own chocolate.
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by Umberto - Wednesday, February 26, 2025
Once we have finished the chocolate recipe with Rumbo and Taokid, here we are defining the taste and the degree of acidity together with the students thanks to the counch. Kleego has a sort of magical touch in this...
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by Umberto - Wednesday, February 26, 2025
Also this year we are in Massa Carrara for the FIPGCP event with Compatta and Proxima!
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by Umberto - Wednesday, February 26, 2025
In one of the most beautiful areas for cocoa, chocolate has been produced for some time with Fbm and now, another cocoa producer is added with Kleego and Proxima.
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by Umberto - Tuesday, February 25, 2025
Another "chocolate maker" who produces with Fbm and the Ninja Kid does his great job.
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