Forklift Propane Cylinders 30 # - All have been inspected, as we are a DOT Certified Hydro Testing facility.

We also, test and perform maintenance on all Industrial Gas and Medical Cylinders and Paintball Cylinders.

Thanks for looking and have a great day.

Ph (702-)432-0707

Ask for Bill or Butch

Free Delivery ]]> 2009-11-26T22:02:52-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483558642.html text 2009-11-26T22:02:52-08:00 http://lasvegas.craigslist.org/bfs/1483554797.html
One is 70 " long x 20 " wide. 38" high
One is 60" long with angled additional length of 20", making it overall 80". These two will fit together to make an L shape. These cases are a matched set.

First $125..CASH takes them both. Bring a truck ... Call or Email me. They won't last long.

Call Pam @ 385-5158 or email pam@goldenstarlight.com]]> 2009-11-26T21:53:56-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483554797.html text 2009-11-26T21:53:56-08:00 http://lasvegas.craigslist.org/bfs/1483554196.html 2009-11-26T21:53:36-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483554196.html text 2009-11-26T21:53:36-08:00 http://lasvegas.craigslist.org/bfs/1483535000.html
House is 4 bedrooms, 2 bathrooms and sitting on a huge 6,600 sq. ft lot! WHAT ARE YOU WAITING FOR? DON'T MISS OUT THIS RARE OPPORTUNITY!!!

EXCELLENT DEALS LIKE THIS ONE WON'T LAST LONG IN THE MARKET!!! GRAB IT NOW BEFORE YOU MISS IT!!!

CONTACT 443-2297 EMAIL info@vmlee.com ]]> 2009-11-26T21:12:16-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483535000.html text 2009-11-26T21:12:16-08:00 http://lasvegas.craigslist.org/bfs/1483515317.html great condition
just need it out
4 drawers
by HON
looks exactly like one below
thanks
call 7026837177]]> 2009-11-26T20:34:47-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483515317.html text 2009-11-26T20:34:47-08:00 http://lasvegas.craigslist.org/bfs/1483492594.html 2009-11-26T19:55:10-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483492594.html text 2009-11-26T19:55:10-08:00 http://lasvegas.craigslist.org/bfs/1483471289.html 2009-11-26T19:19:56-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483471289.html text 2009-11-26T19:19:56-08:00 http://lasvegas.craigslist.org/bfs/1483466913.html Http://www.Trueescortguide.com.

Is an escort directory ready to go and fully functional, a turnkey business already licensed for clark county. Only serious inquiries please.........702-610-8918 I AM MOT A BROKER!
]]> 2009-11-26T19:12:45-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483466913.html text 2009-11-26T19:12:45-08:00 http://lasvegas.craigslist.org/bfs/1483423183.html By Order Of The Property Manager

LIVE PUBLIC AUCTION
SUNDAY DEC 6.....11AM
preview starts at 9AM

3240 W Sunset Rd, Las Vegas, Nv

Like new condition
INFO & DIRECTIONS

Call 702-807-5440]]> 2009-11-26T18:03:17-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483423183.html text 2009-11-26T18:03:17-08:00 http://lasvegas.craigslist.org/bfs/1483385586.html This is a terrific opportunity, offering a high return on investment. Includes office furnature, websites, and phone lines!!

If you are looking into an inexpensive business venture without risking alot, or have a limited budget, THIS IS THE BUSINESS FOR YOU.

Serious inquiries only.
Contact Al @ 510-299-0465 For more information]]> 2009-11-26T17:01:55-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483385586.html text 2009-11-26T17:01:55-08:00 http://lasvegas.craigslist.org/bfs/1483379001.html

Priced From $1500- $2000 (with discount for multiple purchase) serious buyers only.

ALL ARE IN EXCELLENT CONDITION WITH VERY LOW USAGE AND HAVE BEEN SERVICED THROUGH A MAINTENANCE AGREEMENT WITH CANON COPY MACHINE REP.

1- Sharp Model AR-M620N black and white (metered @159,263) 62 copies per minute. Just added a $700 fax component. $2000.

1- Sharp Model AR-M700N black and white (metered @203,442) 70 copies per minute. $1500.

2- Sharp Model ARC 260 color machines $2000. each

These are Multifunctional Digital Laser Printer Photo Copier Scanner, stapler, with multiple tray sorting. Used in a small business office with low copies registered with a capacity good for over a million per machine.

Commercial grade color copier comes with Digital Color and B&W Scanning, Printing, Copying, Document Feeder, Duplex, Sorting and Stapling, Trays for 8x11, 8x 14, 11x17. Wireless Networking capability.

Find the Sharp spec information at SharpUSA site and put in the Model name.



