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

Here is a Legend of chocolate.

How could we start better the year than with a video on the new production site  of Andrew Slitti?

Here is Andrea (the only italian World Chocolate Master before  Comaschi!) with a small video of a part of  his factoru which, for attention to details, has  few equals in the world.

A new Unica is arriving in Sydney, Australia.

This customer has specialized in molds with chocolate letters and numbers ...

He has tried us only last year but now he goes on to like Fbm!

It's time also in Europe to increase the activity "from beans to bars" and also this swedish manufacturer has chosen Fbm for its chocolate.

Some who do not want to use the beans to start (for not find some troubles to import the cocoa) began using the cocoa mass, where they put inside cocoa butter and sugar to find the own chocolate.

Back to the Dubai Mall after only few months and find a huge aquarium where divers can go inside  with sharks and find a store that I have never seen before of a great customer Lebanese, chocolate manufacturer , that use also my machines in the factory of Beirut and Alexandria in Egypt was really amazing ...

Since December, 15 , and throughout the first part of 2014 Bialetti Cake Design's courses held in our school. Anyone wishing to register can do  online!

Maglio is a famous brand in the world of chocolate.

He comes from the province of Lecce and combines local products with chocolate in a cocktail of flavors really special. I have found him also in Muscat, Oman, with a shop almost entirely dedicated to his products . See his shop there , leads one to think that, after all, Italy has a group of brave entrepreneurs who always manage to arrive at important milestones.

Seeing, then, that covers its products thanks to our Mtr 60 us proud to further our journey which we are getting closer to the top producers of chocolate.

Love for the sea and  for  the chocolate!  What's best solution for next Christmas' holidays?

Go to the Bahamas for an holiday and stay in a resort where you can produce chocolate from bean to bar and, of course, to use mixers, tempering machine, molding line  and cooling tunnel  made in Fbm!

The Danish chain of shops dedicated to chocolate "from beans in Africa to bars in Denmark" go on and  after one year from the start of the first restaurants starts with a new one where, in addition of Prima, takes also Unica.
The strength of this brand is that they take chocolate produced in Africa , every year, they ask to the local producers to recognizes a portion of the gain to the local population forcing landowners to build something socially useful to the population as a school or roads to reach the places of education.

Do you want to liven up your showcase? Do you want to impress your customers? Do you like chocolate and you want to surprise? Here is a course for you.

Saturday, November 23, at our school Fbm Elite, Master Stefan Krueger  will demonstrate that it is possible with a special course of a single day that will make the effective preparation of the participants in creating quick and easy chocolate sculptures.

We close tomorrow the first week of Cookery Lab.

Teachers of the courses in our school are Federico Anzellotti, Luigi Musio and Paola Polvere di Zucchero.

This pictures, instead,  is  a nice idea of Stefan Krueger during the exibition of last week end in Milan Fair with our Aura, continuos table top tempering machine!