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Nick Henderson
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## Nick Henderson's Discussions

### Molding a bar with inclusions

Started this discussion. Last reply by Clay Gordon Jun 9.

Hi All,I want to use some new bar molds I've bought to include caramelised nuts and other inclusions and I want to have a professional appearance with the nuts enclosed within the bar and the shell…Continue

### Tempering Ganache

Started this discussion. Last reply by Andrea Bauer Nov 16, 2012.

Having read numerous books and threads on the topic it seems that the consensus when making a ganache is to temper it on a marble slab as a final stage before moulding/dipping. In an effort to speed…Continue

### Filling Multiple Molds

Started this discussion. Last reply by Robyn Wood Jun 28, 2012.

This is probably a stupid question but I thought I'd run it by you experts anyway!Is there any reason why you couldn't fill multiple molds at one 'sitting'? I mean, assuming you're willing to use the…Continue

# Nick Henderson's Page

## Latest Activity

"Tom: I missed Nick's mention of 90gr molds and so your math is correct ... assuming you can get every single gram of chocolate out of the machine. In my experience, that is not possible, so that is a place where being precise cis misleading.…"
Jun 9
"Hi Clay and Nick, First of all my calculation is quiet good.  I see that Nicks moulds are 90 gram so I calculated 12000 gram divided by 90 and this is 133,33, sorry I missed the 0,33 :-) whey wouldn't you want to empty the bowl?  The…"
Jun 7
"Tom - You still have not explained what is "new" about the "new generation" of machines that makes it possible to deposit inclusions so easily. The size range you are talking about, 2-3mm, and the percentage you are talking about…"
Jun 4
"Hi Nick, A color EX is 9900 euro and it has a dosing system and vibrating table, that's not 20.000\$ you can mix the inclusions in the machines tank and create 133 tablets per batch in no time. (if you have enough moulds) If you dose too much…"
Jun 4
"Hi Clay, yes \$20,000 is a little out of my price range! My molds are 3/8ths deep and 90 grams in weight which allows for most inclusions to be added as the first layer of chocolate dries. Assuming they fit I can then add the remaining chocolate and…"
Jun 1
"Hi Clay, I'm sorry, I did not realise that this information was not on the website.  in the new generation of the tempering machinery we can put inclusions upto 2-3 mm.  we can add 20% inclusions in the tank. We now also have an…"
May 30
"Nick: What sizes are the inclusions and what's the ratio of chocolate to inclusion? That'd help us understand better what you're working with and how we might be able to help you address your production challenges. Assuming, of…"
May 27
"Tom: I don't see any mention of the ability of your "new generation" of machines to handle inclusions. Can you please let the community know what the maximum size of inclusions your machines can handle (in mm) and what the max…"
May 27
"Hi Nick, Our complete range of tempering machines has been upgraded to the 'New Generation' where you can work with inclusions in the chocolate. http://www.selmi-chocolate.it/eng/tempering/plus-ex.html Regards Tom "
May 27
"Hi Mike, I'm surprised you've got to this stage without knowing what chocolate you're going to use but I'm sure you know what you're doing! If you looking for a safe, mainstream, decent value couverture then the standard…"
May 15
Nick Henderson posted a discussion

### Molding a bar with inclusions

Hi All,I want to use some new bar molds I've bought to include caramelised nuts and other inclusions and I want to have a professional appearance with the nuts enclosed within the bar and the shell smooth. I've molded them as i would a bonbon so that there is a shell of chocolate, then dropped nuts into the shell before filling with chocolate. My problem with that is that when I then cap them off it looks messy and 'homemade', for want of a better word, because of the nuts. I also can't use…See More
Mar 11
Nick Henderson replied to david's discussion My Intro By A Newbie
"Hi David, As Brad said, there's tons of stuff online and written in forums like this one that will help you get started and understanding the basics of tempering is critical. It's a case of reading everything you can find, checking out…"
Jan 21
"I make my own caramel and haven't had a problem. When it's ready in the pan I quickly pour the whole lot into the centre of the mold and as accurately as possible I spread it out with a palette knife. If you get your volumes right you can…"
Dec 2, 2012
"Hi Mary, I've had the same issues. The molds are great for caramels but with any ganache I've tried they never come out in one piece. Almost always there's a little bit of ganache left inside, even after refrigerating or freezing,…"
Dec 2, 2012
"I've had (and made) ganache both with tempered and untempered chocolate.  Personally, I prefer untempered ganache plus since I temper by hand it saves me a good bit of time when making ganache.  Have you considered not tempering your…"
Nov 16, 2012
"Personally I find the easiest way to temper ganache is to let your cream cool down to approximately 30-35°C and pour it all at once onto the molten tempered chocolate. Then thoroughly mix it until you have a smooth emulsion. Since the…"
Nov 16, 2012

## Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
A chocolate tour of London
My favorite chocolate is:
Changes daily. At the moment probably Duffy's Corazon del Equador

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