Call: 702-378-4613 (Text messaging isn't considered a serious offer)

WE ARE SELLING ALL OF THESE MACHINES PRICED AT A DEEP DISCOUNT. YOU WON’T BUY A MACHINE LIKE THIS AT THIS PRICE. Original cost $16,000.00 - $20,000.00

Private individual company... Liquidating office equipment many more items for sale 30 unit cubicles, complete computer set up, 18 office chairs, 2 coffee makers, etc.

DIGITIAL LASER COPIER/PRINTER/Scanner MULTIFUNCTIONAL SYSTEM
]]> 2009-11-26T16:51:15-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483379001.html text 2009-11-26T16:51:15-08:00 http://lasvegas.craigslist.org/bfs/1483339887.html 2009-11-26T16:50:27-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483339887.html text 2009-11-26T16:50:27-08:00 http://lasvegas.craigslist.org/bfs/1483378331.html 2009-11-26T16:50:10-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483378331.html text 2009-11-26T16:50:10-08:00 http://lasvegas.craigslist.org/bfs/1483376982.html
If interested please call 702-378-4613

Liquidating office equipment many more items for sale 30 unit cubicles, complete Dell computer set up, 4 Multifunctional Digital Laser Printer Photo Copier Scanner, stapler, with multiple tray sorting misc. office chairs, 2 coffee makers, etc.
]]> 2009-11-26T16:47:53-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483376982.html text 2009-11-26T16:47:53-08:00 http://lasvegas.craigslist.org/bfs/1483309506.html 2009-11-26T14:54:08-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483309506.html text 2009-11-26T14:54:08-08:00 http://lasvegas.craigslist.org/bfs/1483303107.html
]]> 2009-11-26T14:42:56-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483303107.html text 2009-11-26T14:42:56-08:00 http://lasvegas.craigslist.org/bfs/1483298000.html 2009-11-26T14:34:01-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483298000.html text 2009-11-26T14:34:01-08:00 http://lasvegas.craigslist.org/bfs/1483294424.html 2009-11-26T14:28:06-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483294424.html text 2009-11-26T14:28:06-08:00 http://lasvegas.craigslist.org/bfs/1483288453.html
Here is an opportunity for you to either go into business for yourself or expand your current vending machine business. I have a total of 18 vending machines up for sale. I am very fair and will not refuse a reasonable offer. All machines operate and function properly. I have 16 soda machines at my warehouse, I have two machines (snack and soda) placed on location at a local business. I can sell a few machines at a time or sell a complete package, again I am very flexible, and will work along side to make a reasonable deal which is fair to both sides.

THIS IS A GREAT CASH BUSINESS, AND YOU CAN DO THIS PART TIME!!

If you are looking into an inexpensive business venture without risking alot, or have a limited budget, THIS IS THE BUSINESS FOR YOU. MY MACHINES ARE PRICED CHEAPER THEN COMPETITION!! MAKE ME A DEAL!! If you are looking for a decent residual income on the side, LOOK NO FURTHER!!!

Call 702 460 6369 OR 702 328 1294, we will be happy to assist you with these machines!!]]> 2009-11-26T14:18:26-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483288453.html text 2009-11-26T14:18:26-08:00 http://lasvegas.craigslist.org/bfs/1483288292.html 2009-11-26T14:18:12-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483288292.html text 2009-11-26T14:18:12-08:00 http://lasvegas.craigslist.org/bfs/1483283483.html 3 anti burst stability balls (65cm) paid $45 each, asking $25 each

2 BOSU balls paid $179.00, asking $100 obo each

2 8 LB medicine balls paid $45, asking $20 each

ALL NEW IN BOX

pickup near palms hotel & casino ]]> 2009-11-26T14:10:37-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483283483.html text 2009-11-26T14:10:37-08:00 http://lasvegas.craigslist.org/bfs/1483262947.html
Sportsbar in northwest suburbs of Chicago. Established.

E-mail for complete details.]]> 2009-11-26T13:38:17-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483262947.html text 2009-11-26T13:38:17-08:00 http://lasvegas.craigslist.org/bfs/1483261622.html 25 DIFFERENT TITLEEL
ALL OFFERS ARE WELCOME
THANK YOU]]> 2009-11-26T13:36:13-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483261622.html text 2009-11-26T13:36:13-08:00 http://lasvegas.craigslist.org/bfs/1483256446.html http://printing.gs/chocolateforall.html
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PALET D’OR
Literally meaning “golden disc,” it originally started as a regional specialty and has expanded to general usage referring to a pure ganache bon bon of dark chocolate. The original recipe, filled with coffee-flavored ganache, was created by confectioner Bernard Serardy in 1898. It was flat and irregular in shape with a fragPALET D’OR
Literally meaning “golden disc,” it originally started as a regional specialty and has expanded to general usage referring to a pure ganache bon bon of dark chocolate. The original recipe, filled with coffee-flavored ganache, was created by confectioner Bernard Serardy in 1898. It was flat and irregular in shape with a fragment of gold leaf as decoration. Today, chocolatiers make Palets d’Or with chocolate ganache as well.

