by Umberto - Sunday, March 30, 2014
After the Easter's course of Stefan Krueger, after an exclusive 2 day event with Clay Gordon we are going on for another new Monday's course in our school but this time, as with any course of CookeryLab, it will go on for 2 weeks.
Here is the last day of the course in February of Cookery Lab. Tomorrow begins Armando Palmieri; welcome to the 15 new participants!
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by Umberto - Saturday, March 29, 2014
About World Champions, this is part of the kingdom of Andrea Slitti. Where Fbm has always chosen by Slitti for the processing of chocolate.
Just said many times (but think about it and you will shudder ...) that the only one never to have finished second in nearly two decades of global competition was only him.
But the surprise that another excellence, used to seeing countless craft production centers, such as Clay Gordon tried was the organization and attention in the production of chocolate.
One so is "only" a Legend of chocolate!
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by Umberto - Saturday, March 15, 2014
Today on the column dedicated to the cuisine of the most popular italian newspaper "Il Corriere della sera" has been talked about chocolate "from bean to bar" that finally, after being already a thriving market in most of the world, arrives in Italy.
In fact, next March 24th there will be an event dedicated to chocolate produced in the traditional way in our school where, directly from the U.S., will be the guest of honor Clay Gordon.
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by Umberto - Monday, March 10, 2014
Once again we are at the Europain.
Tower Drop ,our table top depositor with wire cut will be made to work throughout the duration of the fair by French Chef Sivio Santin.
Proxima is officially introduced in this market by our historic local Dealer and for the presentation of Strato you can come directly in our booth without forgetting the presence of our mini tunnel for chocolate Climatico only 4 meters long!
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by Umberto - Wednesday, February 19, 2014
Here is another english customer "from bean to bar" which has just won an award for his chocolate tablet produced by in his factory.
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by Umberto - Monday, February 17, 2014
About chocolate and our school, in exactly one month, Monday, March 17, we will have with us Stefan Kreuger.
When you see the compositions of chocolate they tend to remain in the standard, in the normal vision. There are few more recognizable ...
Stefan has this quality: the obvious is not for him!
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by Umberto - Friday, February 14, 2014
Here's how the "King of Chocolate" has presented his Valentine's Day! On this occasion, he has also added his book coming out these days ...
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by Umberto - Thursday, February 13, 2014
Last Monday we started with the new courses of Pastry and Cake Design in our school EliteFbm.
Atmosphere relaxing but productive.
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by Umberto - Thursday, February 6, 2014
Here is another customer that produces a very good chocolate that I like.
He has the beans from Belize and he works, temper and sell in Germany where every now he guest some customers to which explains the manual process of transformation from bean to bar.
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