by Umberto - Wednesday, March 4, 2015
Any real chocolate lovers can not miss the appointment with one of the few European events entirely dedicated to the world of chocolate crafters "from beans." In Amsterdam, in the beautiful setting of 'old Stock Exchange building, is held for four days an event dedicated, in the first two days, professionals and, over the weekend, open to the public. What in the last years was held in many American cities, now you can enjoy even here, in the old Europe.
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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 9, 2014
About Peru is famous chocolate Pacari, award-winning and often recognized as the best one in the market.
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by Umberto - Monday, October 20, 2014
A new start up at one of the most important "from bean" chocolate maker of Europe: Chocolate Naive, Lithuanian chocolate , which has won some International Chocolate Awards and also other Awards at the last NorthWest Chocolate Festival in Seattle.
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by Umberto - Thursday, October 16, 2014
And also Plamil, really a great brand for chocolate, has added a third Maestria in the chocolate production line!
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by Umberto - Monday, October 13, 2014
Talking about Las Vegas: next Febraury, 20, 21 and 22, Jean-Marie will hold a course in the School of Las Vegas dedicated to the production of chocolate starting from the cocoa beans.
All our Us costumers who wish to participate, have to put in contact with us that we will have some amazing promotions!
The course will be set to the storage of the beans arrived in the lab, roasting, cleaning and all subsequent processes up to the molding with a tempering machine.
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by Umberto - Sunday, October 12, 2014
Here we are in Las Vegas at the Jean-Marie Auboine Chocolatier School, the School of chocolate in which we decided to get involved.
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by Umberto - Thursday, October 9, 2014
The beauty of NWCFSeattle has been also the possibility to make test with Kleego 100+ using the cocoa mass and sugar's Customers.
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by Umberto - Tuesday, October 7, 2014
... and here we have another important "from beans to bars" chocolate maker, which began the experience for chocolate with different tempering machines by ours but, after known us, they married our technologyu and our aftersale service.
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