by Umberto - Friday, April 4, 2014
We like Hawaii ... and how could be not.
A magical place where it is grown the cocoa to create a very good chocolate. But also Hawaii like Fbm because in less than one month, we sent a second, new continuos tempering machine there and, this time, in the capital Honolulu!
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by Umberto - Friday, April 4, 2014
Even Plamil, an award-winning, historic British company famous for the production of gluten-free products, organic and vegan products has chosen Fbm for a variety of chocolates that come from the stone!
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by Umberto - Thursday, April 3, 2014
Chef Vito Cortese, the italian guru for vegan raw food, chose Proxima, our new continuous tempering machine, for his own raw chocolate.
Cortese has developed its own recipe to create a chocolate product from raw cocoa that has prerogatives of temperature typical of the most complex chocolate "from bean to bar."
Proxima will be used not only for the tempering process but also for the coating, which normally is not so popular among the producers "from bean to bar" that are usually oriented in producing tablets.
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by Umberto - Wednesday, April 2, 2014
It is for passion and because the margins are good that chocolate "from bean to bar" is going on a planetary movement.
Here is a producer of Israel which has 2 FBM tempering machines that works his "home-made" chocolate.
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by Umberto - Sunday, March 30, 2014
After the Easter's course of Stefan Krueger, after an exclusive 2 day event with Clay Gordon we are going on for another new Monday's course in our school but this time, as with any course of CookeryLab, it will go on for 2 weeks.
Here is the last day of the course in February of Cookery Lab. Tomorrow begins Armando Palmieri; welcome to the 15 new participants!
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by Umberto - Saturday, March 29, 2014
About World Champions, this is part of the kingdom of Andrea Slitti. Where Fbm has always chosen by Slitti for the processing of chocolate.
Just said many times (but think about it and you will shudder ...) that the only one never to have finished second in nearly two decades of global competition was only him.
But the surprise that another excellence, used to seeing countless craft production centers, such as Clay Gordon tried was the organization and attention in the production of chocolate.
One so is "only" a Legend of chocolate!
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by Umberto - Friday, March 28, 2014
Jordi Bordas Santacreu, Pastry World Champion 2011, he was with us a 'whole day in Fbm and was able to admire our new tempering continues to Proxima 25 kg. !
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by Umberto - Wednesday, March 26, 2014
From Europe, Sweden, Germany, and different places of Italy came to assist to the class of Clay Gordon on the production of chocolate from bean to bar. Journalists from national newspapers, the President of Italian Federation of Pastry and many others who wanted to know personally this international celebrity.
And, of course, the focus of attention for the course has also had Kleego!
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