by Umberto - Monday, October 6, 2014
Speaking of friends ... Also French Broad Chocolates North Carolina was present in Seattle! Having some Unica and Kleego is definitely one of our most cherished customers.
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by Umberto - Wednesday, September 24, 2014
About Kleego, cocoa beans and chocolate "from beans to bars", here's one of the few true "from beans to bars" italian one: C-amaro.
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by Umberto - Thursday, September 11, 2014
Here is the work done in the School of Las Vegas by Jean-Marie and two colleagues well known like Treand Stephane and Christophe Morel.
At the end of September we will be with Jean-Marie in Nevada to organize training schedules for Fbm costumers in Las Vegas School for 2015 and to plan the presentation of Kleego in the School where we 'll show also courses for the production of chocolate "from beans"!
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by Umberto - Wednesday, August 27, 2014
With Kleego we were able to help many small "from beans" makers to reduce conching times and to make it much more stable with less acidity in the chocolate handcrafted.
Kleego 100+, besides having a bath increased, can also to be equipped with 2 granite cylinders granite to reduce the time of refining.
A short video is coming soon....
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by Umberto - Sunday, August 17, 2014
Here are some more pictures of Kleego 100 +.
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by Umberto - Tuesday, July 29, 2014
In the same School of chocolate near London will open next fall also a new room dedicated to working "from beans" as well as in the UK they start to enjoy the diversity of production that is obtained from beans.
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by Umberto - Wednesday, July 23, 2014
After few months later the presentation of Kleego, just popular in many parts of the world, here comes also Kleego 100 +!
It has the same characteristics of the sister but bigger and with a magical "+" that will be very useful for all "from beans" makers that want to enjoy the chocolate and keep more speed the production!
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by Umberto - Sunday, July 20, 2014
Immediately after the Salone del Cacao y Chocolate, which was held in Lima (see previous posts) a group of lovers and chocolate makers has been invited to follow the Ruta del Cacao in Peru directly by the Ministry of Economy of Agriculture.
Among them, Jean Marie Auboine from the School of chocolate of Las Vegas that, since next September activate courses for "from bean" makers with our machines and Clay Gordon of Chocolate Life, the largest comunity in the world of the Web, which often comes to visit us for courses devoted to new chocolate makers.
Here are some pictures of this special adventure!
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by Umberto - Saturday, July 19, 2014
Directly from the US: here is a "from beans" chocolate maker which uses Kleego to balance the chocolate and Compatta to temper it.
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