solid cocao liquor
Posted in: News & New Products Press
Do you have the contact details for the shop? I am always interested in trying new bean origins.
Hola Nany, me lleg a dissupp@yahoo.com uncorreo de Luz desde Chile, si ese es el tuyo, he tenido el placer de contestarte, espero poder servirte. Mi tlf. desde el exteriores 593 99701573 Saludos,
Ivn.
Hola Ximena:
Te puedo ayudar con cobertura en Quito, llamame a 09 852 4773 ac en Quito.
Saludos,
Jeff
hola Ximena, te quiero pedir un favor haber si me puedes ayudar necesito comprar chocolate para cobertura y he tratado de comunicarme con Fernando Crespo e Ivan Andrades, pero no responden, entonces quisiera saber si tu me puedes dar informacin dealgnproveedor de Ecuador. Yo tambien soy Chilena.
Saludos
Hola Ximena, al igual que a Olivier, te ofrezco el mejor chocolate ecuatoriano para fundir, espero me escribas a mi correo dissupp@yahoo.com y me indiques tu necesidad para gustoso ofrecerte los productos que tengo disponibles.
Saludos,
Ivan.
Hola Olivier, si todavia necesitas cobertura de chocolate, yo puedo proporcionarte la cantidad que necesites, estoy en Ecuador y tenemos el mejor chocolate disponible para elaborar productos de calidad, enviame las especificaciones que requieres a mi correo dissupp@yahoo.com y estare gustoso de poder servirte.
Saludos, Ivan.
Fernando,
Sorry I just got on this site for the first time the other day so I am not aware of who is who. I have not been to your farm as far as I know.
Max
Hello Max have you been at my farm? What year?
It's quite right that proper fermentation, soil nutrition and other factors can help the CCN51 taste much better than a poorly grown and processed bean. The Arriba accomplish this much easier.
The San Jacinto plantation was founded and is run by a very stringent biologist who has experimented quite a bit and produced some fantastic beans. I made up some samples of it in Guayaquil and they taste exquisite. I brought them to a client for a blind taste test and they picked them out of a choice of other CCN51 and Arriba of equivalent formulas.
Generally speaking if you really want richness, you are best off using Arriba beans for the cocoa liquor, and Arriba for the cocoa butter, making sure there is some verification they are Arriba, and whoever is processing them does it right.