by Umberto - Monday, March 10, 2014
Once again we are at the Europain.
Tower Drop ,our table top depositor with wire cut will be made to work throughout the duration of the fair by French Chef Sivio Santin.
Proxima is officially introduced in this market by our historic local Dealer and for the presentation of Strato you can come directly in our booth without forgetting the presence of our mini tunnel for chocolate Climatico only 4 meters long!
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by Umberto - Wednesday, February 19, 2014
Here is another english customer "from bean to bar" which has just won an award for his chocolate tablet produced by in his factory.
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by Umberto - Monday, February 17, 2014
About chocolate and our school, in exactly one month, Monday, March 17, we will have with us Stefan Kreuger.
When you see the compositions of chocolate they tend to remain in the standard, in the normal vision. There are few more recognizable ...
Stefan has this quality: the obvious is not for him!
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by Umberto - Friday, February 14, 2014
Here's how the "King of Chocolate" has presented his Valentine's Day! On this occasion, he has also added his book coming out these days ...
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by Umberto - Thursday, February 13, 2014
Last Monday we started with the new courses of Pastry and Cake Design in our school EliteFbm.
Atmosphere relaxing but productive.
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by Umberto - Tuesday, February 4, 2014
Here is a French chocolatier who has known us some years ago by purchasing a Compatta with enrobing belt and then he also added a Unica.
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by Umberto - Sunday, February 2, 2014
Although Australia is in the opposite side to where we work, this is the message sent to us by email from a new buyer of our Unica.
The start up by Skype, working with a tutor within the electronic card of the tempering machine that guides you through the process of work is .... impressive!
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by Umberto - Friday, January 31, 2014
A new recipe from Ernst Knam performed during one of the last courses in our School.
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by Umberto - Thursday, January 30, 2014
Here is how Chef Oscar Ortega has presented himself in Rimini where he participated with his national team in a competition for the award of the World Cup of Ice Cream.
He is from Mexico, lives for some years in the U.S. and working also for some time in his chocolate lab with our Unica!
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by Umberto - Tuesday, January 28, 2014
Here is the chocolate room of one of the most famous pastry shops in San Francisco: Emporio Rulli.
I know Gary since 2001 and now between machines for chocolate and machines for cookies even I do not know how many of these he has ...
The strength of Gary is that, one time, he just finished a new project, he starts with an idea!
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