FBM Food Boscolo Machines


FBM in the World

Since 2011, the "Italian FBM Area" has been present at our Legnano headquarters: a laboratory completely dedicated to Bean-to-Bar process. About once a month we organize 3-day courses where participants can discover the secrets of the Bean to bar production, learn to use our machines in the best way and live a unique experience. Thanks to the great success of our school in Italy we decided to found other schools around the world, to be able to offer this service even to the most distant chocolate makers. This is how our other four schools were born: Australian FBM Area, Jessica Pedemont chocolateartisan@gmail.com Thai FBM Area, กนกเกศ ละอองศรี markrin.chocolate@gmail.com Colombian FBM Area, Lina Cortes lina.cortes@soltecal.com American FBM Area, Jean-Marie Auboine jma@jmauboinechocolates.com

Australian FBM Area

It is located in Sydney, 12 Bakers st. and is managed by Jessica Pedemont, owner of Chocolate Artisan. www.chocolateartisan.com.au

Thai FBM Area

We are in Chiang Mai at Markrin Chocolate Co. LTD. Here the course is even more fantastic, to the usual three days of course a fourth is added, dedicated to the harvest and cutting of the cabossa, fermentation and drying of cocoa. 222/1 Moo 9, San Sai Noi, San Sai, Chiang Mai, Thailand 50210 www.cocoathailandcenter.com

Colombian FBM Area

We are in Bogotà with Soltecal. Cra. 70d #49-65, Bogotá, Cundinamarca, Colombia www.soltecal.com

American FBM Area

Jean-Marie Auboine joins us in Las Vegas in his laboratory. 4780 W Harmon Ave #1, Las Vegas, NV 89103, Stati Uniti www.jmauboinechocolates.com