by Umberto - Sunday, September 21, 2014
With a beautiful final party we have closed also this course of 80 hours in our Confectionery and Chocolate's School. In November we ll have the next one but it is just "sold out"!
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by Umberto - Friday, September 19, 2014
Yes, also Gay Odin of Naples has preferred Twin to give a further pathos to the new amazing shop!
Gay Odin is a brand that exists since 1894 and it is really one of the few historical italian "chocolate maker".
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by Umberto - Thursday, September 18, 2014
Our customers, as this famous Italian ice cream franchise, even when they go out from Italy continue to choose Twin.
Our 2 baths machine, with 2 taps of chocolate hiding inside the bar provides a visual impact that is always to raise the local sales.
This is one of Madrid!
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by Umberto - Wednesday, September 17, 2014
The enrobing line to cover the bottom and to flip the rice cakes has been designed by us, the first time, more than 10 years ago.
Over the years, around the world, we have delivered a good number of these special lines and, for some customers, even more than one.
This customer is our old friend from France that has developed his production not only with rice cakes but also with organic products covered with chocolate.
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by Umberto - Tuesday, September 16, 2014
This week, our tempering machines are also exposed to the Fine Food in Melbourne.
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by Umberto - Monday, September 15, 2014
The first week of Cookery Lab has gone . Waiting news from the second one, here, there are some pictures of the first time.
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by Umberto - Sunday, September 14, 2014
Some pictures of the Festival, which took place yesterday in Dallas.
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by Umberto - Saturday, September 13, 2014
Here's Matt and Elaine of Atlanta, Georgia, USA.
A new chocolate maker created from bean that has choosen another time Fbm's Unica prepared with "from beans upgrade".
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by Umberto - Friday, September 12, 2014
Our distributor of Texas, TCF, will represent us tomorrow at the Dallas Chocolate Festival to be held at 'Addison Conference Centre in Addison!
A meeting point for all producers of chocolate in the Southern United States and a point of comparison on the growth of the Us chocolate world.
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