PANNED
Panning is one of the four basic methods four basic methods of coating chocolate onto a center (mostly hard centers such as nuts and crystallized ginger). The other methods are enrobing, panning and molding or shell molding. In panning, chocolate is sprayed onto the centers as they rotate in revolving pans; cool air is then blown into the pan to harden the chocolates. On a small scale (and before the industrial revolution), nuts are coated on a pan on the stovetop; they can be rolled in cocoa powder or other coating before they harden.

PARTICLE SIZE
The basis by which chocolate smoothness is measured. The particles of the cacao beans and sugars are broken to such a small-scale microscopic magnitude that the tongue is unable to detect individual particles. Generally, particles sizes of 14-18 microns are desirable.

PASTILLE
The word has evolved to mean many things over time. In candy and confections, it has two principal meanings: a small, hard, round or oval fruit candy, often used as a lozenge and a disk of chocolate. The pastille was popularized by Droste with a unique shape intended to fit into the soft palate: a rounded top intended for the roof of the mouth, and a smooth flat bottom on which the tongue could gently press the chocolate upwards. With this configuration, the pastille fits, and melts, perfectly in the mouth. Quality manufacturers such as Hachez make flat disks.
Shown: Hachez pastilles of 77% Ecuadorian Arriba cacao, among the finest pastilles made. Click here for more information.

PASTY
See thick.

PÂTE DE CACAO
Same as chocolate liquor.

PÂTE DE FRUITS
Fruit jellies, generally square or rectangular, composed of sugar pulps and apple pectin. The fruit flavor is intense, as the fruit is more than 50% of ingredients. Pronounced pot duh froo-EE, not pah-TAY—which is a different product, spelled the same but accented paté.

Pâte de Fruits from Recchiuti Confections in Pear-Lime, Passion Fruit, Apricot, Morello Cherry and other delicious flavors. Read our full review of Recchiuti confections.


PERCENTAGE OF CACAO
(1) The amount of cacao solids in a bar compared to other ingredients (e.g. sugar). Cacao is a combination of cacao mass, cocoa butter and cocoa powder. The higher the percentage of cacao in a bar, the more depth of chocolate flavor, and the less sweet the chocolate. A recipe for chocolate includes cacao, sugar, vanilla and emulsifier, plus milk if it is milk chocolate. The higher amount of cacao replaces the corresponding amount of sugar in the recipe (an average milk chocolate has about 20% milk solids, and most chocolate contains 1% vanilla and emulsifier). Thus, 70% cacao chocolate has less sugar than 60% chocolate. Cacao percentages range from 30% cacao for some milk chocolates to 100% cacao, which has no sugar but is still enjoyable by some people for eating. Cacao percentage is only one factor in taste. Other variables include the type and quality of the bean, how the beans are roasted, how the chocolate is processed, the amount and type of sugar or other sweetener, added flavorings, extra cocoa butter, etc. A higher percentage of cacao solids is not a guarantee of a better product. Good chocolate depends on the quality and origin of the beans and the manufacturer’s production techniques and blend (recipe); as well as the freshness of the chocolate. (2) According to the Chocolate Manufacturers Association, “% cacao” refers to the total percentage of ingredients (by weight) which come from the cacao bean (or cocoa bean) such as chocolate liquor, cocoa butter, and cocoa powder found in a chocolate product. (3) White chocolate has no cocoa solids (chocolate liquor): The “% cacao” refers to the cocoa butter. The higher the percentage, the creamier the white chocolate.


The use of the “% cacao” designation originated in Europe, where chocolates must be labeled to indicate the minimum total cocoa solids. “Cocoa solids” are often stated as “% Cacao” (France, Spain), “% Kakao” Germany) or “% Cocoa” (U.K.). In the U.S., chocolate manufacturers are not required to declare the percentage. However, due to the increased consumption of fine imported chocolate bars bearing the designation, and consumer interest in learning more about chocolate, a trend has begun among American producers of better chocolate to add the designation.


The inside of a pod reveals a pulpy
white fruit which is removed to get
to the seeds, a.k.a. the cacao beans.
Photograph courtesy of Amedei. POD
The oblong fruit of the cacao tree. Pods measure six to 12 inches and ripen in five to six months. Inside are 30 to 40 half-inch-long, almond-shaped seeds, or beans, from which chocolate is made. Pods are harvested and cut open with a type of machete and are left as is to ferment. The beans are then scooped out and spread out in the sun to dry. Dried beans are graded and sold to chocolate producers.

