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

Although  you may see around some cancellation of courses or a few appearances in the established and famous schools, it's with some hint of satisfaction I could say that  tomorrow the course of "chocolate and spices" with Ernst Knam is over booked and the more people that tried to come has been postponed in another course during March for Easter.

I say thank to the Teacher but also, let me tell you, our policy that is  made ??on the concrete and not on the ephemeral.

Today, Confectioners and Chocolatiers have to serve things that are sold, and which do not require a lot of time for do and also with impossible relationships in  the ingredients.

With Ernst, when we started we set this goal and today, with satisfaction, we can see a good result.

Next week it'll do an important event at our school EliteFbm.

Ernst Knam,famous german pastry Chef, expect all the people who want to learn a new method for making chocolate .

Here is a  summary of a course of  last year.

Waiting for the next course on chocolate at our headquarters in Fbm, to be held on 27 this month, here is some news that makes us proud even further.

Ernst Knam, won, after a preparation that has committed so much, the world championship of ice cream that was held in Rimini a few days ago.

His specialty? Needless to say ... chocolate.

Here is Ernst with Chocolab in our booth the day after the awards.

If, after Sigep and after the first month of Chocolab, pastries and chocolatiers have realized how is revolutionary this new way to have a machine capable of diferent productions of chocolate without engaging with "extra" for   electricpower, raw material and, first of all, money, we must also remember to thank  realities as pubs, hotels, bakeries that since September, when we presented give us satisfaction with Aura our table tempering machine.

Compared to Mini 4, our old table tempering , Aura has a so  beautiful design that most of the costumers put it in front of the public ,it is very easy to use , it has a smaller sizes, it is carefull to energy saving, which in this area many people seem to forget , and works in a sublime way so that one customer of mine, this morning,  told me that he tempered the chocolate also when  in the tank has only 2 fingers of chocolate.

Family atmosphere, interesting comparisons behind the wise and experienced guidance of a true inventor of tastes like Ernst Knam.

We wait you in a few weeks and in the meantime here is a Christmas present with a little late.

Oh I forgot, also if Chocolab has been used in  the first week of the year  by some people living for Panama,  on the next course will be the official debut of our new machine concept for chocolate.

A restauretur  with an inventive talent beyond measure.

He has bought  an FBM,  he has followed a basic course at Elite Fbm only less  than 10 months ago.

According my experience a lot of people that arrive near the chocolate production in these last ten years are thinking that for temper the chocolate you need only a tempering machine.

Also this year Fbm goes  how techinal sponsor on the most important show of this period in Italy.

An old recipe handed down from Sorrento more than a century .... revisited with the mousse of Ernst.

For those who loves alternative recipes.

At the express request of some participants here you have.

Here's what you can find yourself over to one of our Chocolate School's course.

Here's a quick flash as our Master Chef of our Chocolate School do the famous "Knam's world " .