by Umberto - Friday, April 4, 2014
We like Hawaii ... and how could be not.
A magical place where it is grown the cocoa to create a very good chocolate. But also Hawaii like Fbm because in less than one month, we sent a second, new continuos tempering machine there and, this time, in the capital Honolulu!
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by Umberto - Friday, April 4, 2014
Even Plamil, an award-winning, historic British company famous for the production of gluten-free products, organic and vegan products has chosen Fbm for a variety of chocolates that come from the stone!
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by Umberto - Wednesday, April 2, 2014
It is for passion and because the margins are good that chocolate "from bean to bar" is going on a planetary movement.
Here is a producer of Israel which has 2 FBM tempering machines that works his "home-made" chocolate.
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by Umberto - Wednesday, March 26, 2014
From Europe, Sweden, Germany, and different places of Italy came to assist to the class of Clay Gordon on the production of chocolate from bean to bar. Journalists from national newspapers, the President of Italian Federation of Pastry and many others who wanted to know personally this international celebrity.
And, of course, the focus of attention for the course has also had Kleego!
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by Umberto - Tuesday, March 18, 2014
Satisfaction is not the first time but get to see the customer happy to stay still with us and grow with us despite the distance and time zone complicated.
Our machines are reliable and even when there is a problem we do help with Skype even at times impossible, but always with the utmost professionalism and speed!
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by Umberto - Saturday, March 15, 2014
Today on the column dedicated to the cuisine of the most popular italian newspaper "Il Corriere della sera" has been talked about chocolate "from bean to bar" that finally, after being already a thriving market in most of the world, arrives in Italy.
In fact, next March 24th there will be an event dedicated to chocolate produced in the traditional way in our school where, directly from the U.S., will be the guest of honor Clay Gordon.
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