PORCELANA
One of the rarerst beans in the world, a genetically pure strain of the Criollo bean from the Andean region of Venezuela. It is named Porcelana for the pale, almost white-colored interior of the beans (although the nibs produce regular-colored cacao). It is believed that Porcelana cocoa was grown in the southwestern area of Venezuela as early as Pre-Colombian times. According to historical sources, it seems that at the time of the Spanish conquest (the early 1500s), this cacao was being grown in the same area where Porcelana grows today. In colonial times, Porcelana cacao was called Maracaibo, since it was primarily exported from the Venezuelan port of that name. Until the 1920s, Maracaibo cacao was classified as one of the world’s highest-quality cacaos, along with a few Mexican and Colombian strains. Unfortunately, Porcelana cocoa is not very resistant to disease and the Mexican and Colombian cacaos of this genetic quality have died out, leaving behind hybrids with inferior organoleptic qualities. The unmistakable toasted almond flavor of the pure Venezuelan variety makes it a prized bean, and this rare bean produces some of the finest (and most expensive) chocolate bars in the world. Because of the limited supply of beans, only the finest chocolatiers have access and thus make a Porcelana bar: Amedei, Domori, Pierre Marcolini and Valrhona. Flavors will vary by producer, but in addition to almonds, Porcelana typically yields strawberries, cream, butter, butterscotch and sometimes bread flavors. The bars tend to be a reddish-brown in color. To purchase a limited edition, 70% cacao Porcelana bar from Amedei, click here.
Photo of Porcelana pods courtesy of Amano Artisan Chocolate.


Caramelized nuts, here rolled in cocoa powder, from Cocoa Designs.
PRALINE
Perhaps the most complex term in chocolatedom, because it has so many different meanings. The first pralines (pray-LEEN in English, prah-LEEN in French) were whole almonds caramelized in sugar (i.e., the nut is roasted and coated lightly in sugar). Originally spelled praslines, they were named after the French soldier and diplomat César, duc de Choiseul, comte du Plessis-Praslin (his military title was marshal), who lived in the town of Montargis from 1598 to 1675.


According to the story, the duc’s cook, Clément Lassagne, invented pralines in 1636 by dropping almonds into a cauldron of boiling sugar. After retiring from the duc’s service, Lassagne founded the Maison de la Praline, a confectioner’s shop that still exists in the town of Montargis in the same location, operated by a family named Mazet. They sell pralines made with the original recipe (you can find their products online). In the centuries since, the marketplace has taken the word praline and used it to describe multiple products. Whenever you see the word praline, nuts are involved; but the word often does not refer to the original caramelized almond.


Vosges Chocolate’s Gianduia, crunchy praline
dipped in milk chocolate
and sprinkled with
roasted praline pieces. In Germany and Belgium, a praline is any filled chocolate, many of which are filled with ground nuts (praline paste). While the French-speaking Belgians call a filled chocolate a praline, the French-speaking French, who invented the caramelized nut praline, can also buy chocolates filled with praline paste called...pralines. In general, though, the French refer to assorted chocolates as chocolates or bonbons. In Great Britain, the term praline can refer to either the filling for chocolates, or less commonly, to the original almond pralines.


This new usage is attributed to Belgian chocolatier Jean Neuhaus, who in 1912 developed a process using couverture as a hard shell for what he called pralines, which he filled with ganache, creams, nougats, etc. Other Belgian chocolatiers followed suit: Godiva, Leonidas, Neuhaus and Nirvana.
In Louisiana and Texas, a praline (pronounced PRAY-leen or PRAW-leen) is a flat, round, creamy candy patty dotted with crunchy pecans. Early Creoles began using local pecans as the nuts, instead of the almonds or hazelnuts used in the French confection. The product evolved into a candy made of brown sugar, butter and cream and cooked to a soft-ball stage like fudge, but filled with pecans and spooned onto wax paper to form patties. It is called a praline but has absolutely nothing in common with French—or any European—pralines, except for the use of sugar and nuts.
Praline also can refer to French praline powder—caramelized almonds or hazelnuts that are pulverized and sprinkled onto desserts.
To add to the confusion, the French today also refer to pralines as dragées (drah-ZHAY). Dragées are also sugar-coated almonds, but technically they are almonds encapsulated in a hard-shell coating, which we call Jordan almonds.
PRALINE PASTE or PRALINÉ
Praline paste, also called praliné (prah-lee-NAY) is a ground nut paste generally made from almonds or hazelnuts and sugar (the paste can be made from any nut; pistachio paste also is popular). It has been used in French patisserie since the 16th century to make pastries and to flavor mousse, buttercream and ice cream. Hazelnut praliné is a roasted and caramelized nut paste invented during a chocolate shortage in the 19th century in Turin, Italy. In Italy it is known as gianduja (jon-DOO-ya). It is popularly combined with chocolate and used in other confections.

PREMIER CRU CHOCOLATE
The term Chocolat Michel Cluizel and some other chocolatiers use for their estate-grown chocolate. Abbreviated as 1er cru.

