Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

I know  a lots of chocolate makers  and everyone are professional,  creative, tireless workers and they have a huge passion for their job.

Among these, I know somebodies that are  phenomena so amazing, such as Enric Rovira, that also  Harvard University call them  for an explanation to see  how  many qualities need  to be called chocolatier.

This Chocolate  Master  works chocolate from almost 40 years in the north of  France.

He have had a lot of industrial machinery  from Danish, Italian, German to, of course,  form the French producers.

6 years ago we known us  during a Fair and, after the first Maestria .... now even I do not know how many Fbm he has!

This month in Copenhagen was founded the first store.

Anyone who thinks that quality and equity can become the cardinal points of its activities contact me I'll be through with responabili the project.

Starting next week, if you happen to go to Brazil, in Copacabana, and I will sincerely hope you can you could go, you 'll enjoy  yourself with a special pralines going to Paradis, the local in front of  the beach, that give you a chocolate of high quality.

The quality is guaranteed by a great Chef of French origin and a wonderful tempering enrobing machine like  Maestria that will make more pleasure to the atmosphere as well as the famouslocal  beauties  ..... the beach, the sea, the Christ the Redeemer ..... and all the others ....

We have closed the  first day of the course with Ernst Knam at our school EliteFbm.

Pralines of Autumn is the title and among the many there are some compositions that seem misplaced, but which, in the mouth, it seems almost impossible for them to have been made with ingredients so unusual how they are so good.

Here is the Sacher by our Chef Ernst Knam in our school Elitefbm  :

In the most important Cover of the year, in September, when restart the chocolate season ,  from a lot of years,  also last 2011 , was held Fbm.

Last year we launched Aura and , in 2012, has became one of the most popular table top continuos tempering machine in the market.

The presentation took place with our Master Ernst Knam that also in this year he 'll be the teacher in our school.

But  this year, the cover of Pasticceria Intenazionale of September will still with  Fbm?

And, what will be presented?

May be  .....

Here is a recipe proposed by Ernst Knam during one of the courses were held in the past months at our school Elite Fbm.

The 17th of this month but in the meantime let's enjoy shooting courses this African Mousse.

Here there are the ingredients:

1 base of chocolate marquise

400 g dark chocolate

800 g whipped cream

                         cocoa powder

                         chopped dark chocolate

and here is processed:

Melt the chocolate in a double boiler and set aside.

Whip the cream with a whisk. Add a little 'cream to the chocolate, stirring gently. Subsequently incorporate the remaining cream with large movements from the bottom upwards to prevent it deflating.

Line a mold with a removable bottom with parchment paper disk with a diameter of about 22-24 mm and place the disc marquise. Using a pastry bag to fill the mold with the mixture of cream and chocolate, leveling and smoothing the surface with a spatula.

Place in refrigerator for at least 2 hours.

It 's nice to know that even a Maestria works at one of the oldest and largest production sites  of Swiss chocolate that goes on ince  1826.

The location is fantastic and the products are no different ...

This historic Swiss manufacturer has chosen a Maestria  with all the optionals, plus a special extension of the enrobing belt  to allow manual decorations after the coating.

When you speak about chocolate you should never surprise.

These two gentlemen are a famous French chocolatier that work chocolate from a lot of years  with Fbm and a passionate distiller of aromatic herbs typical of French territory.

Together they create combinations that .... hit.