by Umberto - Saturday, March 7, 2015
Some pictures from Chocoa of Amsterdam: broad beans, beans, chocolate and oriducts of chocolate ...
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by Umberto - Thursday, March 5, 2015
In the setting of the historic hall of the negotiations of the Amsterdam Stock Exchange, here we are with Rumbo, Unica and Proxima! It could not miss the European event dedicated to chocolate "from beans" a real Authority from the US: Clay Gordon.
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by Umberto - Wednesday, March 4, 2015
Any real chocolate lovers can not miss the appointment with one of the few European events entirely dedicated to the world of chocolate crafters "from beans." In Amsterdam, in the beautiful setting of 'old Stock Exchange building, is held for four days an event dedicated, in the first two days, professionals and, over the weekend, open to the public. What in the last years was held in many American cities, now you can enjoy even here, in the old Europe.
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by Umberto - Monday, March 2, 2015
Here is the new chocolate room dedicated to the demonstrations with chocolate in the JMASchool of Las Vegas! At the end of April there will be a 3 day course entirely dedicated to the production of chocolate "from beans" with Fbm!
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by Umberto - Sunday, March 1, 2015
Even in South Africa the cocoa beans are working! They change, with sugar and cocoa butter, in chocolate which is tempered by Unica with upgrade for "from beans to bars" chocolate!
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by Umberto - Saturday, February 21, 2015
Next March 4th we will be in Amsterdam for Chocoa, one of the few European events dedicated to the "from beans to bars" chocolate makers.
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by Umberto - Sunday, February 15, 2015
Hector says, "for my chocolate, which is the champagne, I want the champagne machine!" Hector Galvan in Fbm, Mexican supplier of handmade chocolate for some of the best and most famous French manufacturers and restaurateurs . A Legend of chocolate "from beans to bars", collects cocoa beans and change directly in chocolate. Cocoa for him is a rediscovery of the origins of Mexico that in recent years has devoted himself to oil, the easy money, forgetting the heritage that Mother Earth has offered to the mexican people with the option of plantations that changing few meters of altitude can change also the characteristics of the same cocoa. Talking with him about chocolate is sublime and compelling, taste his chocolate is teaching. Thanks Hector!
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by Umberto - Thursday, January 29, 2015
We get other good news from the UK: a great producer of chocolate drops using Fbm Maestria is going on with others Maestria! He tell to us an huge use of our tempering machines that is quite impressed also if he is not the only one that love to "squeeze" our machines. He works with Maestria, tempering dosing machines, almost for 24 hours in a day for 6 days a week without any break! When you say continuos tempering system, then, you must know how to do!
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by Umberto - Saturday, January 24, 2015
A fourth chocolate maker "from beans" chose us again in Germany. A few years ago, the US has discovered how is nice to create your own chocolate directly from the bean. Slowly arrived small producers around the world and, then, more and more in the UK. Some other small producers in northern Europe and now this movement begins to be real well also in Germany!. Once Unica with "upgrade" for from beans to Germany!
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by Umberto - Wednesday, January 21, 2015
After Kleego, Unica ... Rumbo! Here is our dear customer from Peru that make chocolate from the beans and he is very impressed by the speed timing of changing from nibs offered by Rumbo!
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