PRESS CAKE or PRESSED CAKE or TOURTEAU DE CACAO
An interim product in the production of chocolate, that remains after most of the cocoa butter has been pressed from the chocolate liquor by using massive hydraulic pressure. The resulting press cake is later pulverized into cocoa powder. The cocoa press was invented by Coenrad Johannes Van Houten, a Dutch chemist who took out a patent for it in Amsterdam on April 4, 1828. Van Houten also invented the alkalizing process known as Dutching.

PRESSING
The stage of chocolate-making where the chocolate liquor is carried through hydraulic presses and the melted cocoa butter is extracted from the paste.

PRESTIGE CHOCOLATE
The most expensive category of chocolate. In the confectionary industry, chocolate is categorized by its price per pound at retail. The categories include Mass Market, less than $15 per pound; Mass Market Premium, from $15 to $25 per pound; Gourmet, from $25 to $40 per pound; and Prestige, at $40 per pound and higher.


PUGGING
The first rudimentary form of chocolate, after the mixture has been kneaded with the addition of vanilla, cocoa butter and (if milk chocolate) powdered milk.


PURE ORIGIN CHOCOLATE
Chocolate created with beans from one particular area or region. Also known as single origin chocolate.

ment of gold leaf as decoration. Today, chocolatiers make Palets d’Or with chocolate ganache as well.

PANNED
Panning is one of the four basic methods four basic methods of coating chocolate onto a center (mostly hard centers such as nuts and crystallized ginger). The other methods are enrobing, panning and molding or shell molding. In panning, chocolate is sprayed onto the centers as they rotate in revolving pans; cool air is then blown into the pan to harden the chocolates. On a small scale (and before the industrial revolution), nuts are coated on a pan on the stovetop; they can be rolled in cocoa powder or other coating before they harden.

PARTICLE SIZE
The basis by which chocolate smoothness is measured. The particles of the cacao beans and sugars are broken to such a small-scale microscopic magnitude that the tongue is unable to detect individual particles. Generally, particles sizes of 14-18 microns are desirable.

PASTILLE
The word has evolved to mean many things over time. In candy and confections, it has two principal meanings: a small, hard, round or oval fruit candy, often used as a lozenge and a disk of chocolate. The pastille was popularized by Droste with a unique shape intended to fit into the soft palate: a rounded top intended for the roof of the mouth, and a smooth flat bottom on which the tongue could gently press the chocolate upwards. With this configuration, the pastille fits, and melts, perfectly in the mouth. Quality manufacturers such as Hachez make flat disks.
Shown: Hachez pastilles of 77% Ecuadorian Arriba cacao, among the finest pastilles made. Click here for more information.

PASTY
See thick.

PÂTE DE CACAO
Same as chocolate liquor.

PÂTE DE FRUITS
Fruit jellies, generally square or rectangular, composed of sugar pulps and apple pectin. The fruit flavor is intense, as the fruit is more than 50% of ingredients. Pronounced pot duh froo-EE, not pah-TAY—which is a different product, spelled the same but accented paté.

Pâte de Fruits from Recchiuti Confections in Pear-Lime, Passion Fruit, Apricot, Morello Cherry and other delicious flavors. Read our full review of Recchiuti confections.


PERCENTAGE OF CACAO
(1) The amount of cacao solids in a bar compared to other ingredients (e.g. sugar). Cacao is a combination of cacao mass, cocoa butter and cocoa powder. The higher the percentage of cacao in a bar, the more depth of chocolate flavor, and the less sweet the chocolate. A recipe for chocolate includes cacao, sugar, vanilla and emulsifier, plus milk if it is milk chocolate. The higher amount of cacao replaces the corresponding amount of sugar in the recipe (an average milk chocolate has about 20% milk solids, and most chocolate contains 1% vanilla and emulsifier). Thus, 70% cacao chocolate has less sugar than 60% chocolate. Cacao percentages range from 30% cacao for some milk chocolates to 100% cacao, which has no sugar but is still enjoyable by some people for eating. Cacao percentage is only one factor in taste. Other variables include the type and quality of the bean, how the beans are roasted, how the chocolate is processed, the amount and type of sugar or other sweetener, added flavorings, extra cocoa butter, etc. A higher percentage of cacao solids is not a guarantee of a better product. Good chocolate depends on the quality and origin of the beans and the manufacturer’s production techniques and blend (recipe); as well as the freshness of the chocolate. (2) According to the Chocolate Manufacturers Association, “% cacao” refers to the total percentage of ingredients (by weight) which come from the cacao bean (or cocoa bean) such as chocolate liquor, cocoa butter, and cocoa powder found in a chocolate product. (3) White chocolate has no cocoa solids (chocolate liquor): The “% cacao” refers to the cocoa butter. The higher the percentage, the creamier the white chocolate.


The use of the “% cacao” designation originated in Europe, where chocolates must be labeled to indicate the minimum total cocoa solids. “Cocoa solids” are often stated as “% Cacao” (France, Spain), “% Kakao” Germany) or “% Cocoa” (U.K.). In the U.S., chocolate manufacturers are not required to declare the percentage. However, due to the increased consumption of fine imported chocolate bars bearing the designation, and consumer interest in learning more about chocolate, a trend has begun among American producers of better chocolate to add the designation.


