by Umberto - Wednesday, December 31, 2014
From the imagination of Knam a tablet out of the ordinary.
Here's how:
1 kg dark chocolate 70%
200 g raspberries lyo
5 g chews
tempering chocolate and strain it into a mold in the tablet filling with raspberries and lyo dehydrated crystals chews.
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by Umberto - Tuesday, December 30, 2014
Here is another Australian chocolate maker that want Fbm continuos tempering systmem and the design and the simplicity of use of Proxima! In less than a year after the presentation during last Sigep of Rimini, Proxima has reached impressive numbers and all 5 continents giving satisfaction to customers who have combined quality and reliability to its chocolate processing choosing also a machine with the beauty of Italian design.
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by Umberto - Monday, December 29, 2014
A nice pub, a place where you can enjoy coffee, chocolate and cakes covered exclusively with Unica ... Where? Always in the Far East: Selangor, Malaysia!
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by Umberto - Sunday, December 28, 2014
And just not to miss anything, we concluded an agreement dedicated to a supply of Aura for a good number of small shops for chocolate tasting in nearby Hong Kong!
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by Umberto - Saturday, December 27, 2014
We have several gifts to our customers that we will reveal soon: some will be innovative for the entire market that revolves around the world of chocolate, and if you follow in the coming days and weeks we will surprise you ... But we made one also for Fbm: an agreement with the principal Distributor of Chinese raw material tied to chocolate to distribute our tempering machines in China. And not only this ...
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by Umberto - Thursday, December 25, 2014
Biscuits and coatings made by the girls of CookeryLab few days ago. Merry Christmas to everyone!
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by Umberto - Wednesday, December 24, 2014
And we close our tour around Christmas and chocolate with Fbm's Costumers in New York ...
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by Umberto - Wednesday, December 24, 2014
Here's the good wishes from the School of chocolate in Las Vegas! Obviously made of chocolate. Some delay in setting the new room where will be the production of the chocolate ... but very soon we can have the dates of the next courses entirely dedicated to the production "from beans" in Las Vegas.
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by Umberto - Tuesday, December 23, 2014
In a magnificent place to celebrate Christmas as London, you can not visit a manufacturer of chocolate as great Rococo chocolates. Here's how to await the Christmas our dear friends in London!
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by Umberto - Monday, December 22, 2014
Ended a full of satisfaction year for our school that has seen more than 180 people in the classes! Thanks to all those who have trusted us. Many courses, and not always dedicated exclusively to chocolate but also to the pastry, cake design, biscuits and leavened. For 2015 we confirm everything but we want to improve and introducing courses for "gluten-free" given the growing interest that the subject raises and giving space to pastry Armando Palmieri who has achieved great success over the last week with a pilot class which is confirmed and fully booked for the first days of the new year. Within a few days we will post also the dates of the new course that we will do in the School of Las Vegas for chocolate "from beans"!
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