by Umberto - Friday, March 28, 2014
Jordi Bordas Santacreu, Pastry World Champion 2011, he was with us a 'whole day in Fbm and was able to admire our new tempering continues to Proxima 25 kg. !
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by Umberto - Tuesday, March 25, 2014
Before the course dedicated to "from beans to bars" in our school, Clay Gordon focused himself to know better Proxima, our new 25 kilos, Maestria, small tempering enrobing machines and the new fountain-tasting, Strato.
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by Umberto - Sunday, March 23, 2014
The plantation that provides one of the most famous European manufacturer of chocolate, already our customer in Costa Rica, the same as in 2011 won the "Best Cocoa Bean of Central America and the Caribbean" at the Salon du Chocolat in Paris is now available to provide their own beans at all.
Those who wanted to know more, please contact us, which usually after the first experience "from bean to bar" starts a new world ...
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by Umberto - Sunday, March 23, 2014
Speaking of Channel Islands like Guernsey the people thinks to tax havens .... but there is also a laboratory run by a famous master chocolatier like Ben Le Prevost that, thanks to Chocolab, creates heavenly chocolate ...
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by Umberto - Saturday, March 22, 2014
Also this irish producer relies Fbm for the processing of its chocolate ...
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by Umberto - Wednesday, March 19, 2014
Directly from the shop near "Paris, Paris" in Las Vegas begins the presence of FBM in this famous chain of confectionery.
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by Umberto - Tuesday, March 18, 2014
Satisfaction is not the first time but get to see the customer happy to stay still with us and grow with us despite the distance and time zone complicated.
Our machines are reliable and even when there is a problem we do help with Skype even at times impossible, but always with the utmost professionalism and speed!
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by Umberto - Saturday, March 15, 2014
From plants of Queensland shaft Scottish Chocolate: The Chocolate Tree!
A few days ago we hosted this famous pair of chocolatiers who have tested and purchased Unica for their chocolate "from bean to bar."
Throughout the community "from bean to bar" Unica is one of the most popular machines for the 3 stages of tempering and for the the diameter of the auger being considerably bigger than that of all the machines of the market that makes a pre-uniform crystallization of crystals of fine chocolates grinded by craftsmen.
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by Umberto - Friday, March 14, 2014
In Queensland, Australia, started a project for the planting and cultivation of plants for cocoa.
One of these, Australia chocolate, chose Fbm for the tempering of their product entirely created in this northern region of Australia.
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