Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

One of the most rising "from beans" chocolate maker, located near Chicago, started  2 years ago its own production starting with Unica "from beans' upgrade". Now, forced to grow for the bigger demands of its customers, has decided to buy the bigger Fbm sister, Maestria, asking again for the changes that we make for chocolate "from beans." Satisfied!

In the setting of the historic hall of the negotiations of the Amsterdam Stock Exchange, here we are with Rumbo, Unica and Proxima! It could not miss the European event dedicated to chocolate "from beans" a real Authority from the US: Clay Gordon.

A fourth chocolate maker "from beans" chose us again in Germany. A few years ago, the US has discovered how is nice to create your own chocolate directly from the bean. Slowly arrived small producers around the world and, then, more and more in the UK. Some other small producers in northern Europe and now this movement begins to be real well also in Germany!. Once Unica with "upgrade" for from beans to Germany!

Jean Marie Auboine, Umberto Boscolo and Gary Rulli. The Director of the School of chocolate in Las Vegas, the Owner of Fbm and one of the most important and historical Fbm customers of San Francisco. Three friends who find themselves in Rimini after meeting last Fall in Nevada. It has been planned the course in the US for next April dedicated to "from beans maker"  in the School of Las Vegas. For this class, we will have a new hall dedicated to the production of chocolate. Later we will explain more about the program and dates.

Not only Manoa chocolate but also in Hilo, again in Hawaii, in this shop for fruits, cakes and chocolate, they have chosen Fbm for this start of 2015!

And it is already starting to Saint Paul, the capital of Minnesota, the first Clima 100. This chocolate bars maker gave us confidence already a few months ago, well before than the official presentation. With Clima 100 the supply includes Maestria with pneumatic dosing device and molding loader to produce hundreds of chocolate tablets only by pressing a button and without having a very long building...

Here is another Australian chocolate maker that want Fbm continuos tempering systmem and the design and the simplicity of use of Proxima! In less than a year after the presentation during last Sigep of  Rimini, Proxima has reached impressive numbers and all 5 continents giving satisfaction to customers who have combined quality and reliability to its chocolate processing choosing also a machine with the beauty of Italian design.

Even in Guatemala you can find original ideas for Christmas. Simple solutions but cheerful, with decals, chocolate strictly "from beans" and a lot of passion!

About Peru is famous chocolate Pacari, award-winning and often recognized as the best one in the market.

The chocolate made in Bolivia by the project "Selva Cacao" at the north of La Paz, once transformed, is tempered and moulded by Unica delivered to a Bolivian Consortium named "Del cacao silvestre al chocolate". Much of the cocoa is produced from wild plants of the Amazon Forest in Bolivia. It is really positive that not only in Canada (see post of yesterday!) the cocoa is worked to chocolate but also in the Bolivian comunity are beginning to make chocolate by cocoa beans harvested locally.