Hilmir Kolbeins's Page

"hello all ,  this is great info and i;m gonna try it out , i;m searching for a long shelf life mint filling for my dark chocolates .  which is the ideal one of these to start with .  thanks in advance. "

"Here is a little followup after months of searching, testing. I managed to make this last christmas after the first peppermint test I started here in this post.   Put 3 lbs sugar into a saucepan and add 15 oz water and mix, heat gently until it…"

"Easy way is to start with a basic fondant, then make a bob or thinning syrup of sucrose and glucose syrup at a level and ratio to make the creme thin enough to use and give you the final texture you're looking for.  Starting with a basic…"

"Hi and thanks for the recipe. I tried your recipe for the "trimoline" , Its a good recipe but my outcome was far from perfect it came out a bit "cheap tasting" I think the chocolate I used where a bit to sweet. It got a bit to…"

"Awesome! Thanks for your kind words of encouragement. : )"

"Hi Sarah,   Thank you for the help. I read your blog and took some notes on Airbrushing. I just purchased a airbrush kit online and was having some troubles. Your tips were great. Thanks! --Peter"

"Yeah I have been working on a logo as well, and am trying to stay clear of the fancy script. Seems too cliche these days."

"Thank you, yes, Iceland.   I´ve gone through many design ideas many of them using fancy script fonts with classic patterns. Then I tought, a lot of Chocolatiers use those Designs so I thought let´s go the complete opposite straight…"

"That is pretty awesome. Very simple, yet powerful. 2 thumbs up."

"very cool."

"Thank you, they became popular. I just took in these mold, looked nice and were on clearance."

"really pretty!"