by Umberto - Friday, February 27, 2026
Today our super event concludes with Monica Meschini, who explains how to appreciate and taste chocolate for those interested in better understanding what they are producing. A finale dedicated to product culture and awareness.
Read the rest of this entry »
by Umberto - Friday, February 27, 2026
Chocolate-covered raisins with gold-coloured cocoa butter during our Chocolateforall week, thanks to Rollerchoco 15 and Chef Bellantoni.
Read the rest of this entry »
by Umberto - Friday, February 27, 2026
Production continues for 24 hours without a break thanks to two Jumbo units with a 60 cm wide belt and two Climatico chocolate tunnels. Spherical products can be coated with no issues!
Read the rest of this entry »
by Umberto - Thursday, February 26, 2026
With Bellantoni, every participant can follow the instructions and see how simple it is to create masterpieces in a short time with Rollermac Boscolo and Fbm coating pan technology. Furthermore, with the patented Rollerchoco 15 spray, a system can be created to produce dragees automatically.
Read the rest of this entry »
by Umberto - Thursday, February 26, 2026
Sometimes our Prima units take unusual journeys to reach clients' laboratories, even by camper van! The important thing is that Fbm technology arrives.
Read the rest of this entry »
by Umberto - Thursday, February 26, 2026
The moment for dragees has arrived with a true number one, Giacomo Bellantoni. Thanks to the performance of Rollerchoco Sweet 15 Plus and Pann 30, he will demonstrate and teach how to create masterpieces in a short time, combining craftsmanship with cutting-edge technology.
Read the rest of this entry »
by Umberto - Wednesday, February 25, 2026
Cedric Grolet in his chocolate boutique, where he has become a social media sensation thanks to his famous heart-shaped greeting on our Fluxo. This iconic gesture, which concludes all his videos, perfectly blends his creativity with our technology.
Read the rest of this entry »
by Umberto - Wednesday, February 25, 2026
Our Magma infrared roaster is truly an extraordinary machine. Featuring infrared heating, built-in cooling, and automatic programming, it ensures an inimitable roast. For these reasons, a new unit is arriving at our client's facility in Oman.
Read the rest of this entry »
by Umberto - Wednesday, February 25, 2026
Today Luis Amado concludes his educational demonstration on advanced praline techniques. In the afternoon, we will dive back into the world of dragees, exploring new frontiers in coating and polishing.
Read the rest of this entry »
by Umberto - Tuesday, February 24, 2026
Still from Chocoa last week, here is another chocolatier tempering his "bean to bar" chocolate with Proxima. It is a pleasure to see how our technology supports makers worldwide in creating premium chocolate.
Read the rest of this entry »