by Umberto - Thursday, May 8, 2014
Tonight in Brooklyn, NY, in the factory of this "from bean to bar" maker, there will be a party dedicated to the presentation of the new packaging for his chocolate bars.
Beautiful is not it? A pity he has requested us too late because, if we had time, we would have done a jump...
Read the rest of this entry »
by Umberto - Friday, April 4, 2014
We like Hawaii ... and how could be not.
A magical place where it is grown the cocoa to create a very good chocolate. But also Hawaii like Fbm because in less than one month, we sent a second, new continuos tempering machine there and, this time, in the capital Honolulu!
Read the rest of this entry »
by Umberto - Friday, April 4, 2014
Even Plamil, an award-winning, historic British company famous for the production of gluten-free products, organic and vegan products has chosen Fbm for a variety of chocolates that come from the stone!
Read the rest of this entry »
by Umberto - Thursday, April 3, 2014
Chef Vito Cortese, the italian guru for vegan raw food, chose Proxima, our new continuous tempering machine, for his own raw chocolate.
Cortese has developed its own recipe to create a chocolate product from raw cocoa that has prerogatives of temperature typical of the most complex chocolate "from bean to bar."
Proxima will be used not only for the tempering process but also for the coating, which normally is not so popular among the producers "from bean to bar" that are usually oriented in producing tablets.
Read the rest of this entry »
by Umberto - Wednesday, April 2, 2014
It is for passion and because the margins are good that chocolate "from bean to bar" is going on a planetary movement.
Here is a producer of Israel which has 2 FBM tempering machines that works his "home-made" chocolate.
Read the rest of this entry »