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

In view of Easter, now that we have, if somebody wants some idea about  ??how to decorate their production here's an example.

Here is the preparation of one of the most famous products of Lausanne created by Chocolaterie Wutrich: the Giscard Lausanne.

Glasses of milk or dark chocolate outside, filled with ganache and sweetened cap pods.

An unique and unrepeatable product  touched by  the palates of celebrities and important personalities from the world over the past thirty years.

The chocolate is nice because it expresses creativity.

Among our most famous clients are those who keep tha base of  the production on the substance and cleaning like Andrea Slitti, to a modern, geometric as Rovira and like Egon Kopp, Lausanne Swiss Chocolate Maker, Champion of the world for nearly thirty 'years,  the classic creations like these really unique.

Yesterday we delivered the sixth tempering machine of Fbm, the fourth Maestria , and when this level of Chocolatiers continue to turn to you, hoping that the culture of chocolate is increasingly based so that the difference between your and the other machine it'd be more easy to see.

The Earth is really small.

This Costumer  has declined to interpose anybody  between himself and Fbm and, using only the Web, he  has taken Prima with the enrobing belt.

He lives and works in Sydney, Australia,  and today he  come to us and thank us for the validity of our continuos tempering machine and he has brought us chocolates and some of his elaborate pralines .

Now we can say that the world is just small and that our machines thanks to a very good system of tempering the chocolate and of functionality give assurances of reliability and simplicity to use and give a good maintenance.

Wherever we 'd send  our machines we have , after a few months, to receive gifts and smiles and ... basically this is the best satisfaction for those who make my job.

This is one of the tests with Unica from the World Champion Guerola with the help of colleague of team  Jordi  Santacreu.

Standard tempering, tempering with the third stage, enrobing to the top and only to the bottom.

Around all the machines seem to be similar but if you have good detail, you  realize that it is not.

And the last two World Champions  understand and appreciate the results of our Unica.

Fbm sells throughout the world from a lot of years.

Away from China to Canada, From Iceland  to South Africa and New Zealand.

On the day in which sales are confirmed in the U.S., Kuwait, Spain and France for our laboratory of chocolate here is another great chocolate like Ernst Knam that during the last stage on chocolate in our school, has could see the multiple functions of Chocolab.

A table that is dissolving in  tempering, dosing machine, for enrobing trouffe, and also an enrobing  professional belt that has also the magic of an automatic carriage for modeling and for the demoulding is not easy to find.

In the box under the tank you could have or a small frigor or, like  some customers have chosen , you could have an  heated cabin that maintains a semi-liquid or liquid some decorations or some glasses of  cocoa butter.

Here is a composition done by  the Japanese artist Wataru Koike, the legendary Enric supplied with  tempered chocolate like a mirror through Fbm.

For those who do not know him well here we have as the region of Catalonia presented on television Enric Rovira.

It 's interesting to see how mixing up quality and care for chocolate, image and markerting presentation and unique personality and inimitable production can be found, in my opinion, in a few other great chocolatiers.

Oh ..... I forgot to say that if you see some continuos tempering machines are made by Fbm and this week, in paris,  Enric, photographed with Chocolab, was amazed by our laboratory full of different functions for productionlike him . Many faces but only one soul: love for chocolate.

That's a pretty good Chef who has decided to use Unica,  the 3-stage continuous tempering machine.

Do you know him?