Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

Here is the factory where some Maestrias with other additional equipment are going.

Here, as the Owner wants , they  produce good cocoa and good chocolate paying attention to the environment in which you work.

Besides, anyone who loves chocolate is also increasingly attentive to this beautiful planet, because it is also the only ... where there is the chocolate.

As soon as arrive our machines  I will post some pictures.

From national network TV3 in Spain: the program "The Apprentice."
A comedian dedicated to various work experiences by the apprentice for a day.

The whole process from cocoa to chocolate of a historic farm in Santo Domingo. Obviously the final part provides tempering process with Fbm.

In March 2012, I posted a video of a customer from Chile at the southernmost tip of the American continent.

Well,  this morning I have shipped a tempering machine to  the opposite extreme: in Alaska.

This nice gentleman produces tablets and chocolate decorations and he has decided to use our continuous tempering machine:  Prima.

Staying close to England here Ann Ruden, creator of the Aine's chocolate which is a real benchmark for the chocolate  in Ireland. With her ??team, with an Mtr30 of some years ago and with a new Maestria  just delivered she produces chocolate for years becoming a leader and an example for the whole world of handmade chocolate Irish.

A pleasant visit of our British dealer with an expert chocolatier who set up the production of many  products with particular interest in their ingerdients.

Among the many peculiarities his company also produces a recipe of a  mayonnaise without eggs that is quite popular with vegans and counts among its customers even some celebrities.

For chocolate, he decided to buy a Mastria  with exclusive changes dedicated to him. The chocolate of this costumer has been approved by Vegan and Vegearian Societies.

Now, I can say this is a tradition in our school : courses on chocolate for those who do not have a lot of preparation.

Massimo Peruzzini helps us for this, an experience of nearly forty years, friendliness and professionalism at the service of those who are ready to begin.

When you get involved with colleagues who already know the base, it's not nice when you want to "make mistakes" understanding where you are wrong then you need a "big brother" to learn the first letters of the chocolate.

The first one that asked to us for a personalized course was a lady from America, that was working in office, who had a passion for chocolate and wanted to try with  this new profession leaving  the old craft, followed by others from Europe and now this couple directly from Brisbane , Australia.

Who is already familiar with it come fot the King of Chocolate, Ernst Knam, while those who want to start and wants to be followed all the steps related to chocolate, need a "one to one" course with Massimo and begins a new adventure in the fantastic world of chocolate.

Rci, exibition of Cincinnati will see us present since 24 to 28  of June in Ohio. Who wants to see our chocolate machines , tempering and covering from the the other side of the ocean do not hesitate to come and visit us.

From Norway here is a TV broadcast with these cute women, Mother and Daughter working the chocolate using our  continuous tempering machine, Unica.

Here is part of the production of a very nice Norwegian couple who, after years of brewing was convinced to differentiate with chocolate. With some precise rules that chocolate needs, good continuos tempering machine and a lot of imagination the success is sure.