by Umberto - Thursday, July 31, 2014
Here's a new recipe by Ernst Knam made in our school EliteFbm!
For mold:
Dark chocolate for polka dots
Cocoa butter yellow
Making polka dots with tempered chocolate in molds. Spray the molds with butter
cocoa yellow. Making shirt with white chocolate.
stuffing:
100 g honey orange
100 g sugar
20 g dextrose
30 g glucose
200 g juice yuzuu
3 g wax (sosa)
20 g sorbitol
250 g white chocolate
q.b. Lemon peel untreated
Dissolve the sugar and add the juice of yuzu. Melt the wax at 65 ° Cook for about 4
minutes. Pour over the other ingredients and emulsify. Cool down.
Fill the molds with honey first and then with the ganache. Let crystallize overnight.
Close the mold with white chocolate.
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by Umberto - Sunday, July 20, 2014
Immediately after the Salone del Cacao y Chocolate, which was held in Lima (see previous posts) a group of lovers and chocolate makers has been invited to follow the Ruta del Cacao in Peru directly by the Ministry of Economy of Agriculture.
Among them, Jean Marie Auboine from the School of chocolate of Las Vegas that, since next September activate courses for "from bean" makers with our machines and Clay Gordon of Chocolate Life, the largest comunity in the world of the Web, which often comes to visit us for courses devoted to new chocolate makers.
Here are some pictures of this special adventure!
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by Umberto - Wednesday, July 16, 2014
One, if not the most famous chocolate maker of Guatemala: Danta chocolate!
Not only the standard "from beans to bars" but also the chocolate pralines high level producer. And so, also Compatta arrives in Guatemala.
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by Umberto - Thursday, July 10, 2014
Maricel Presilla, during the Salone del Cacao y Chocolate has tested some local chocolates to evaluate for the International Chocolate Awards which will be held also this autumn in London.
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by Umberto - Tuesday, July 8, 2014
Here's the nougat seen and produced by Jean-Marie in the Chocolate School of Las Vegas.
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by Umberto - Sunday, July 6, 2014
Even Jean-Marie Auboine is in Peru to see some specific references of cocoa!
In fact, by the end of August in the School of chocolate of Las vegas start new courses with some Fbm machineries designed and developed exclusively for the "from bean to bar" chocolate makers.
What best occasion of the Salon del Cacao in Lima to choose and get the best prices?
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by Umberto - Monday, June 30, 2014
Here is the June's recipe from our chocolate school: a simple but unique cake of Ernst Knam.
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by Umberto - Sunday, June 29, 2014
She started from his home three years ago and now has a few dozen employees.
Here, still in Kuwait City, a growing producer who, from the beginning, chosen Fbm!
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by Umberto - Friday, June 27, 2014
Here are some pictures of the course of this week: Ernst Knam, his proposals and some attendees work with the King of chocolate.
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