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 the video of the last course with Ernst Knam in our school.We'll back  In the autumn !

Despite Ernst Knam is increasingly involved in projects with industrial partners, communication's majors, and new and more engaging television commitments, I am pleased to announce that, even in the Autumn, will resume the courses in our School of Chocolate. As soon as we open the registration and notify the themes of the new courses.

Here's the video of the test made with the customer arrived from South Africa  in Fbm.

In a few days we will send the line he has ordered after this test  which consists of an Mtr 60+ Climatico cooling tunnel while for the start up in Cape Town we have to wait for September.

Even in this place of Costa Rica that can resemble Eldorado, or the Earthly Paradise, next week there will be chocolate tempered by  a shiny new Fbm. It 's almost time for holidays, and  sea, and these images can also do harm. But it is nice to know that, even at these latitudes, there   is chocolate tempered   thanks to our tempering machines.

This is a translation of Milan's way of saying.... that, such  i  born there , I can not forget ....

Yes, even next October we will be at Host in Milan.

It 's true that the Italian economy does not shine, it is also true that there are some little positive elements and, with our technological solutions, we can help our customers to restart using  the same equipment for many different uses at in a competitive price.

Kleego, which allows you to make your own chocolate saving money and improving your product as well as your image.

Tower Drop, table top drop machine with 2 heads + 1 system for the wire cut.

Chocolab, the chocolate lab that allows almost all the productions.

A day of tests covering of cookies produced by this customer from South Africa.

Tested the productivity of the line consists of Mtr 60 +  Climatico cooling tunnel we have choiced some accessories and customizations to meet the Customer's whishes ; because everyone has their own special needs and we like to meet them.

The dream of every chocolatier since he started has always been to be able to produce his own chocolates.

With Kleego and a great passion has become simple "build" in a short time his own unique and inimitable chocolate!

An example? Although I'm not a chocolate maker I tried with my children.

I like extra bitter chocolate and  last night I have tried, with the help of my children, putting cocoa mass, cocoa butter, and without a drop of sugar, I built in a few hours my personal chocolate.

Here is the factory where some Maestrias with other additional equipment are going.

Here, as the Owner wants , they  produce good cocoa and good chocolate paying attention to the environment in which you work.

Besides, anyone who loves chocolate is also increasingly attentive to this beautiful planet, because it is also the only ... where there is the chocolate.

As soon as arrive our machines  I will post some pictures.

Here we have two models of the new  K series : K 100 and K 200.

Increased resistance, new insulation, new design and a screw pump which works with a visual sensor inside the bowl of the tempering machine that goes to feed or by a foot pedal which allows the manual loading for small quantities of chocolate .

Allows to speed up the processing time while maintaining a continuity of production which makes uninterrupted for many hours the production of its own laboratory.

It 's very interesting to see how the world is trying to change. I don't know if the world 'll change  but it is interesting that movement.

The web, the green consciousness for our planet, the politicians who are never what they seem ....
Even in the world of cocoa there is turmoil and there are many local producers of cocoa starting to sell directly to small transformers without going through the usual 2.3 big corporations that guarantee quality but tend to format the chocolate flavor of all. Today the brands that you could know for flavor are few and often are known for their packaging or to care for aesthetic details.

The result of this change? A different chocolate, uncommon, with a different taste and a particular attention to those farmers who in all these decades have been too often exploited.

And so this weekend in Lima, Peru, we found many small producers of cocoa who are looking for Americans and Europeans Buyers who transform these magical pods in a free and special new Food of the Gods.