The inside of a pod reveals a pulpy
white fruit which is removed to get
to the seeds, a.k.a. the cacao beans.
Photograph courtesy of Amedei. POD
The oblong fruit of the cacao tree. Pods measure six to 12 inches and ripen in five to six months. Inside are 30 to 40 half-inch-long, almond-shaped seeds, or beans, from which chocolate is made. Pods are harvested and cut open with a type of machete and are left as is to ferment. The beans are then scooped out and spread out in the sun to dry. Dried beans are graded and sold to chocolate producers.

PORCELANA
One of the rarerst beans in the world, a genetically pure strain of the Criollo bean from the Andean region of Venezuela. It is named Porcelana for the pale, almost white-colored interior of the beans (although the nibs produce regular-colored cacao). It is believed that Porcelana cocoa was grown in the southwestern area of Venezuela as early as Pre-Colombian times. According to historical sources, it seems that at the time of the Spanish conquest (the early 1500s), this cacao was being grown in the same area where Porcelana grows today. In colonial times, Porcelana cacao was called Maracaibo, since it was primarily exported from the Venezuelan port of that name. Until the 1920s, Maracaibo cacao was classified as one of the world’s highest-quality cacaos, along with a few Mexican and Colombian strains. Unfortunately, Porcelana cocoa is not very resistant to disease and the Mexican and Colombian cacaos of this genetic quality have died out, leaving behind hybrids with inferior organoleptic qualities. The unmistakable toasted almond flavor of the pure Venezuelan variety makes it a prized bean, and this rare bean produces some of the finest (and most expensive) chocolate bars in the world. Because of the limited supply of beans, only the finest chocolatiers have access and thus make a Porcelana bar: Amedei, Domori, Pierre Marcolini and Valrhona. Flavors will vary by producer, but in addition to almonds, Porcelana typically yields strawberries, cream, butter, butterscotch and sometimes bread flavors. The bars tend to be a reddish-brown in color. To purchase a limited edition, 70% cacao Porcelana bar from Amedei, click here.
Photo of Porcelana pods courtesy of Amano Artisan Chocolate.


Caramelized nuts, here rolled in cocoa powder, from Cocoa Designs.
PRALINE
Perhaps the most complex term in chocolatedom, because it has so many different meanings. The first pralines (pray-LEEN in English, prah-LEEN in French) were whole almonds caramelized in sugar (i.e., the nut is roasted and coated lightly in sugar). Originally spelled praslines, they were named after the French soldier and diplomat César, duc de Choiseul, comte du Plessis-Praslin (his military title was marshal), who lived in the town of Montargis from 1598 to 1675.


According to the story, the duc’s cook, Clément Lassagne, invented pralines in 1636 by dropping almonds into a cauldron of boiling sugar. After retiring from the duc’s service, Lassagne founded the Maison de la Praline, a confectioner’s shop that still exists in the town of Montargis in the same location, operated by a family named Mazet. They sell pralines made with the original recipe (you can find their products online). In the centuries since, the marketplace has taken the word praline and used it to describe multiple products. Whenever you see the word praline, nuts are involved; but the word often does not refer to the original caramelized almond.


Vosges Chocolate’s Gianduia, crunchy praline
dipped in milk chocolate
and sprinkled with
roasted praline pieces. In Germany and Belgium, a praline is any filled chocolate, many of which are filled with ground nuts (praline paste). While the French-speaking Belgians call a filled chocolate a praline, the French-speaking French, who invented the caramelized nut praline, can also buy chocolates filled with praline paste called...pralines. In general, though, the French refer to assorted chocolates as chocolates or bonbons. In Great Britain, the term praline can refer to either the filling for chocolates, or less commonly, to the original almond pralines.


This new usage is attributed to Belgian chocolatier Jean Neuhaus, who in 1912 developed a process using couverture as a hard shell for what he called pralines, which he filled with ganache, creams, nougats, etc. Other Belgian chocolatiers followed suit: Godiva, Leonidas, Neuhaus and Nirvana.
In Louisiana and Texas, a praline (pronounced PRAY-leen or PRAW-leen) is a flat, round, creamy candy patty dotted with crunchy pecans. Early Creoles began using local pecans as the nuts, instead of the almonds or hazelnuts used in the French confection. The product evolved into a candy made of brown sugar, butter and cream and cooked to a soft-ball stage like fudge, but filled with pecans and spooned onto wax paper to form patties. It is called a praline but has absolutely nothing in common with French—or any European—pralines, except for the use of sugar and nuts.
Praline also can refer to French praline powder—caramelized almonds or hazelnuts that are pulverized and sprinkled onto desserts.
To add to the confusion, the French today also refer to pralines as dragées (drah-ZHAY). Dragées are also sugar-coated almonds, but technically they are almonds encapsulated in a hard-shell coating, which we call Jordan almonds.
PRALINE PASTE or PRALINÉ
Praline paste, also called praliné (prah-lee-NAY) is a ground nut paste generally made from almonds or hazelnuts and sugar (the paste can be made from any nut; pistachio paste also is popular). It has been used in French patisserie since the 16th century to make pastries and to flavor mousse, buttercream and ice cream. Hazelnut praliné is a roasted and caramelized nut paste invented during a chocolate shortage in the 19th century in Turin, Italy. In Italy it is known as gianduja (jon-DOO-ya). It is popularly combined with chocolate and used in other confections.

