by Umberto - Wednesday, April 30, 2014
Here is the recipe of the month proposal from Stefan Krueger, our teacher Elite Fbm .
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by Umberto - Tuesday, April 29, 2014
This time "the eviction" comes to a bank with a chocolate bar ....
We do not want to speak bad about the banks.... but an Fbm costumer in North Carolina is transferring his chocolate factory (he is a "from bean to bar" maker) at a site that was occupied by a bank. Sometimes it happens ...
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by Umberto - Sunday, April 27, 2014
In Normandy there is also Thierry, which uses dropping machines and continuos tempering machines by Fbm for the production of macarons.
His macarons are award winning and very famous to the point that, every year, pastry chefs and interns from all over the world are in his laboratory to learn the secrets to creating the best macarons of France!
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by Umberto - Friday, April 25, 2014
Even a chain of ice cream parlors in Algiers has chosen Twin for its stores.
The double chocolate waterfall, the cone that is filled first with chocolate and, then, by a creamy ice cream is also a trump card in North Africa to increase its volumes ...
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by Umberto - Thursday, April 24, 2014
And another new ice cream shop in Rome has chosen Twin!
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by Umberto - Wednesday, April 23, 2014
And here, for the chocolatiers of the future: Zoia, age 11, from Bologna, a name to remember ...
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by Umberto - Wednesday, April 23, 2014
The World Chocolate Master, Davide Comaschi, from Martesana.
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by Umberto - Tuesday, April 22, 2014
And here Andrea Tortora with Easter eggs made with gianduia and with hazelnut.
Chef and Chocolatier, a great lover of our tempering machines, which has collected experiences around the world, from London to Singapore ...
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by Umberto - Tuesday, April 22, 2014
These days we have been impressed by some Easter special creations. Here there are a few. We start with the "King of Chocolate", Ernst Knam.
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