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

Starting tomorrow, and for the next 2 weeks continues, the basic course in pastry and cake design  by Cookerylab!

Yet this time, the participation is full and the places of the course have been exhausted in a few days.

This is the record that the team of teachers of Cookerylab is exemplary.

Yes,  there are now a lot of courses that attempt to clone us but the professionalism of Cookery Lab Team is great also because, in addition to preparing the courses in full, we follow the participants also after the end of the 2 weeks in our School.

One of the most beautiful places where the sea and the sun are always amazing: Bahamas is the right paradise to have fun with Fbm and chocolate!

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.

Even close to London, at one of the largest distributors of semi-finished chocolate, there's a school that works chocolate and learn to work it with Fbm!

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!

Here's the nougat seen and produced by Jean-Marie in the Chocolate School of Las Vegas.

Given that 3 competitors had failed to do this project and , however, it was not easy even for us to find the solution, we prefer not to post the video but only this picture processed in settings during testing pre-start up.

We have developed for one of the leading manufacturers of Italian panettone and panettoncini 2 lines to cover the upper part without removing the baking cups before recoating. We have also avoied to create some showers of dosage which do not guarantee the production of at least 700 panettoni hour.

The lines, of course, be used both for panettone that for colombe with standard dimensions or with dimensions for mono-dose.

Here is the June's recipe from our chocolate school: a simple but unique cake of Ernst Knam.

Something more about Fbm's chocolate school...

With the girls of Crazy Horse MGM, here's Jean-Marie Auboine in the chocolate school of Las Vegas where, since this month, we decided to develop our brand in the Us market.

Soon, we will post recipes and also class program that will be held in this fantastic location.

Here are some pictures of the course of this week: Ernst Knam, his proposals and some attendees work with the King of chocolate.