PREMIER CRU CHOCOLATE
The term Chocolat Michel Cluizel and some other chocolatiers use for their estate-grown chocolate. Abbreviated as 1er cru.

PRESS CAKE or PRESSED CAKE or TOURTEAU DE CACAO
An interim product in the production of chocolate, that remains after most of the cocoa butter has been pressed from the chocolate liquor by using massive hydraulic pressure. The resulting press cake is later pulverized into cocoa powder. The cocoa press was invented by Coenrad Johannes Van Houten, a Dutch chemist who took out a patent for it in Amsterdam on April 4, 1828. Van Houten also invented the alkalizing process known as Dutching.

PRESSING
The stage of chocolate-making where the chocolate liquor is carried through hydraulic presses and the melted cocoa butter is extracted from the paste.

PRESTIGE CHOCOLATE
The most expensive category of chocolate. In the confectionary industry, chocolate is categorized by its price per pound at retail. The categories include Mass Market, less than $15 per pound; Mass Market Premium, from $15 to $25 per pound; Gourmet, from $25 to $40 per pound; and Prestige, at $40 per pound and higher.


PUGGING
The first rudimentary form of chocolate, after the mixture has been kneaded with the addition of vanilla, cocoa butter and (if milk chocolate) powdered milk.


PURE ORIGIN CHOCOLATE
Chocolate created with beans from one particular area or region. Also known as single origin chocolate.

]]> 2009-11-26T13:27:58-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483256446.html text 2009-11-26T13:27:58-08:00 http://lasvegas.craigslist.org/bfs/1483244633.html CALL 702-574-0981]]> 2009-11-26T13:09:30-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483244633.html text 2009-11-26T13:09:30-08:00 http://lasvegas.craigslist.org/bfs/1483183314.html 2009-11-26T11:44:29-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483183314.html text 2009-11-26T11:44:29-08:00 http://lasvegas.craigslist.org/bfs/1483159831.html
Look no further, that business is here.

Local Property Preservation has done it and done it well. These folks have put a huge spin on this concept and it has paid off big time.

With Grosses of 20K-30K a month working 4-6 hours a day, you do the math. I guess thats why they take a week off every month to travel the world.

Not a joke, call NOW! Owner is extremely motivated to sell do to relocation. Call now for more information.

Owner will Self Finance with decent down payment.

Steve Patterson
Easton Business Opportunities
(702) 869-9595
steve@ebolv.com

www.buyalasvegasbusiness.com]]> 2009-11-26T11:14:33-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483159831.html text 2009-11-26T11:14:33-08:00 http://lasvegas.craigslist.org/bfs/1483151712.html
16 OZ . BLACK OUT DRAPES BOTH FOR $ 2,000.00

CALL TO SEE REGGIE CELL NO. 210-0611

ALSO HAVE A SNACK MECH. THAT HOLDS

600 snacks $ 999.00

LAS VEGAS SLOT MECH. W/ COIN DROP $ 499.00]]> 2009-11-26T11:08:02-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483151712.html text 2009-11-26T11:08:02-08:00 http://lasvegas.craigslist.org/bfs/1483150989.html 2009-11-26T11:03:35-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483150989.html text 2009-11-26T11:03:35-08:00 http://lasvegas.craigslist.org/bfs/1483142165.html

]]> 2009-11-26T10:52:40-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483142165.html text 2009-11-26T10:52:40-08:00 http://lasvegas.craigslist.org/bfs/1483127737.html 2009-11-26T10:35:29-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483127737.html text 2009-11-26T10:35:29-08:00 http://lasvegas.craigslist.org/bfs/1483126440.html (or ) build complete cubes, including desk,two file drawers, overhead bin, light,electrical base panels for accessory plug ins. (see below picture)
Call for more info!
Bill 702-292-4292]]> 2009-11-26T10:33:57-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483126440.html text 2009-11-26T10:33:57-08:00 http://lasvegas.craigslist.org/bfs/1483124257.html
Email or call with questions. On the press image you will notice I have attached larger platens than the stock ones it comes with but I have the originals as well I just had many clients want a larger print than 14" wide.

