Ok Tom, I hopeI can learnsome new things!
See you on thursday..
Ok Tom, I hopeI can learnsome new things!
See you on thursday..
Wish I could go to one of those shows but its a very long way from Hawaii to Philadelphia! I'll check out the website.
Thanks
Wish I could go to Hawaii !!!!
Best regards,
Thanks
Tom
Thanks a lot Tom for the demo. I did learn a lot yesterday! Also mycompliments to Henk and Wiet Koenen for the invitation andopportunity to heartheir story. A lot of respect for Jacky Vergote, a man with many years of experience, and a beautifull way of talking about it.
Of what I have seen there, I am realy convinced of buying a Selmi machine. We just need to think about which one. The Selmi One hasa realy interesting price, but all the extras can't be built on the One, so wedon'tknow currently what we will do in the near future. As soon as we are abit further in our plans, I will contact you again.
Thanks,
Davy
David.
If you are interested in seeing the Selmi in action on the west coast please let me know and I can arrange a showing at a location near you that is using the equipment. Message me on Chocolate Life or by email brian@thecriollogroup.com.
Thanks!
brian
Hi Antonino,
Did you order the Fbm/Boscolo Unica?
How do you like it?
Thanks,
Omar
Hello Tom,
Could you give more details on how the tempering in the FBM machine is done totally different from the Selmi one?
Would be possible to see a Selmi machine in Toronto, Canada?
Thanks,
Omar
Hi Omar,
just to clear to the other followers of this discussion that i have no commercial interest in promoting FBM. I live in South Africa and our was a small business growing to the first Bean to bar 100% organic in very short time...
Why i choose FBM rather then Selmi? simply because they have been in contact with me since i first asked infos about a 4 kg machine 2 years ago! Selmi never answer one of my many emails!! Now we have finally ordered the first of few 25kg machine... guess what they have lost!!!
The FBM machine will arrive end of sept. and we will receive it (thanks to their suggestion) with a pneumatic pump (rather than electronic): that will help up producing from callets, to bars with a precision to the gram. Can't wait, i will post a review on the machine as soon as i can!
Congratulations on the success, Antonino. Post a website and more about your company in your profile when you get a chance so myself and others here on TCL can learn about what you're doing.
Look forward to hearing reviews of the FBM machine once you're up and running.
Hi Antonino,
Congratulations!! Yes, you are right. Big companies often don't care about small businesses.
Have you talked to people who own one of the FBM tempering machines? What is the feedback?
Thanks,
Omar
Hi Antonino, did the machine arrive?
Omar
Hi Linda/Jeff.. would You be happy to explain your method of hand tempering?
Our first podcast episode, Chocolate is Multiple, is live. Please listen and share your feedback!
TheChocolateLife celebrates its 9th anniversary this week, starting publication the week of January 18, 2008. Already planning a 10th Anniversary bash!
Food and Wine Magazine's list of top chocolates in the US.
This appears to have been put together by a committee (there is no byline) and by people who have little or no understanding of the chocolate business. Like most lists produced this way, it's very uneven - mixing very small producers with global mass-market brands, and not differentiation between chocolate makers and confectioners.
What are your thoughts?
This year 2016 was a good year for our small business in Belgium. We now are following some new (for us) small and unique chocolate makers. Such as: Ananda (Ecuador), The Wellington chocolate Factory, Acali, Potamac, Letterpress, PumpStreet Bakery, Dick Taylor and La Naya. We are proud to be the smallest chocolate shop in Belgium following some of the best chocolate makers in the world.
Wishing you all a Merry Christmas and a happy New Year 2016/2017