by Umberto - Wednesday, April 9, 2014
Meanwhile in the Middle East, in Doha, a new chocolate company chose, to temper his chocolate , 3 Proxima with enrobing belt!
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by Umberto - Monday, April 7, 2014
Tomorrow Proxima, our new continuos tempering machine, will be officially presented also in the Far East's market. Obviously it will not be alone ...
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by Umberto - Saturday, April 5, 2014
Drive the the curve of tempering chocolate with 3 sectors is an exclusive prerogative of Unica.
That's why this chocolatier of Belgium has again chosen Fbm after one year from the first order for an FBM.
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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 - Thursday, April 3, 2014
Chef Vito Cortese, the italian guru for vegan raw food, chose Proxima, our new continuous tempering machine, for his own raw chocolate.
Cortese has developed its own recipe to create a chocolate product from raw cocoa that has prerogatives of temperature typical of the most complex chocolate "from bean to bar."
Proxima will be used not only for the tempering process but also for the coating, which normally is not so popular among the producers "from bean to bar" that are usually oriented in producing tablets.
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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 - Sunday, March 30, 2014
After the Easter's course of Stefan Krueger, after an exclusive 2 day event with Clay Gordon we are going on for another new Monday's course in our school but this time, as with any course of CookeryLab, it will go on for 2 weeks.
Here is the last day of the course in February of Cookery Lab. Tomorrow begins Armando Palmieri; welcome to the 15 new participants!
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by Umberto - Saturday, March 29, 2014
About World Champions, this is part of the kingdom of Andrea Slitti. Where Fbm has always chosen by Slitti for the processing of chocolate.
Just said many times (but think about it and you will shudder ...) that the only one never to have finished second in nearly two decades of global competition was only him.
But the surprise that another excellence, used to seeing countless craft production centers, such as Clay Gordon tried was the organization and attention in the production of chocolate.
One so is "only" a Legend of chocolate!
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