by Umberto - Friday, October 31, 2014
Waiting the class of the "King of Chocolate" in our School for next 17 of November, here are two recipes for Chupa Chups created by Ernst Knam:
Chupa Chups CAFFE 'AND TONKA BEAN:
molds empty with milk chocolate
for the ganache:
300 g fresh cream
50 g of coffee beans
30 g glucose
300g milk chocolate
150 g dark chocolate 70%
1 No. tonka bean
Allow to brew the coffee and tonka bean for 24 hours in a refrigerator at 4 ° with the cream, bring
cream and sugar to 103 ° pour the liquid through a sieve over the two chocolates and implement a
ganache.Wait until the ganache will take root and pour in the hollow . Cover it with milk chocolate.
Chupa Chups PISTACHIO AND DARK CHOCOLATE:
molds empty with dark chocolate.
Pistachio ganache topping:
300 g cream
20 g glucose
5 g sorbitol
250g milk chocolate
150g dark chocolate
30g butter
100g pistachio paste
Boil the cream with the sugar and pistachio paste. Pour over chocolate
emulsifying and creating a node. Pour in the hollow moulds with chocolate, insert a toothpick and then frosting and
rest on an acetate sheet. If you wish, complete with chopped pistachios.
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by Umberto - Thursday, October 30, 2014
One of the most prestigious places in Turin, Caffè Fiorio, which opened in 1780!
He started with Aura a few years ago; from this week, they decided to grow with the production of chocolate thanks also to Proxima!
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by Umberto - Sunday, October 26, 2014
Here's Erin of Indi Chocolate that has just taken an Unica with "from beans" up grade.
She produces bars but also body lotions made with chocolate and she is opening a new store near the Seattle Pier where, in addition to her products, you can also admire Unica at work.
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by Umberto - Friday, October 24, 2014
Also chocolate is growing the globalization.
Shops, modern products and packaging can be found more easily everywhere: here is an example of one of our customer of La Serena, Chile, which looks like a modern chocolate factory in northern Europe.
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by Umberto - Thursday, October 23, 2014
Even the most famous hotel in Las Vegas, the legendary Caesars Palace has chosen Fbm to temper the chocolate and cover with it the huge productions that come out from the kitchens. Amazing kitchens that use golfcar to move from one work-room to another one ...
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by Umberto - Tuesday, October 21, 2014
Again from Vilnius! Here are the smiling faces, after the 3 days of test and production with Maestria and Kleego!
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by Umberto - Monday, October 20, 2014
A new start up at one of the most important "from bean" chocolate maker of Europe: Chocolate Naive, Lithuanian chocolate , which has won some International Chocolate Awards and also other Awards at the last NorthWest Chocolate Festival in Seattle.
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by Umberto - Saturday, October 18, 2014
Sugar Factory is setting up in this area of the Paris Las Vegas a real Chocolate Factory "from beans to bars" equipping it with Fbm!
Think, before you get on Eiffel Tower of Las Vegas, before you sit down in Paris's restaurants, while the Guests go up in the Hotel or sit in the gaming tables, everyone will admire from a glass wall the birth of chocolate !
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