by Umberto - Sunday, May 26, 2013
Here's the first photo of the Chocolab delivered this week to a nice Lady of Colorado. A tempering machine so comfortable, with a professional enrobing belt with many optionals extras that allow several productions with only a single machine is something that is increasingly popular all over the world: from the USA to Australia, from the Far East to Africa going , of course, in Europe .
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by Umberto - Saturday, May 25, 2013
Some posts ago I said that the American continent was increasingly common to make chocolate from bean to bars.
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by Umberto - Thursday, May 9, 2013
Here's how one of our australian customers is prepared for Mother's Day: a Mom cool and ... greedy!
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by Umberto - Monday, May 6, 2013
Here's another customer from Texas who produces its own chocolate from the cocoa bean.
He has personally built this oven of bricks for toasting!
To temper, fortunately, turned to us ...
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by Umberto - Friday, January 11, 2013
Last night the judges of Masterchef, the most-watched Italian television cooking competition, asked an help for judgment on the Pastry competition to one of the greatest Italian Pastry: Iginio Massari.
Accurate, simple and professional, Iginio, as well as judge has given some little secrets of his knowledge.
Massari, as well as being a pastry chef level, it is also a good chocolatier, author of several books, which for 20 years in his laboratory works only with Fbm.
He started with an Mtr, and then a few years ago, he continued with Maestria.
He does a lot of sponsorships, communications for many businesses but for making chocolate in his laboratory has always wanted only Fbm.
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by Umberto - Wednesday, December 12, 2012
This Madam is coming from Perù and lives in Australia where she produces chocolates that go throughout Australia.
In her production she uses australian fruit, peruvian nuts and good belgian chocolate.
For the temper and coat of the prodcts with chocolate she uses an italian machine, Prima with the enrobing belt.
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by Umberto - Thursday, December 6, 2012
I has taken the new keyboard.
But it does not work and I do not understand how it is possible .....
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by Umberto - Wednesday, December 5, 2012
Antoniazzi, one of the most famous pastry shops in Mantova.
When you go in their lab , it seems to get in Fbm's factory for how many of our machines they have.
To understand how they pay attention to keep high the quality for machines and for their productions, here there is beautiful creation of their own making.
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