Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

Here is a Legend of chocolate.

How could we start better the year than with a video on the new production site  of Andrew Slitti?

Here is Andrea (the only italian World Chocolate Master before  Comaschi!) with a small video of a part of  his factoru which, for attention to details, has  few equals in the world.

Exotic cake by Ernst Knam.
ingredients:
pastry black ( chocolate ) , 1 mango , 1 papaya, passion fruit 2 , 3 alchechengi , candied ginger , pink pepper, apricot jelly . For the cream : a pint of milk , 1 vanilla pod 6 egg yolks 85 g sugar , 25 g of corn starch, 35 g of rice flour . For the ganache : 220 ml fresh cream 300 g dark chocolate 60%.

preparation:
butter and flour a cake pan and line with the pastry background . Stuffed with cream ( which is prepared by boiling the milk with the vanilla bean pulp cutting it lengthwise . Remove the stick and add the red beaten with sugar and rice flour and starch sifted . When is dense, cooled ) . Bake at 175 degrees for 30 minutes. Once cool , cover with ganache that is prepared by boiling and pouring the cream into the chocolate chopped and mixed well with a whisk . Chill in refrigerator until hardened . Lay over the pieces of exotic fruits and ginger , spread the jelly and sprinkle with pepper.

For chocolate tempering machines and for cookies dropping machines, Frédéric Hawecker, MOF 2011,  chose Fbm.

In 2011, the only one to get the prestigious award in the whole of France was only him and, after viewing the various features offered by the market, we can say with pride that he decided to use only our machines inside to his stupendous laboratory .

Time of gifts ... and here's a box of chocolates in a chocolate basket sent to us by a customer of Hungary ...

A few days ago we sent a new tempering machine in this Finnish citizen also to "help" Santa Claus with the production of nigger kisses. This company, in fact, produced these since 1871, and sure that , in all these years, some Elf has appreciated ...

Migliavacca's  in Milan:  there are the typical tradition of the classic Milanese panettone with the historic recipe and tablets made with our tempering machine rich of different ingredients ....

Experimenting with chocolate creations leads from classic and simple tablets to  innovative creations that combine contrasting flavors.

Yes, this is the first news that will be officially presented at Sigep.  All (or almost ... because we will prepare other wonderful surprises during next year!) the calendar of Elite Fbm, now,  you can buy it online!

Our school is no more just only  for those who want to learn how to work the chocolate ... Now there are also courses with real "characters" that teach leavened, jams, airbrushing, artistic sugar, traditional and innovative cookies as well, of course, those who want to produce their own chocolate starting from the mass or from the beans or who is beginning to enter in the world of chocolate.

Yeah, stand B3 74 .... and some news are ready while the others are under- test.

A new program for our school not only totally dedicated to chocolate with a new group of young and dynamic great Teachers around our hystorical King of Chocolate, Ernst Knam by Real Time TV!

.... Kleego, with a chocolate taste test following its processing during the exibition....

Two news that I will present next month, a preview in the blog , and that will further improve the market!

From  Ukraine: our customer has used Fbm tempering machines with little children of a kindergarten to make some fancy  compositions of chocolate ....

Here another producer of chocolate "from bean to bar" from Scotland that takes cocoa beans from Peru and tempering his chocolate with a Chocolab.