by Umberto - Friday, July 4, 2014
In the Kulili volcanic island, in Papua New Guinea, there is a small company that cultivates a cocoa plantation that, once maked chocolate, it is tempered and molded thanks to Fbm.
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by Umberto - Thursday, June 19, 2014
A Proxima and a Kleego for a new producer of chocolate from bean to bar in Sebastopol, California!
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by Umberto - Monday, June 9, 2014
It is with satisfaction that we can finally announce that we have signed an agreement with Chef Jean-Marie Auboine to complement his School of chocolate in Las Vegas.
Since next month, and for many years, this great french Chef's school and Fbm will be joined in the teaching for the processing of chocolate and even in a new project dedicated to "from bean to bar" generations that involves the development of techniques for making chocolate from the bean.
So in our post's history we 'll have also all the news about promotions for customers Fbm, informations, recipes and events dedicated to our new School of Las Vegas!
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by Umberto - Saturday, June 7, 2014
Pristine bought 3 years ago Chocolab and moved from France to India, where he continued to work with chocolate commercial.
Now they have reorganized the production with chocolate coming from the local cocoa plantations: another very interesting new "from beans to bars"!
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by Umberto - Monday, May 19, 2014
A chocolate maker of Isle of Wight, thanks to this beautiful sailing ship, has just received some tons of cocoa beans from Santo Domingo.
Changes them into chocolate ready to temper with Unica!
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by Umberto - Sunday, May 11, 2014
This historical chocolate shop from Luxembourg, which produces chocolate with beans from Venezuela, works the chocolate with Fbm!
He has 50 years of history, and now, even here in Luxembourg, they make chocolate "from bean to bar."
It is more and more evident that who live with the chocolate has a real need and convenience to produce their own chocolate toast, worked and tempered entirely in his own factory.
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by Umberto - Saturday, May 10, 2014
It was a long time that we have not recieved a postcard ... and this is much more than a normal supplier / customer's relationship ...
Our greatest satisfaction is this: this costumer has gone from Germany to Belize for a long trip in search of the best cocoa beans that he will transform in chocolate this fall. Well, in the same time he has also the time to stop, write and send a postcard to us.
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