"Is this still available. I am interested. How old is the machine?"
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Art Pollard
- 45, Male
- Provo, UT
- United States
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Richard Foley replied to Art Pollard's discussion For Sale: Bravo 305 Gelato Batch Freezer in the group Classifieds - For Sale or Wanted"My cell is: 801-318-9644
-Art"
Clay Gordon replied to Art Pollard's discussion For Sale: Bravo 305 Gelato Batch Freezer in the group Classifieds - For Sale or Wanted"Just a heads up for anyone interested in getting a batch freezer.
These Bravo units are extremely versatile. When not making gelato (or sorbet or ice cream), you can use them to make pates du fruit, pastry creams, and more - even temper…"
"Dear Art
Could you give me a number where I can reach you,
I have some questions for you about the Bravo.
Thanks
Albert"
For Sale: Bravo 305 Gelato Batch Freezer
I have a Bravo 305 batch freezer that I am interested in selling. This is built in Italy creating a true Italian style gelato. Unlike many other brands, the Bravo units contain their own pasteurization / mixing unit. The way they are operated is you put your ingredients in the top mixer (about 4 liters) and it will…See More
Classifieds - For Sale or Wanted
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Volker Lehmann left a comment for Art Pollard"Hi Art, would be my pleassure, to explore what you like."
"I am curious why you call the Hawai'ian cocoa "Criollo". I used to live in Hawai'i so have watched the Hawai'ian cocoa scene with great interest and have not seen anything in any quantity that can be called Criollo. (I do…"
"I tried it at the Fancy Food Show last summer. Francois Pralus was there and so we enjoyed meeting each other and we had a little chocolate tasting. Definitely an interesting take on Chuao and a very different take than say Coppeneur or Amedei but…"
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- While visiting the Cuyagua plantation where we obtain some of our cocoa beans, I gave each of the plantation workers a bar made with their beans.
One of the farmers tasted the chocolate and said: "This chocolate is like a river." I asked him what he meant. He said "This chocolate takes you on a journey in flavor to all these wild and wonderful places. It goes on and on like a river."
To find something so poetic so far away from the "world" as we know it and to know that the chocolate which we made with the beans he helped grow and harvest touched his heart for me is very beautiful. And I believe it is this ability to touch people's hearts that pervades the world of chocolate is perhaps chocolate's most beautiful property.
- My favorite chocolate is:
- Amano
Comment Wall (6 comments)
- At 7:55am on May 29, 2011, Volker Lehmann said…
- Hi Art, would be my pleassure, to explore what you like.
- At 5:59pm on June 11, 2010,
Hector Velásquez said…
Cocoa Farmer Manabí, you Invite
- At 3:12pm on February 13, 2010,
Kristina said… - (just because I assume, you haven't got a feedvack from such an "exotic" part of the world yet...)
Thank you for the great Ocumare!
Since Ocumare de la Costa was my first most striking sensation about single origin chocolates, I have a special relation even to this word (and chocolate, of course) :) and it was simply great to ecperience, the original taste can even be espanded!
Verry expressiv!
- At 1:20am on January 3, 2010,
Robert Stout said… - Quick question: What's the best chocolate you have tasted (besides Amano)?
- At 11:34pm on October 22, 2009, Hector Velásquez said…
- Seeking strategic alliances for the marketing of products such as organic or conventional cocoa liquor or cocoa for the gourmet industry, we are delighted to be able to attend.
We are able to offer high-quality cocoa in accordance with the requirements you need, ASE, conventional and organic, semi-finished cocoa, liquor, roasted and peeled grains NIBS roasted cocoa, we want to know what their requirements are refers fermentation, quality and quantity, our cocoa is ARRIBA National Fine or flavor (Creole), if there is interest in reaching an agreement we can send you more information, work plans and samples according to your requirements.
We are working integrally with the producers of cocoa, we have experience in the development of negotiation and management of quality control of export products, we are interested to know if you want Ecuadorian cocoa liquor, while I send my best wishes for commercial success.
Please contact us with any questions. We will be glad to assist you at any time and we can make to ensure the quality of the products you require, waiting to hear your comments, wishing all the best commercial.
PS: DO NOT SPEAK MUCH ENGLISH, sorry ERRORS
Best regards,
Héctor Velásquez
I manage in Quality and Commercialization
HECDAVE – KAKAO EXPORT S.A.
Km. 10.5 Vía a Daule
Guayaquil - Ecuador
e-mail: hecdave123@yahoo.com
hvelasquez@kakaoexport.com
Msn: hecdave123@hotmail.com
Skype: hecdave123
Cel: 593 99873860
- At 3:34pm on February 19, 2009,
kwasi sefa said… - dear sir
we arelooking for companies to set up small scale cocoa processing company in ghana west africa can you help us
rgds
mr kwasi
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