by Umberto - Friday, October 3, 2014
It is a great pleasure for us to say that we are hosting in our booth Clay Gordon, the founder of "The Chocolate Life," extreme knower and writer of the chocolate world that praises the technology at the service of the chocolate craftsman.
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by Umberto - Monday, September 29, 2014
The garlic and chocolate do not seem to be complementary, but, believe you will find that the garlic does not seem to be the "usual" ...
Obviously, a recipe so original could be made only by Ernst Knam.
Outer part:
Dark chocolate.
Inner part:
340 g cream
90 g invert sugar
40 g glucose
100 g sorbitol
2 g salt
620 g dark chocolate
140 g butter, anhydrous
5 texts black garlic
Combine the sugar, cream and salt and bring to a boil.
Melt the chocolate and butter at 45 ° pour the cream over.
Fill the mold 1 \ 3 with the ganache.
At the center of the chocolate put a fillet of black garlic bulb and close with dark ganache.
Crystallize 1 night at 5 ° then close with dark chocolate and unmold the chocolate.
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by Umberto - Saturday, September 27, 2014
The North West Chocolate Festival of Seattle which will be held next week is a meeting point for the most important chocolate crafters.
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by Umberto - Friday, September 26, 2014
Here are some pictures of the start up done this week near Salerno: Mtr 60 and Climatico with a lot of customizations to cover products with different features and to give the best confort to the workers.
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by Umberto - Friday, September 26, 2014
Something about King (not only of chocolate!) and Queens... here is Princess Astrid, sister of King Albert of Belgium, who tastes chocolate made by Jonas, our dear customer.
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by Umberto - Thursday, September 25, 2014
Following the success "sold out" of last June with the course for "Summer chocolates", we are pleased to confirm a new date dedicated to Christmas by the King of Chocolate in our School EliteFbm!
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by Umberto - Thursday, September 25, 2014
In the September publication of Pasticceria Internazionale, in addition to the cover, all dedicated to Fbm with Proxima and the 'King of Chocolate"from Real Time Channel, Ernst Knam, there is also a nice interview with another teacher that started this year to work in our School: Stefan Krueger.
This shows that not only we had seen well many years ago, starting the cooperation with our historic partner Knam, but that we can still keep this our talent ...
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by Umberto - Wednesday, September 24, 2014
About Kleego, cocoa beans and chocolate "from beans to bars", here's one of the few true "from beans to bars" italian one: C-amaro.
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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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