Always in Hawaii ...

by Umberto - Wednesday, January 7, 2015

Always in Hawaii ...

Not only Manoa chocolate but also in Hilo, again in Hawaii, in this shop for fruits, cakes and chocolate, they have chosen Fbm for this start of 2015!

Read the rest of this entry »


 

Again Hawaii: Manoa, 3 Fbm in 3 years!

by Umberto - Tuesday, January 6, 2015

Again Hawaii:  Manoa, 3 Fbm in 3 years!

Dylan, the holder of Manoa chocolate, the "from beans to bars" most famous of Hawaii is not only a client but now is a great friend of Fbm. Also this year, he bought his third Fbm for his factory. A pleasure to do the "start up" by Skype and a pleasure to have a chocolate maker, a great connoisseur of our tempering machines , also in Hawaii.

Read the rest of this entry »


 

Prima, the smallest enrobing continuos tempering machine!

by Umberto - Monday, January 5, 2015

Not only great productions for us. Nevertheless, Prima is always the right and professional enrobing machine for those who want to start to work with a continuos tempering machine  and does not have big numbers and big space in the lab. And then, even if Prima is small, it could coat also the large biscuits ...


 

Another Proxima in Australia!

by Umberto - Tuesday, December 30, 2014

Another Proxima in Australia!

Here is another Australian chocolate maker that want Fbm continuos tempering systmem and the design and the simplicity of use of Proxima! In less than a year after the presentation during last Sigep of  Rimini, Proxima has reached impressive numbers and all 5 continents giving satisfaction to customers who have combined quality and reliability to its chocolate processing choosing also a machine with the beauty of Italian design.

Read the rest of this entry »


 

Our gift? In China ...

by Umberto - Saturday, December 27, 2014

Our gift? In China ...

We have several gifts to our customers that we will reveal soon: some will be innovative for the entire market that revolves around the world of chocolate, and if you follow in the coming days and weeks we will surprise you ... But we made one also for Fbm: an agreement with the principal Distributor of Chinese raw material tied to chocolate to distribute our tempering machines in China. And not only this ...

Read the rest of this entry »


 

Christmas' chocolate (last chapter): New York

by Umberto - Wednesday, December 24, 2014

Christmas' chocolate (last chapter): New York

And we close our tour around Christmas and chocolate with Fbm's Costumers in New York ...

Read the rest of this entry »


 

Greetings from Las Vegas!

by Umberto - Wednesday, December 24, 2014

Greetings from Las Vegas!

Here's the good wishes from the School of chocolate in Las Vegas! Obviously made of chocolate. Some delay in setting the new room where will be the production of the chocolate ... but very soon we can have the dates of the next courses entirely dedicated to the production "from beans" in Las Vegas.

Read the rest of this entry »


 

Christmas' chocolate (Chapter 5): London

by Umberto - Tuesday, December 23, 2014

Christmas' chocolate (Chapter 5): London

In a magnificent place to celebrate Christmas as London, you can not visit a manufacturer of chocolate as  great Rococo chocolates. Here's how to await the Christmas our dear friends in London!

Read the rest of this entry »


 

Christmas' chocolate (Chapter 4): Guatemala

by Umberto - Sunday, December 21, 2014

Christmas' chocolate (Chapter 4): Guatemala

Even in Guatemala you can find original ideas for Christmas. Simple solutions but cheerful, with decals, chocolate strictly "from beans" and a lot of passion!

Read the rest of this entry »


 

Christmas' chocolate (Chapter 3): again Australia

by Umberto - Saturday, December 20, 2014

Christmas' chocolate (Chapter 3): again Australia

Here is this our australian customer very famous to create letters, numbers and shapes of chocolate, as he is proposed to deal with a multitude of Christmas Wishes ...

Read the rest of this entry »


 
Previous1234567891011121314151617Next