by Umberto - Monday, November 25, 2013
Last Saturday, only in a single day, a group of enthusiasts who, in the morning, did not even know what was a tempering, has created a course on chocolate sculptures truly amazing.
Good job by the Teacher, Stefan Krueger, and by the application of each one who had also the pleasure to went home with their trolls.
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by Umberto - Saturday, November 23, 2013
This is the production of a young chocolatier from Belgium that is working with our continuos tempering machine Prima.
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by Umberto - Friday, November 22, 2013
Having gone in the last days around the world, I forgot to post also the creations of Cookery Lab ended last week in our school ...
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by Umberto - Thursday, November 21, 2013
From France here is a picture of few weeks ago that I had not posted in the blog ...
Mtr 30, Maestria and Unica working 16 hours in a day without any stop since 1997, 2010, and for some weeks working the chocolate in a costant way whitout having any case of overtempering in the bowl that can stop the right job.
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by Umberto - Thursday, November 21, 2013
Here is a production of our new customer from Durban, : snacks covered only in the bottom with chocolate through our Maestria!
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by Umberto - Wednesday, November 20, 2013
The Danish chain of shops dedicated to chocolate "from beans in Africa to bars in Denmark" go on and after one year from the start of the first restaurants starts with a new one where, in addition of Prima, takes also Unica.
The strength of this brand is that they take chocolate produced in Africa , every year, they ask to the local producers to recognizes a portion of the gain to the local population forcing landowners to build something socially useful to the population as a school or roads to reach the places of education.
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by Umberto - Monday, November 18, 2013
For those who are in the area and wants to meet us and find a wonderful workshop where we offer delicious local delicacies of chocolate made with our continuous tempering machine!
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by Umberto - Saturday, November 16, 2013
Everybodies in Bologna for the Cioccoshow where there are crafters from a lot of parts of Italy that show how is good and shiny the world of chocolate.
And for those who want theory + practice in Piazza Re Enzo we have the laboratory set up with our tempering machines.
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by Umberto - Tuesday, November 12, 2013
These chocolates have been produced by one of the most famous chocolatiers and confectioners Moroccan participant at the World decoration of sugar Championship with his national team.
Obviously the tempering and dosing were performed with the help of our continuous tempering machines ...
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