by Umberto - Friday, December 12, 2014
In Milan, during next weekend, there is a good opportunity for those who love chocolate and want some good ideas for Christmas "taste". Martina Presta, teacher in our School, will perform in the "Bicocca live chocolate" with demonstrations entirely dedicated to chocolate worked with Chocolab.
Read the rest of this entry »
by Umberto - Saturday, November 22, 2014
Chocolate in South Italy is surprising because the famous creativity of Italian people is often from there!
Read the rest of this entry »
by Umberto - Wednesday, November 19, 2014
Last free place for the course of Monday, November 24 of Stefan Krueger and his famous creations of sculptures made with chocolate ...
Read the rest of this entry »
by Umberto - Saturday, November 15, 2014
During the Dubai exibition of this week, we used Proxima to make Christmas creations.
Read the rest of this entry »
by Umberto - Tuesday, November 4, 2014
And since yesterday, with Armando Palmieri, began a new course of 2 weeks in our School!
Read the rest of this entry »
by Umberto - Friday, October 31, 2014
Waiting the class of the "King of Chocolate" in our School for next 17 of November, here are two recipes for Chupa Chups created by Ernst Knam:
Chupa Chups CAFFE 'AND TONKA BEAN:
molds empty with milk chocolate
for the ganache:
300 g fresh cream
50 g of coffee beans
30 g glucose
300g milk chocolate
150 g dark chocolate 70%
1 No. tonka bean
Allow to brew the coffee and tonka bean for 24 hours in a refrigerator at 4 ° with the cream, bring
cream and sugar to 103 ° pour the liquid through a sieve over the two chocolates and implement a
ganache.Wait until the ganache will take root and pour in the hollow . Cover it with milk chocolate.
Chupa Chups PISTACHIO AND DARK CHOCOLATE:
molds empty with dark chocolate.
Pistachio ganache topping:
300 g cream
20 g glucose
5 g sorbitol
250g milk chocolate
150g dark chocolate
30g butter
100g pistachio paste
Boil the cream with the sugar and pistachio paste. Pour over chocolate
emulsifying and creating a node. Pour in the hollow moulds with chocolate, insert a toothpick and then frosting and
rest on an acetate sheet. If you wish, complete with chopped pistachios.
Read the rest of this entry »
by Umberto - Friday, October 17, 2014
Here are some pictures of the class on sourdough made this week in our school by Renato Bosco.
Read the rest of this entry »
by Umberto - Thursday, October 16, 2014
And also Plamil, really a great brand for chocolate, has added a third Maestria in the chocolate production line!
Read the rest of this entry »
by Umberto - Wednesday, October 15, 2014
Even one of our dearest dutch customers who started with a Maestria and a Climatico in 2007, has just taken the third Maestria.
Now he can quickly change the colors of chocolate using the same tunnel of crystallization.
After the second Maestria, taken in 2011, here came the third time!
Read the rest of this entry »