by Umberto - Friday, October 31, 2014
Waiting the class of the "King of Chocolate" in our School for next 17 of November, here are two recipes for Chupa Chups created by Ernst Knam:
Chupa Chups CAFFE 'AND TONKA BEAN:
molds empty with milk chocolate
for the ganache:
300 g fresh cream
50 g of coffee beans
30 g glucose
300g milk chocolate
150 g dark chocolate 70%
1 No. tonka bean
Allow to brew the coffee and tonka bean for 24 hours in a refrigerator at 4 ° with the cream, bring
cream and sugar to 103 ° pour the liquid through a sieve over the two chocolates and implement a
ganache.Wait until the ganache will take root and pour in the hollow . Cover it with milk chocolate.
Chupa Chups PISTACHIO AND DARK CHOCOLATE:
molds empty with dark chocolate.
Pistachio ganache topping:
300 g cream
20 g glucose
5 g sorbitol
250g milk chocolate
150g dark chocolate
30g butter
100g pistachio paste
Boil the cream with the sugar and pistachio paste. Pour over chocolate
emulsifying and creating a node. Pour in the hollow moulds with chocolate, insert a toothpick and then frosting and
rest on an acetate sheet. If you wish, complete with chopped pistachios.
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by Umberto - Friday, October 24, 2014
Also chocolate is growing the globalization.
Shops, modern products and packaging can be found more easily everywhere: here is an example of one of our customer of La Serena, Chile, which looks like a modern chocolate factory in northern Europe.
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by Umberto - Saturday, October 18, 2014
Sugar Factory is setting up in this area of the Paris Las Vegas a real Chocolate Factory "from beans to bars" equipping it with Fbm!
Think, before you get on Eiffel Tower of Las Vegas, before you sit down in Paris's restaurants, while the Guests go up in the Hotel or sit in the gaming tables, everyone will admire from a glass wall the birth of chocolate !
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by Umberto - Thursday, October 16, 2014
And also Plamil, really a great brand for chocolate, has added a third Maestria in the chocolate production line!
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by Umberto - Monday, October 13, 2014
Talking about Las Vegas: next Febraury, 20, 21 and 22, Jean-Marie will hold a course in the School of Las Vegas dedicated to the production of chocolate starting from the cocoa beans.
All our Us costumers who wish to participate, have to put in contact with us that we will have some amazing promotions!
The course will be set to the storage of the beans arrived in the lab, roasting, cleaning and all subsequent processes up to the molding with a tempering machine.
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by Umberto - Sunday, October 12, 2014
Here we are in Las Vegas at the Jean-Marie Auboine Chocolatier School, the School of chocolate in which we decided to get involved.
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by Umberto - Tuesday, October 7, 2014
... and here we have another important "from beans to bars" chocolate maker, which began the experience for chocolate with different tempering machines by ours but, after known us, they married our technologyu and our aftersale service.
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by Umberto - Monday, September 22, 2014
A new "from bean" chocolate maker has chosen our technology.
It is a new producer of Willits, north of San Francisco.
After analyzing all the possible solutions for the production, the choice is Fbm.
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by Umberto - Monday, September 1, 2014
Another"from bean to bar" australian chocolate maker has decided to develop the production of chocolate bars with a new Unica with the upgrade for the particular chocolate "from bean".
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