All inclusive at $4500 gets:

- 6/4 Hopkins BMW Screen Press
- Ranar Conveyor Dryer
- All supplies/screens/etc (Misc. here and there, approx 120 wood screens meshed at 110, minimal paint, squeegees, etc...)
- Remaining inventory of blank t-shirts ( Approx 175 S-3XL Mens and 100 S-XL Womens, Most in White, Gray, or Black, but varied other colors. Womens all short sleeve Bella, American Apparel, or Gildan, Mens from all mfgs (FOTL, Anvil, Gildan, American Apparel, etc...) and both shot and long sleeve)

If you only want some of the above or select pieces heres what I'd like for things individually:

Press : $3500 (Paid approx $5200)
Dryer : $1000 (Paid approx $1900)

Tees:
Guys
$1.50 each SS (S-XL)
$2.00 each LS or 2X+

Girls
AA/Bella $3.00/ea
Gildan $2.00/ea

Screens
As is, uncleaned/unreclaimed wood frame:
$3.00/each

As is, unreclaimed wood frame, free of ink/cleaned:
$5.00/each


I'm sure I am forgetting some details but call or message with any questions.

Thanks,

John

John
702.689.6309

Larger Pix at: FunkJungle.com/sale.html]]> 2009-11-26T10:31:18-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483124257.html text 2009-11-26T10:31:18-08:00 http://lasvegas.craigslist.org/bfs/1483066401.html 2009-11-26T09:25:06-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483066401.html text 2009-11-26T09:25:06-08:00 http://lasvegas.craigslist.org/bfs/1483063227.html 2009-11-26T09:21:29-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483063227.html text 2009-11-26T09:21:29-08:00 http://lasvegas.craigslist.org/bfs/1483040229.html Learn the answer to these questions and more. Visit our website
Free list of tax deed properties in Florida
Select county and click go

http://www.taxdeedsinfla.com]]> 2009-11-26T08:55:44-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1483040229.html text 2009-11-26T08:55:44-08:00 http://lasvegas.craigslist.org/bfs/1482991958.html
3 HRS FOR $75 (2 LADIES).....

4 HRS FOR $100 (2 LADIES)


LICENSED AND BONDED.



CALL ME: (702) 612 8657

OFFICE: (702) 641 5428

E-MAIL: JC_CLEANINGSERVICE@HOTMAIL.COM


THANKS AND HAVE A GREAT THANKSGIVING DAY........




]]> 2009-11-26T08:01:06-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1482991958.html text 2009-11-26T08:01:06-08:00 http://lasvegas.craigslist.org/bfs/1482975189.html 2009-11-26T07:40:28-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1482975189.html text 2009-11-26T07:40:28-08:00 http://lasvegas.craigslist.org/bfs/1482932041.html 2009-11-26T06:40:01-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1482932041.html text 2009-11-26T06:40:01-08:00 http://lasvegas.craigslist.org/bfs/1482909844.html


DUMP TRAILERS FROM $3,250]]> 2009-11-26T06:00:33-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1482909844.html text 2009-11-26T06:00:33-08:00 http://lasvegas.craigslist.org/bfs/1482841822.html ]]> 2009-11-26T00:45:45-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1482841822.html text 2009-11-26T00:45:45-08:00 http://lasvegas.craigslist.org/bfs/1482841194.html 2009-11-26T00:43:02-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1482841194.html text 2009-11-26T00:43:02-08:00 http://lasvegas.craigslist.org/bfs/1482840904.html 2009-11-26T00:41:43-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1482840904.html text 2009-11-26T00:41:43-08:00 http://lasvegas.craigslist.org/bfs/1482837547.html Right now we have a great sale. With the usual 30 percent off theres now another 10
percent off.We are located on eastern and russel. Please visit www.kitchentoyou.com for information or call me at 7023751000 for my cel or 7022022112 for the shop... or
email me at kitchenstoyou@lvcoxmail.com thanks]]> 2009-11-26T00:26:29-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1482837547.html text 2009-11-26T00:26:29-08:00 http://lasvegas.craigslist.org/bfs/1482817860.html 4 color press, flash dryer, 20 screens, screen rack, inks, and squeegees
only used a few times.3000 obo
Ney (714)863-9664]]> 2009-11-25T23:14:20-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1482817860.html text 2009-11-25T23:14:20-08:00 http://lasvegas.craigslist.org/bfs/1482802784.html 2009-11-25T22:32:41-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1482802784.html text 2009-11-25T22:32:41-08:00 http://lasvegas.craigslist.org/bfs/1482789869.html $1200.00 obo
]]> 2009-11-25T22:03:01-08:00 en-us Copyright © 2009 craigslist, inc. http://lasvegas.craigslist.org/bfs/1482789869.html text 2009-11-25T22:03:01-08:00 http://lasvegas.craigslist.org/bfs/1482760360.html Las Vegas business movers

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