by Umberto - Wednesday, July 16, 2014
One, if not the most famous chocolate maker of Guatemala: Danta chocolate!
Not only the standard "from beans to bars" but also the chocolate pralines high level producer. And so, also Compatta arrives in Guatemala.
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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 - Sunday, July 13, 2014
Today, those who are waiting to enter at the Maracana for the final of World Cup, there is a wonderful place in Copacabana, where enjoy fantastic french sweets made with Fbm ...
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by Umberto - Tuesday, July 8, 2014
Here's the nougat seen and produced by Jean-Marie in the Chocolate School of Las Vegas.
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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 - Saturday, July 5, 2014
The movement of production of crafter chocolate is global increasingly. Widespread and increasingly attentive to craftsmanship, quality and proximity of production to the final customer that research often also this.
It 's so that even in Georgia, starting from Tbilisi, this new chocolate maker has begun to develop his distribution network across the Nation.
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by Umberto - Friday, July 4, 2014
In the Kulili volcanic island, in Papua New Guinea, there is a small company that cultivates a cocoa plantation that, once maked chocolate, it is tempered and molded thanks to Fbm.
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by Umberto - Thursday, July 3, 2014
Here we are on Dessert Professional, one of the most important American magazines for the sweet's industry.
Proud to be appreciated by "the chocolate life.com", the largest comunity in the web dedicated to chocolate!
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by Umberto - Wednesday, July 2, 2014
Given that 3 competitors had failed to do this project and , however, it was not easy even for us to find the solution, we prefer not to post the video but only this picture processed in settings during testing pre-start up.
We have developed for one of the leading manufacturers of Italian panettone and panettoncini 2 lines to cover the upper part without removing the baking cups before recoating. We have also avoied to create some showers of dosage which do not guarantee the production of at least 700 panettoni hour.
The lines, of course, be used both for panettone that for colombe with standard dimensions or with dimensions for mono-dose.
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