by Umberto - Monday, September 1, 2014
Another"from bean to bar" australian chocolate maker has decided to develop the production of chocolate bars with a new Unica with the upgrade for the particular chocolate "from bean".
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by Umberto - Friday, August 29, 2014
One of the most beautiful places where the sea and the sun are always amazing: Bahamas is the right paradise to have fun with Fbm and chocolate!
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by Umberto - Thursday, August 28, 2014
Here is a pleasant and relaxing chocolate production with Prima!
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by Umberto - Sunday, August 24, 2014
And here are the children to work with chocolate in South Africa!
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by Umberto - Tuesday, August 5, 2014
As August goes on, get more cards ...
After years of working experiences in Switzerland, these manufacturers have returned in Romania to create a place that also provides some members of the Royal Family.
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by Umberto - Friday, August 1, 2014
August. Time of travels and postcards!
And it is with a postcard from Boston that we open this month: Elaine, our customer from Massachusetts, won the first prize for the best chocolate in Boston. Congratulations!!!
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by Umberto - Saturday, July 26, 2014
Even close to London, at one of the largest distributors of semi-finished chocolate, there's a school that works chocolate and learn to work it with Fbm!
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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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by Umberto - Friday, July 18, 2014
In the south of Ireland there is a chocolate shop that make a lot of trouffles. Chocolab has been the right answer.
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