by Umberto - Thursday, July 31, 2025
And finally, as with all our courses, a group photo. We thank all participants and bid them farewell!
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by Umberto - Thursday, July 31, 2025
Thanks to Compatta, here we are in the chocolate tempering process. Making the bar rigid and uniform, feeling the "snap" when broken, seeing the chocolate shiny and reflective. This is the job of a tempering machine like Compatta.
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by Umberto - Thursday, July 31, 2025
Putting the chocolatier's signature on your chocolate is the ultimate satisfaction for those who love making it. With Kleego, you can do it, and we'll explain it during the course at our new Indonesian headquarters.
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by Umberto - Wednesday, July 30, 2025
With Ninja Kid, Grindgo, and Rumbo Kid, the cocoa changes shape and transforms into something similar to chocolate, but the flavor and acidity are still undefined...
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by Umberto - Wednesday, July 30, 2025
Two Rollerchoco20 plus with a collection and conveying system to the vertical packaging machine hopper. Equipped with automation for both the unloading and the spray system. Rollermac Boscolo technology continues to grow.
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by Umberto - Wednesday, July 30, 2025
Producing chocolate from cocoa beans is an increasingly successful process around the world, and in wonderful Sicily, there are more and more chocolate makers. With fantastic local ingredients, they can produce unique bars. From Ninja Kid to Taobroma, to Compatta, the transformation process is complete.
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by Umberto - Tuesday, July 29, 2025
The "bean to bar" course begins at our new location near Jakarta. In a land rich in cocoa, we couldn't help but continue to support the new chocolate makers...
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by Umberto - Tuesday, July 29, 2025
Another bean-to-bar chocolate maker creates drops with Climatico.
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by Umberto - Tuesday, July 29, 2025
More Dubai Chocolate in Dubai, and more FBM technology with Unica.
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