Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

And Clay Gordon, here to audition at Google in the U.S., will explain next March 24th in our school, EliteFbm, how to make your own chocolate and because in the U.S. and in American Continent Kleego is already very popular!

Finally, here in Italy, after Sigep we can tell, many important chocolatiers who transform the semifinished chocolate have realized how important it is Kleego!

Not only Klego can remove acidity, improve and speed up the achievement of the right to chose their own chocolate flavor but is also capable to counch it.

In Italy is it  difficult to import the cocoa beans?

Just buy the cocoa mass, Kleego and add the amount of sugar and cocoa butter that you want to "build" your own unique and inimitable chocolate.

Here is Kleego leaving for a new customer of Mexico.

We have changed (and from now on it will always be so!) the top cover with a plexiglass one  to check the condition of the product inside during the working fases.

In the infinite world of artisan producers "from beans to bars" there are a lot of wasted time working only with the "grinders" while operating Kleego + Grinder the working time for a final good result is reduced by 75%.

For a chocolate, without allergens.

Kleego, with a modified cooling system, how required by the customer.

And... in the end they gave to Kleego also an own name: Gloria!

Here another producer of chocolate "from bean to bar" from Scotland that takes cocoa beans from Peru and tempering his chocolate with a Chocolab.

One of the most important chocolate producer from bean to  bar of Paarl has just bought a molding line for chocolate bars.

The chocolate is processed from cocoa beans from Sao Tome, Venezuela, Uganda as well as, of course, from South Africa.

This is a new witness added that the chocolate in the world is not only that from multinationals , but also from these craftsmen that,  with knowledge and passion, become great producer and more and more recognizable with  their own chocolate.

This Peruvian company owns of some cacao plantations among the most appreciate in the world has chosen Kleego for its chocolate.

Also in Peru wants Kleego to develop the operations of making the chocolate and speed up the process which takes away the acidity.

Here's a video of an Italian craftsman who purchased Kleego to produce his own chocolate.

A colombian cocoa mass starting to get a chocolate with a strong aroma and deliciously recognizable taste compared to all other "commercial" chocolates . The process before  took several hours while, with Kleego, the production's times have been reduced by more than half.

Weekend dedicated to some tests with one of the biggest chocolate manufacturers in Serbia.

In addition to a line for molds consisting of Maestria, they decided to open a new brand dedicated to biscuits of good quality and they have decided to purchase a little depositor like Tower Drop.

It 's interesting, however, to see that more and more companies, also in Europe, are investing in the production of their chocolate starting from the liquor and cocoa butter.  At the end, the motivation is the same for all manufacturers of craft chocolate: "Just to not be confused with the commercial brands. Chocolate is its own and is the company's identity such more than the packaging!"

Even in this Resort of Tamarindo, Costa Rica, there is production of chocolate from the bean to bar using Kleego in addition to our usual tempering machines to optimize the final result.

The mixing time is so short that tourists, staying at this Resort ,can feel themselves easy chocolate manufacturers.