After the first school of chocolate and pastry in Legnano, Italian Fbm Area, the second in Las Vegas, American Fbm Area, the third in Sydney, Australian Fbm Area, the fourth in Bogota, Colombian Fbm Area, from next month born in Chiang Mai even the Thai Fbm Area where the production of chocolate bean to bar is taught in a virgin area for the local chocolate created by the cocoa beans. For years, Fbm has not only been thinking about promoting its brand, but also seeks to help the craft sector in the chocolate world by offering true “know-how” and always recommending the most appropriate route to each interlocutor. Perhaps it is also for this reason that those who start with Fbm continue to grow and do so increasingly with Fbm.
The tree-to-bar chocolate class was held for 4 days.
Day 1: Cocoa farm tour – harvesting – Depodding – Fermenting and Drying Processing (Post harvesting process)
Day 2: Cocoa bean selection and roasting, Cleaning, Cracking and winnowing processing, Pre-grinding with GrindGo
Day 3: Grinding Sugar, Focus on different roasting profiles, Conching cocoa liquor with Kleego
Day 4: Test of Different Coaching Stages, Tempering, Molding, Crystallization, Wrapping chocolate bars (Participants can bring chocolate bar back home)