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

From Argentina, here's a lady who has a really great chocolate factory and the packaging of his production makes his weapon to compete in the market.

With a Maestria,  prepared with  the automatic carriage for the production of tablets , has invented real marketing systems to sell more her chocolate.

An example are these postcards that once you have chosen the image are filled with a chocolate tablet and are ready to ship or by  hand through couriers.

It speaks even local television and then success is assured.

And, while in our school it is used for chocolate decoration, Chocolab goes  to work in the smallest chocolate factory ....

An English couple decided to leave everything and move to the south of Spain and open a store dedicated to the production of chocolate.

After various tests and research around the world for the machine best suited to their needs,not so high but differnet kinds of production, they  bought Chocolab and they immediately set to work on.

The chocolate is nice because it expresses creativity.

Among our most famous clients are those who keep tha base of  the production on the substance and cleaning like Andrea Slitti, to a modern, geometric as Rovira and like Egon Kopp, Lausanne Swiss Chocolate Maker, Champion of the world for nearly thirty 'years,  the classic creations like these really unique.

Yesterday we delivered the sixth tempering machine of Fbm, the fourth Maestria , and when this level of Chocolatiers continue to turn to you, hoping that the culture of chocolate is increasingly based so that the difference between your and the other machine it'd be more easy to see.

On the day in which sales are confirmed in the U.S., Kuwait, Spain and France for our laboratory of chocolate here is another great chocolate like Ernst Knam that during the last stage on chocolate in our school, has could see the multiple functions of Chocolab.

A table that is dissolving in  tempering, dosing machine, for enrobing trouffe, and also an enrobing  professional belt that has also the magic of an automatic carriage for modeling and for the demoulding is not easy to find.

In the box under the tank you could have or a small frigor or, like  some customers have chosen , you could have an  heated cabin that maintains a semi-liquid or liquid some decorations or some glasses of  cocoa butter.

That's a pretty good Chef who has decided to use Unica,  the 3-stage continuous tempering machine.

Do you know him?

It 'finished the course with Ernst Knam Elite Fbm at our school.

Biscuits, chocolates and cakes made ??with spices in a very short time, with simplicity, but with a masterly wisdom in the construction of special tastes and, could  I say, unique.

In the coming days I will post some significant moments of the course.

The title has been suggested by this young Chef .....

He has made with Aura and Unica for white and dark chocolate a sublime presentation in one of the best local Trentino.

Here's a place just opened by one of our French customer who decided to try his luck in Mexico.

In the foreground of our chocolate fountain.

In addition to chocolate, the customer has activated a real productive activity for macarons with our Evoluzione.

Congratulations and Good Luck.