by Umberto - Saturday, August 16, 2014
Here is one of the most famous company of Santo Domingo that in addition to sendo cocoa to some important European chocolate makers is, itself, a great chocolate maker "from beans."
Read the rest of this entry »
by Umberto - Friday, August 15, 2014
Continues the creation of the tunnel for chocolate dedicated to one of Europe's biggest manufacturers of chocolate's mould.
Read the rest of this entry »
by Umberto - Thursday, August 14, 2014
To the Fine Food in Melbourne which will be held from September 15 there will be Fbm with tempering machine!
Read the rest of this entry »
by Umberto - Tuesday, August 5, 2014
As August goes on, get more cards ...
After years of working experiences in Switzerland, these manufacturers have returned in Romania to create a place that also provides some members of the Royal Family.
Read the rest of this entry »
by Umberto - Sunday, August 3, 2014
And so, despite August, here the start of a building for a cooling tunnel for the crystallization of chocolate molds!
Read the rest of this entry »
by Umberto - Friday, August 1, 2014
August. Time of travels and postcards!
And it is with a postcard from Boston that we open this month: Elaine, our customer from Massachusetts, won the first prize for the best chocolate in Boston. Congratulations!!!
Read the rest of this entry »
by Umberto - Thursday, July 31, 2014
Here's a new recipe by Ernst Knam made in our school EliteFbm!
For mold:
Dark chocolate for polka dots
Cocoa butter yellow
Making polka dots with tempered chocolate in molds. Spray the molds with butter
cocoa yellow. Making shirt with white chocolate.
stuffing:
100 g honey orange
100 g sugar
20 g dextrose
30 g glucose
200 g juice yuzuu
3 g wax (sosa)
20 g sorbitol
250 g white chocolate
q.b. Lemon peel untreated
Dissolve the sugar and add the juice of yuzu. Melt the wax at 65 ° Cook for about 4
minutes. Pour over the other ingredients and emulsify. Cool down.
Fill the molds with honey first and then with the ganache. Let crystallize overnight.
Close the mold with white chocolate.
Read the rest of this entry »
by Umberto - Tuesday, July 29, 2014
In the same School of chocolate near London will open next fall also a new room dedicated to working "from beans" as well as in the UK they start to enjoy the diversity of production that is obtained from beans.
Read the rest of this entry »
by Umberto - Saturday, July 26, 2014
Even close to London, at one of the largest distributors of semi-finished chocolate, there's a school that works chocolate and learn to work it with Fbm!
Read the rest of this entry »
by Umberto - Thursday, July 24, 2014
Here there are some pictures of chocolate from Romania only with a Compatta!
Read the rest of this entry »