The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Hilmir Kolbeins
  • Male
  • Mosfellsbær
  • Iceland
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Hilmir Kolbeins's Friends

  • Klassy
  • Dione  Costanzo
  • Patti Humbert
  • Katreece Montgomery
  • Elena A.
  • Susan Van Horn
  • Sarah Scott
  • Hasty Torres
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Hilmir Kolbeins's Discussions

New logo

Started this discussion. Last reply by Klassy Feb 25, 2011. 4 Replies

What do you think about my new logo. …Continue

Need help with an idea.

Started this discussion. Last reply by Klassy Jan 25, 2011. 10 Replies

Hi, I´ve been asked my the Icelandic Freemasonry to make a special confection for their gala evening.  I´ve been thinking about this, and I decided to go with a pyramid shaped praline mold. As the…Continue

Why does chocolate overcrystalize

Started this discussion. Last reply by Sebastian May 14. 7 Replies

I was working with my chocolate and today it got thick after I prepared 8 pranlines mold. I blasted it with the heatgun and it was still thick when it reached 37°celsius. When a batch of chocolate…Continue

Chocolate class

Started this discussion. Last reply by Hilmir Kolbeins Nov 2, 2010. 2 Replies

Hi, I need a small help, I´ve been asked to teach a chocolate class and I was wondering how much chocolate I would need.It will be 10 person, wich I will dived into 5. 2 person group.Each person will…Continue

 

Hilmir Kolbeins's Page

Latest Activity

Goran Vjestica replied to Hilmir Kolbeins's discussion Praline fillings
"Hi, can you give me advice on the production of chocolate pralines? I need molds and another equipment?!"
59 minutes ago
Sebastian replied to Hilmir Kolbeins's discussion Why does chocolate overcrystalize
"Yes.  Lecithin is called an amphiphillic emulsifier, which means one end likes to stick to fat, and one end likes to stick to water.  if your chocolate has adsorbed some ambient water, it thickens the chocolate by dissolving some of the…"
May 14
Jim Dutton replied to Hilmir Kolbeins's discussion Why does chocolate overcrystalize
"Thanks for the reply, even though the news was not quite what I hoped for.  When you speak of "adding a little (0.05-0.1%) more lecithin" I assume you mean a little more than is already in the chocolate.  That's what I was…"
May 13
Sebastian replied to Hilmir Kolbeins's discussion Why does chocolate overcrystalize
"Once your chocolate has adsorbed ambient moisture, it's very difficult to get it to give it up.  You may be able to compensate by adding a little (0.05-0.1%) more lecithin to get it to bind up the moisture, but that only works to a certain…"
May 13
Jim Dutton replied to Hilmir Kolbeins's discussion Why does chocolate overcrystalize
"I am adding a question to this older topic as it is more or less the subject of my latest chocolate issue. I have been using Felchlin Maracaibo for dark and Valrhona Opalys for white.  During the winter both behaved fine.  For my Easter…"
May 13
Michelle Lian liked Hilmir Kolbeins's discussion working with airbrushing with chocolate
Apr 16, 2012
Neha Kanwar replied to Hilmir Kolbeins's discussion Praline fillings
"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. "
Jan 19, 2012
Hilmir Kolbeins replied to Hilmir Kolbeins's discussion Praline fillings
"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…"
Nov 30, 2011
Mark Heim replied to Hilmir Kolbeins's discussion Praline fillings
"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…"
Nov 29, 2011
Mikael Gårdefors replied to Hilmir Kolbeins's discussion Praline fillings
"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…"
Nov 26, 2011
Dione Costanzo and Hilmir Kolbeins are now friends
Nov 8, 2011
Sarah Scott replied to Hilmir Kolbeins's discussion working with airbrushing with chocolate
"Awesome! Thanks for your kind words of encouragement. : )"
Feb 28, 2011
Peter Goldfarb replied to Hilmir Kolbeins's discussion working with airbrushing with chocolate
"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"
Feb 26, 2011
Klassy replied to Hilmir Kolbeins's discussion New logo
"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."
Feb 25, 2011
Hilmir Kolbeins replied to Hilmir Kolbeins's discussion New logo
"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…"
Feb 24, 2011
Klassy replied to Hilmir Kolbeins's discussion New logo
"That is pretty awesome. Very simple, yet powerful. 2 thumbs up."
Feb 24, 2011

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
When I was introuduced to Gran Cru 65% maricabo dark chocolate.
My favorite chocolate is:
Felthclin Maricabo 65%

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At 12:47pm on October 12, 2010, Susan Van Horn said…
Hi, Hilmir ~ No, I don't have a shop yet. I'm doing my year of R&D. Hopefully, I'll have a shop soon but I really want to do my homework so I am prepared.
 
 
 

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