3 Friends ...

by Umberto - Sunday, January 18, 2015

3 Friends ...

Jean Marie Auboine, Umberto Boscolo and Gary Rulli. The Director of the School of chocolate in Las Vegas, the Owner of Fbm and one of the most important and historical Fbm customers of San Francisco. Three friends who find themselves in Rimini after meeting last Fall in Nevada. It has been planned the course in the US for next April dedicated to "from beans maker"  in the School of Las Vegas. For this class, we will have a new hall dedicated to the production of chocolate. Later we will explain more about the program and dates.

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Chocolate in Edinburgh, Scotland.

by Umberto - Sunday, January 11, 2015

Chocolate in Edinburgh, Scotland.

Some time ago we talked about a great Scottish couple who created their own chocolate in Edinburgh using also our tempering machine: The chocolate tree. Now, a second chocolate maker of Edinburgh has chosen again Fbm to cover and create new flavors with chocolate product "from beans" by himself.

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Again Hawaii: Manoa, 3 Fbm in 3 years!

by Umberto - Tuesday, January 6, 2015

Again Hawaii:  Manoa, 3 Fbm in 3 years!

Dylan, the holder of Manoa chocolate, the "from beans to bars" most famous of Hawaii is not only a client but now is a great friend of Fbm. Also this year, he bought his third Fbm for his factory. A pleasure to do the "start up" by Skype and a pleasure to have a chocolate maker, a great connoisseur of our tempering machines , also in Hawaii.

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The first Clima 100 is in Minnesota!

by Umberto - Saturday, January 3, 2015

The first Clima 100 is in Minnesota!

And it is already starting to Saint Paul, the capital of Minnesota, the first Clima 100. This chocolate bars maker gave us confidence already a few months ago, well before than the official presentation. With Clima 100 the supply includes Maestria with pneumatic dosing device and molding loader to produce hundreds of chocolate tablets only by pressing a button and without having a very long building...

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Greetings from Las Vegas!

by Umberto - Wednesday, December 24, 2014

Greetings from Las Vegas!

Here's the good wishes from the School of chocolate in Las Vegas! Obviously made of chocolate. Some delay in setting the new room where will be the production of the chocolate ... but very soon we can have the dates of the next courses entirely dedicated to the production "from beans" in Las Vegas.

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Fbm works chocolate "from beans" also in Miami!

by Umberto - Saturday, December 20, 2014

Fbm works chocolate "from beans" also in Miami!

Now, also in Miami a new chocolate maker "from beans" chose Fbm. In the US chocolate crafters from the beans, or nibs or the mass, know well the quality and the facilities that the continuos tempering machines of  Fbm can offer.

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Fbm again in Cape Town!

by Umberto - Thursday, December 11, 2014

Fbm again in Cape Town!

It 's nice to see that customers that choose Fbm go on to do year after year. Also this chocolate maker of South Africa has just taken other tempering machines Basically if the machine is good, the service by Skype is always available, technical advice and suggestions of production as well, it becomes difficult to keep out the brand's concept ...

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An Unica "from beans" close to Ottawa!

by Umberto - Sunday, December 7, 2014

An Unica "from beans" close to Ottawa!

Also Canada has its own  "from beans to bars" chocolate makers group.

Even this Chocolate Maker near Ottawa has chosen an Unica with "from beans" upgrade dedicated to this chocolate crafter that comes from  bolivian cocoa beans.

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And other 2 Proxima in Denmark ...

by Umberto - Saturday, November 15, 2014

And  other 2 Proxima in Denmark ...

The Fairtrade networking Social Food , present in Denmark with a considerable amount of shops, that has always been a recipient of FBM, saw the arrival of Proxima in new stores.

In the past, the shops of this Project, were chosen Unica, Compatta or Prima according to the needs of the laboratories. This time they have chosen Proxima shared by the required minimum productivity, quality, design and ease of use that is carried out largely by the machine due to the computer that drives the various production functions by managing the complications that sometimes the inexperience may have.

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US trip (Last Chapter): Kleego 100 in Oregon

by Umberto - Sunday, November 2, 2014

US trip (Last Chapter): Kleego 100 in Oregon

This long trip ends with the sale of Kleego 100+  to a dear chocolate maker of Oregon already known last year that he decided to speed up and improve the production with this new machine.

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