by Umberto - Tuesday, July 15, 2014
Antigua one of the ancient capitals of Guatemala, a beautiful and relaxing town, you will find the shop of Fernando where it is appreciated, in addition to coffee, chocolate created from "bean" in the traditional way.
Prima and Kleego are the help for the production.
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by Umberto - Friday, July 11, 2014
It is a good satisfaction for us, found a peruvian magazine that talks about the production of chocolate, where, behind the 3 chocolate makers, in the heart of the lab, you will notice our little counch, Kleego ...
This chocolate comes from cocoa beans harvested just in Peru to be processed and transformed into a chocolate that has been acclaimed as one of the best of South America.
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by Umberto - Sunday, July 6, 2014
Even Jean-Marie Auboine is in Peru to see some specific references of cocoa!
In fact, by the end of August in the School of chocolate of Las vegas start new courses with some Fbm machineries designed and developed exclusively for the "from bean to bar" chocolate makers.
What best occasion of the Salon del Cacao in Lima to choose and get the best prices?
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by Umberto - Saturday, July 5, 2014
It started yesterday, and goes on for all this weekend, one of the most important show dedicated to the South American chocolate crafters.
All lovers of cocoa and chocolate should meet in Lima, Peru, to appreciate and taste the best products presented at the fair, almost a festival, fully dedicated to cocoa and chocolate.
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by Umberto - Thursday, June 19, 2014
A Proxima and a Kleego for a new producer of chocolate from bean to bar in Sebastopol, California!
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by Umberto - Monday, June 9, 2014
It is with satisfaction that we can finally announce that we have signed an agreement with Chef Jean-Marie Auboine to complement his School of chocolate in Las Vegas.
Since next month, and for many years, this great french Chef's school and Fbm will be joined in the teaching for the processing of chocolate and even in a new project dedicated to "from bean to bar" generations that involves the development of techniques for making chocolate from the bean.
So in our post's history we 'll have also all the news about promotions for customers Fbm, informations, recipes and events dedicated to our new School of Las Vegas!
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by Umberto - Sunday, May 11, 2014
This historical chocolate shop from Luxembourg, which produces chocolate with beans from Venezuela, works the chocolate with Fbm!
He has 50 years of history, and now, even here in Luxembourg, they make chocolate "from bean to bar."
It is more and more evident that who live with the chocolate has a real need and convenience to produce their own chocolate toast, worked and tempered entirely in his own factory.
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by Umberto - Tuesday, May 6, 2014
Ready to go also this line for enrobing with chocolate made with Mtr 60, melting tanks for 200 kilos with visual sensor to put new chocolate in the tempering machine and a cooling tunnel for crystallization of the chocolate .... Destination: Riyadh.
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by Umberto - Tuesday, April 29, 2014
This time "the eviction" comes to a bank with a chocolate bar ....
We do not want to speak bad about the banks.... but an Fbm costumer in North Carolina is transferring his chocolate factory (he is a "from bean to bar" maker) at a site that was occupied by a bank. Sometimes it happens ...
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