by Umberto - Friday, January 11, 2013
Last night the judges of Masterchef, the most-watched Italian television cooking competition, asked an help for judgment on the Pastry competition to one of the greatest Italian Pastry: Iginio Massari.
Accurate, simple and professional, Iginio, as well as judge has given some little secrets of his knowledge.
Massari, as well as being a pastry chef level, it is also a good chocolatier, author of several books, which for 20 years in his laboratory works only with Fbm.
He started with an Mtr, and then a few years ago, he continued with Maestria.
He does a lot of sponsorships, communications for many businesses but for making chocolate in his laboratory has always wanted only Fbm.
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by Umberto - Tuesday, January 8, 2013
Here are some pictures of the resort where is the chocolate factory in which also the guests can work chocolate.
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by Umberto - Saturday, January 5, 2013
For the big one we did nothing, but all those little with chocolate have passed from us by .... the lift ....
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by Umberto - Friday, January 4, 2013
by Umberto - Saturday, December 29, 2012
This is an australian Ipad made by a costumer of Fbm.
Believe me, it's better than the Apple!
It 'made ?? with chocolate ....
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by Umberto - Friday, December 21, 2012
Our continuos tempering enrobing machine Unica in the U.S. is called by name: Lucie.
Here she send best wishes for a Merry Christmas .... and is signed with the Italian name: Lucia.
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by Umberto - Tuesday, December 18, 2012
20 000 pralines per month for this guy who lives in South Africa.
How does he make them? He use 2 Unica and a Compatta.
He started three years ago and now he produces nearly 2 tons of chocolate per month.
It 'a careful observer, in the production of chocolate and in the construction of machines he always wants the best one and sometimes he provides us with extremely valuable insights and advice.
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by Umberto - Wednesday, December 12, 2012
This Madam is coming from Perù and lives in Australia where she produces chocolates that go throughout Australia.
In her production she uses australian fruit, peruvian nuts and good belgian chocolate.
For the temper and coat of the prodcts with chocolate she uses an italian machine, Prima with the enrobing belt.
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by Umberto - Thursday, December 6, 2012
I has taken the new keyboard.
But it does not work and I do not understand how it is possible .....
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