by Umberto - Sunday, March 23, 2014
The plantation that provides one of the most famous European manufacturer of chocolate, already our customer in Costa Rica, the same as in 2011 won the "Best Cocoa Bean of Central America and the Caribbean" at the Salon du Chocolat in Paris is now available to provide their own beans at all.
Those who wanted to know more, please contact us, which usually after the first experience "from bean to bar" starts a new world ...
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by Umberto - Saturday, March 15, 2014
Today on the column dedicated to the cuisine of the most popular italian newspaper "Il Corriere della sera" has been talked about chocolate "from bean to bar" that finally, after being already a thriving market in most of the world, arrives in Italy.
In fact, next March 24th there will be an event dedicated to chocolate produced in the traditional way in our school where, directly from the U.S., will be the guest of honor Clay Gordon.
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by Umberto - Thursday, March 6, 2014
Here are some pictures of the new machine that we'll present in the next Europain 2014 of Paris: Strato!
Not all pubs, bars, clubs can rebuild their furniture to insert Twin or Mono.
So here is Strato, this machine is very inviting for those who want to bathe with chocolate delicies of their time ...
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by Umberto - Saturday, January 25, 2014
Finally, here in Italy, after Sigep we can tell, many important chocolatiers who transform the semifinished chocolate have realized how important it is Kleego!
Not only Klego can remove acidity, improve and speed up the achievement of the right to chose their own chocolate flavor but is also capable to counch it.
In Italy is it difficult to import the cocoa beans?
Just buy the cocoa mass, Kleego and add the amount of sugar and cocoa butter that you want to "build" your own unique and inimitable chocolate.
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by Umberto - Thursday, January 9, 2014
Here is Kleego leaving for a new customer of Mexico.
We have changed (and from now on it will always be so!) the top cover with a plexiglass one to check the condition of the product inside during the working fases.
In the infinite world of artisan producers "from beans to bars" there are a lot of wasted time working only with the "grinders" while operating Kleego + Grinder the working time for a final good result is reduced by 75%.
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by Umberto - Friday, January 3, 2014
For a chocolate, without allergens.
Kleego, with a modified cooling system, how required by the customer.
And... in the end they gave to Kleego also an own name: Gloria!
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