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

In the period of vacation I had lost this photo sent to me by a nice couple of Malaysians costumer  with Unica 2009.

Even in Malaysia, the chocolate  is tempered  with Fbm.

This is the first recipe and I hope to be clear with my translation:

After  some years from the first purchase of a  continuous tempering Fbm, who understands the real problems about how working the chocolate and who are  not influenced by  the marketing expensive and often ephemeral, goes on with  Fbm.

Here are some pictures of the production of 2  Unica, the first  bought in  2007 and the second now, from Jeddah.

Later, I'll post a video of this arabian Chef that enrobes with  the carriage of Unica which is separable in  3 parts and easily washable in the dishwasher.

In Switzerland, for chocolate, it seems always the right season.

Here we have  some creations made by our Swiss client that uses one  Maestria  for the molding,  decorations and  creations truly special and a second Maestria , just ordered, for coatings with the two main colors.

Having large number of people that  work in the laboratory, this Customer  uses  the weekly  program and the storage of the temperatures of various mixtures, thanks to  electronics in the computer of our tempering machine.

So there is no improvisation, and the production keeps the same quality standards and identical production time.

Here is our English distributor that , with great patience, teaches how to use the molds to make chocolate creations.

The tempering machine is Unica.

The molds can be used in this way in which there is the risk of dirtying.

Alternatively you can use dedicated plates for to a single mold and, using the pedal, there  is nothing dirty.

If you want to speed up production using an automatic carriage, how I've presented in some videos in the past, and everything is done exclusively by the machine.

The important thing is to have always  the tempered chocolate ready for its production and then you 'll decide how to work.

After talking about  the world champion Pep Guerola, our important reference point for Spain, on the cover of Dulcypas  we must observe also the cover of the magazine received this morning, Il pasticciere italiano in which  Ernst Knam, the principal teacher of our School is in the front page.

Con mucho gusto!

Here are the first images of  machines delivered and tested last week in Belgium.

  Some videos  'll be post as soon as possible with Maestria and Prima .

Animals with the faces of chocolate.

Yesterday we did a demonstration with a customer of Texas, Austin, who used Chocolab and could see how it is comfortable, spacious and functional.

  How many people that working on a common  tempering machine have had problems of space and and lose around the machine a lot of  chocolate? Well with Chocolab this can not happen because in addition to having a bowl of 12chilos, Chocolab has a heated compartment all around the tank with an important size of 70x35 x 20 centimeters of depth which allows, in addition to start the dissolution of new chocolate pieces even give also for the most uncoordinated chocolatier to not mess anything around and collecting all the chocolate you are using.

I don't speak about the enrobing belt or the special carriage for the mouds because, otherwise, I would be too boring but the outcome of yesterday's event was a great success.

And today , our  customer of Mortara helped us with this American people working and showing  a real production for all the day.

This is one of their productions: the faces of chocolate.

Fresh entrance in  the Academy of Master Pastry only few weeks ago,  today Knam celebrates the twentieth birthday his local in downtown Milan.

Here's the video of one of his last courses at our school.

Greetings Ernst.