by Umberto - Friday, May 23, 2014
Another time the Fbm customers 'skills has been recognized!
At the European semi-finals of the International Chocolate Awards, in the category trouffles, Ben Le Prevost, we talked about him some time ago as a user of our Chocolab, won the gold medal. Congratulations!
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by Umberto - Thursday, May 22, 2014
Since last Monday we have started with the new class of Cookerylab which recorded once again sold out!
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by Umberto - Monday, May 19, 2014
A chocolate maker of Isle of Wight, thanks to this beautiful sailing ship, has just received some tons of cocoa beans from Santo Domingo.
Changes them into chocolate ready to temper with Unica!
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by Umberto - Friday, May 16, 2014
Proxima, with its blue and red leds, could not get to the kitchen of this luxury restaurant in Las Vegas.
Here, every food served has chocolate like first ingredient!
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by Umberto - Wednesday, May 14, 2014
Again from France and again about alcoholic chocolate, here is another Fbm's costumer who produces chocolates with a high alcohol level ...
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by Umberto - Tuesday, May 13, 2014
The French biggest producer of chocolate filled with alcoholic in Alsace, confirmed the third production line with Fbm.
A chocolate production line, just to understand, which has a 1.25 meter-wide cooling tunnel ...
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by Umberto - Monday, May 12, 2014
If the Whisky is a distilled product by corn, barley or rye, Solbeso is a distillate produced from cocoa taken from plantations in the borderline between Peru and Ecuador.
Think about cocoa only as a component of chocolate now is not right because Solbeso has just won the Gold Award at the "Spirit of America" as the best distillate submitted to the contest.
What can we say....? Let's go to drink ....
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by Umberto - Sunday, May 11, 2014
This historical chocolate shop from Luxembourg, which produces chocolate with beans from Venezuela, works the chocolate with Fbm!
He has 50 years of history, and now, even here in Luxembourg, they make chocolate "from bean to bar."
It is more and more evident that who live with the chocolate has a real need and convenience to produce their own chocolate toast, worked and tempered entirely in his own factory.
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