by Umberto - Saturday, July 23, 2016
In the state of Georgia, Athens, it happens that in two years this bean to bar chocolate maker becomes something important and needs more machines to be able to meet the demand and market opportunities. So now comes Unica.
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by Umberto - Wednesday, April 8, 2015
Proxima came not only in the South of Spain, but also in one of the centers of the young Spanish nightlife!
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by Umberto - Tuesday, April 7, 2015
Proxima, our tempering machine more flashy has also been chosen by this Spanish chocolate shop! The ability to shrink the multiple functions of the medium-small tempering machine of Fbm keeping a good bowl of 25 kg., has allowed Proxima to grow more and more in this short period since its first presentation, which took place only in January 2013.
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by Umberto - Friday, April 3, 2015
Also in Arizona Fbm has some customers that make a special and unusual chocolate. Really nice!
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by Umberto - Tuesday, March 31, 2015
Waiting to come back in the School of Jean-Marie Auboine next 28 of April, for the first course with Fbm about the "from beans" chocolate makers, here is the recipe for this month:
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by Umberto - Monday, March 30, 2015
Also in the cradle of European chocolate, Switzerland, are waiting Easter with the classical compositions. For the tempering of chocolate? 2 continuos tempering machines Maestria full optionals ...
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by Umberto - Wednesday, March 25, 2015
A beautiful thing! We all work with more or less enthusiasm, but there are some things that make you get up in the morning with a smile. Find a customer of Edinburgh, capable, accurate, very demanding, which takes a continuos tempering machine Unica for chocolate "from beans," test it , work it, "squeezes it" and then, after a few months adds a second one .... A beautiful thing !
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by Umberto - Sunday, March 22, 2015
One of the most rising "from beans" chocolate maker, located near Chicago, started 2 years ago its own production starting with Unica "from beans' upgrade". Now, forced to grow for the bigger demands of its customers, has decided to buy the bigger Fbm sister, Maestria, asking again for the changes that we make for chocolate "from beans." Satisfied!
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by Umberto - Tuesday, March 17, 2015
In April, 28, 29 and 30, will be held in Las Vegas at the JMA School our first course dedicated to chocolate "from beans" with Jean Marie Auboine and with our machines dedicated to this production of crafter chocolate! Anyone wishing more information about promotions and content of the course as well as facilities with hotels and local assistances, please contact us to fbm@boscolo.it.
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