by Umberto - Wednesday, December 10, 2014
Staying in South America, in Brazil, we can confirm the continuos requests of our Twin that gives a new looks to the shops and to the icecream that has the chocolate on directly by the pipe in front of the eyes of the costumers....
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by Umberto - Tuesday, December 9, 2014
About Peru is famous chocolate Pacari, award-winning and often recognized as the best one in the market.
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by Umberto - Sunday, December 7, 2014
Also Canada has its own "from beans to bars" chocolate makers group.
Even this Chocolate Maker near Ottawa has chosen an Unica with "from beans" upgrade dedicated to this chocolate crafter that comes from bolivian cocoa beans.
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by Umberto - Saturday, December 6, 2014
Not only Fady, Manager of Moulin d'or, but also Saad, one of the most important producers of drops and chocolate bars of Lebanon, our historical customer Abiad and Sons, has been seen the test the of new line shipped to the Middle East!
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by Umberto - Friday, December 5, 2014
The new line of coating of Beirut.
Tank, tempering, enrobing, or partial covering or bottom covering, nuts dispenser, first tunnel for the pre-crystallization of the first color, decoring device with melter tank for the second color, the second cooling tunnel for the crystallization of the finished product.
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by Umberto - Thursday, December 4, 2014
3 Compatta sent in Portugal in less than a month.
They are the perfect size for the Madeira's chocolate, the island became famous also for the great football champ Cristiano Ronaldo!
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by Umberto - Wednesday, December 3, 2014
With this great chocolate class of Ernst Knam with maximum involvement of participants we close the year in our chocolate School!
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by Umberto - Wednesday, December 3, 2014
The course of Ernst Knam which was held in our Chocolate School is a success!
Here are some pictures of the King of Chocolate and his people ...
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by Umberto - Tuesday, December 2, 2014
Here there are some pictures of the testing in Kuwait City where we installed our tempering machines.
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by Umberto - Sunday, November 30, 2014
Vanilla Marzipan with Passion fruit Ganache
Vanilla Marzipan
almond paste 60% Gr 1000
syrup Gr 115
vanilla beans Gr 2
rhum Gr 25
cacao butter Gr 250
Gr 0
passion fruit Ganache
sugar Gr 150
butter Gr 125
passion fruit puree Gr 280
inverted sugar Gr 35
egg yolks Gr 100
sorbitol Gr 30
38% milk chocolate Gr 400
65% dark chocolate Gr 100
Cream Gr 25
Cocoa Butter Gr 25
Vanilla marzipan method:
Melt cocoa butter.
In the robot coupe mix all the ingredients, including the melted cocoa butter.
Roll it inside the frame you would like to use.
Stick another frame for the ganache.
Passion Fruit ganache:
In a plastic bowl, combine sugar, passion puree, inverted sugar, yolks, cream and sorbitol.
Cook in a microwave stirring every 30 seconds until you reach 82C
Strain over the chocolates and cocoa butter.
Hand blend.
Pour over the marzipan when its at 32C.
Let crystallize for 12 hours minimum.
Cut with the help of a guitar.
Enrobe in tempered 65% dark chocolate.
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