by Umberto - Wednesday, November 28, 2012
Here are some pictures of the course on chocolate held by Ernst Knam at our school.
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by Umberto - Friday, November 16, 2012
Today begins the Chicago Fine Chocolate Show!
A good event for the U.S. chocolate market increasingly attentive to the whole production for "build" the chocolate.
From the cocoa bean to chocolate bar.
And still today in Bologna will be the only Tech. sponsor to the last italian preselection for the World Chocolate Masters.
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by Umberto - Wednesday, November 14, 2012
Despite Ernst Knam is completing the format of "The King of Chocolate" which will start next month on Real Time. Even if he is doing the selections for the World Chocolate Masters, next week Mr Ernst Knam will be with us in Elite for a course on Christmas and also this time there are already participants from foreign countries.
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by Umberto - Friday, November 2, 2012
Drop the meringues how made by hand is not so easy.
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by Umberto - Thursday, October 25, 2012
Here's how Somerville expects the Halloween party.
Of course, the chocolate 's tempered with an Unica.
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by Umberto - Friday, October 19, 2012
I would not say amazing. But certainly unusual.
A room of chocolate created by Karl Lagerfeld in an important hotel in Paris.
Surely you have to cover yourself with a lot of blankets to sleep well for the temperature of the room but if you want a snack you can find it without opening the frigobar....
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by Umberto - Thursday, October 18, 2012
These two French chocolatiers have called us a few months ago for a quotation.
They has gone around in France, Italy and surroundings to try to understand what was the tempering continuing professional machine that suited their case.
Possibility to find your kind of tempering curve, tempering system with 3 stage like the big industrial machines and a lot of other small details that, working on it, they grow up essential differences.
Well, the other day they took our Unica and this shows, once again, that more than marketing it is important to focus on the substance and, of course, on chocolate.
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by Umberto - Wednesday, October 17, 2012
It 'started the last great adventure to find the finalists in the Italian championship of chocolate.
The continuos tempering machine was Ok. The talents of the people too.
Good start.
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