by Umberto - Sunday, October 12, 2014
Here we are in Las Vegas at the Jean-Marie Auboine Chocolatier School, the School of chocolate in which we decided to get involved.
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by Umberto - Friday, October 10, 2014
And so, next Monday, EliteFbm hosting a 2 day course dedicated exclusively to the world of yeast.
Teacher is that Renato Bosco who won prizes and awards from the prestigious Gambero Rosso and hosts the program on Tv Alice "Like for like".
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by Umberto - Tuesday, October 7, 2014
... and here we have another important "from beans to bars" chocolate maker, which began the experience for chocolate with different tempering machines by ours but, after known us, they married our technologyu and our aftersale service.
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by Umberto - Monday, October 6, 2014
Speaking of friends ... Also French Broad Chocolates North Carolina was present in Seattle! Having some Unica and Kleego is definitely one of our most cherished customers.
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by Umberto - Friday, October 3, 2014
And today starts at the Sheraton Hotel in Milan Malpensa the challenge of the touring Italian Chocolate Championship.
It's another good opportunity for the presentation in the italian market for Proxima, our continuous tempering tmachine with 25 kg of bowl showed in this 2014.
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by Umberto - Monday, September 29, 2014
The garlic and chocolate do not seem to be complementary, but, believe you will find that the garlic does not seem to be the "usual" ...
Obviously, a recipe so original could be made only by Ernst Knam.
Outer part:
Dark chocolate.
Inner part:
340 g cream
90 g invert sugar
40 g glucose
100 g sorbitol
2 g salt
620 g dark chocolate
140 g butter, anhydrous
5 texts black garlic
Combine the sugar, cream and salt and bring to a boil.
Melt the chocolate and butter at 45 ° pour the cream over.
Fill the mold 1 \ 3 with the ganache.
At the center of the chocolate put a fillet of black garlic bulb and close with dark ganache.
Crystallize 1 night at 5 ° then close with dark chocolate and unmold the chocolate.
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by Umberto - Friday, September 26, 2014
Something about King (not only of chocolate!) and Queens... here is Princess Astrid, sister of King Albert of Belgium, who tastes chocolate made by Jonas, our dear customer.
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by Umberto - Thursday, September 25, 2014
Following the success "sold out" of last June with the course for "Summer chocolates", we are pleased to confirm a new date dedicated to Christmas by the King of Chocolate in our School EliteFbm!
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by Umberto - Thursday, September 25, 2014
In the September publication of Pasticceria Internazionale, in addition to the cover, all dedicated to Fbm with Proxima and the 'King of Chocolate"from Real Time Channel, Ernst Knam, there is also a nice interview with another teacher that started this year to work in our School: Stefan Krueger.
This shows that not only we had seen well many years ago, starting the cooperation with our historic partner Knam, but that we can still keep this our talent ...
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by Umberto - Sunday, September 21, 2014
With a beautiful final party we have closed also this course of 80 hours in our Confectionery and Chocolate's School. In November we ll have the next one but it is just "sold out"!
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