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

Also after the success of the talent show Bake Off where he was the President of the Jury  and the third series of the "King of Chocolate" which airs on Real Time very soon, Ernst Knam again confirms his presence in our school.

Talking about FbmElite we cannot speak about Stefan Kreuger, our teacher in the class of  March 17, with a course on Easter compositions.

Here you can see a sculpture made entirely with chocolate that Stefan has presented at the last SIGEP.

Here is a Legend of chocolate.

How could we start better the year than with a video on the new production site  of Andrew Slitti?

Here is Andrea (the only italian World Chocolate Master before  Comaschi!) with a small video of a part of  his factoru which, for attention to details, has  few equals in the world.

Exotic cake by Ernst Knam.
ingredients:
pastry black ( chocolate ) , 1 mango , 1 papaya, passion fruit 2 , 3 alchechengi , candied ginger , pink pepper, apricot jelly . For the cream : a pint of milk , 1 vanilla pod 6 egg yolks 85 g sugar , 25 g of corn starch, 35 g of rice flour . For the ganache : 220 ml fresh cream 300 g dark chocolate 60%.

preparation:
butter and flour a cake pan and line with the pastry background . Stuffed with cream ( which is prepared by boiling the milk with the vanilla bean pulp cutting it lengthwise . Remove the stick and add the red beaten with sugar and rice flour and starch sifted . When is dense, cooled ) . Bake at 175 degrees for 30 minutes. Once cool , cover with ganache that is prepared by boiling and pouring the cream into the chocolate chopped and mixed well with a whisk . Chill in refrigerator until hardened . Lay over the pieces of exotic fruits and ginger , spread the jelly and sprinkle with pepper.

For chocolate tempering machines and for cookies dropping machines, Frédéric Hawecker, MOF 2011,  chose Fbm.

In 2011, the only one to get the prestigious award in the whole of France was only him and, after viewing the various features offered by the market, we can say with pride that he decided to use only our machines inside to his stupendous laboratory .

Yes, this is the first news that will be officially presented at Sigep.  All (or almost ... because we will prepare other wonderful surprises during next year!) the calendar of Elite Fbm, now,  you can buy it online!

Our school is no more just only  for those who want to learn how to work the chocolate ... Now there are also courses with real "characters" that teach leavened, jams, airbrushing, artistic sugar, traditional and innovative cookies as well, of course, those who want to produce their own chocolate starting from the mass or from the beans or who is beginning to enter in the world of chocolate.

Last Saturday,  only in a single day, a group of enthusiasts who, in the morning, did not even know what was a tempering, has created a course on chocolate sculptures truly amazing.

Good job by the Teacher, Stefan Krueger, and by the application of each one who had also the  pleasure to went home with their trolls.

These chocolates have been produced by one of the most famous chocolatiers and confectioners Moroccan participant at the World decoration of sugar Championship with his national team.

Obviously the tempering  and dosing were performed with the help of our continuous tempering machines ...

We close tomorrow the first week of Cookery Lab.

Teachers of the courses in our school are Federico Anzellotti, Luigi Musio and Paola Polvere di Zucchero.

This pictures, instead,  is  a nice idea of Stefan Krueger during the exibition of last week end in Milan Fair with our Aura, continuos table top tempering machine!

Our table top  tempering machine Aura helped the chocolate Master Stefan Kreuger during Hobbyshow, the fair of this early days of November done in Milan.

Tomorrow starts in our school Elite Fbm a new course of 80 hours with  Cookery Lab where also Stefan will participate in the demonstrations dedicated to chocolate.