The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Nicole Gnutzman
  • Female
  • Sausalito, CA
  • United States
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  • Brad Churchill

Nicole Gnutzman's Discussions

Dipped ginger-infused truffles cracking or streaking

Started this discussion. Last reply by David Israel Sep 28, 2011. 2 Replies

When I dip my ginger-infused truffles, the tempered chocolate sometimes cracks or streaks. I've reduced the amount of cracking by rolling the truffles in my hand in tempered chocolate first, letting…Continue

Keeping chocolate in temper

Started this discussion. Last reply by Mattias Blom May 5, 2013. 14 Replies

I use the seeding method for tempering (although I am tempted to try using a cold water bath instead) and am having difficulty keeping my chocolate in temper at 88 degrees long enough to dip more…Continue

Industry standard wholesale discount percentage for chocolate confections?

Started this discussion. Last reply by Nicole Gnutzman Jul 18, 2011. 2 Replies

I'm a new chocolatier and have an opportunity to sell my chocolate confections wholesale. Is there an industry standard wholesale discount for chocolate confections?

 

Nicole Gnutzman's Page

Latest Activity

Nicole Gnutzman replied to Nicole Gnutzman's discussion WANTED: Hilliard Little Dipper in the group Classifieds - For Sale or Wanted
"Thanks, Jeremy. Just sent you the PayPal payment."
Jun 19, 2013
Jeremy Rushane replied to Nicole Gnutzman's discussion WANTED: Hilliard Little Dipper in the group Classifieds - For Sale or Wanted
"I also have a Chocovision Revolution 3210.  $1250 + shipping.  Great shape!  It had a complete overhaul about 6 months ago from Ian and Chocovision. Jeremy 425-344-7737"
Jun 17, 2013
Jeremy Rushane replied to Nicole Gnutzman's discussion WANTED: Hilliard Little Dipper in the group Classifieds - For Sale or Wanted
"I have one I'll part with.  $750 + Shipping from the Seattle area.  It works great, there are no missing parts and it comes with the dust cover. Jeremy 425-344-7737"
Jun 17, 2013
Nicole Gnutzman added a discussion to the group Classifieds - For Sale or Wanted
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WANTED: Hilliard Little Dipper

My little chocolate company, based in the SF Bay area, is ready for a Little Dipper. Please contact me if you have one you are ready to part with.Thanks!NicoleSee More
Jun 14, 2013
Mattias Blom replied to Nicole Gnutzman's discussion Keeping chocolate in temper
"Did anyone answer the question about cooling in a ice bath? Is there not an issue of it cooling down too fast in that case?"
May 5, 2013
G P Baron replied to Nicole Gnutzman's discussion Keeping chocolate in temper
"Dear everyone, I agree. A newbie like myself, who is still learning must make many temper temper checks. Keep written records of weights of liquor, ambient temperatures, working temperatures, time at each stage, samples, etc. of every batch. It took…"
Feb 28, 2013
Daniela Vasquez replied to Nicole Gnutzman's discussion Keeping chocolate in temper
"Since your chocolate is artisanal, you should do temper checks everytime. Then you'll know the correct temps for YOUR chocolate. The temp curve can vary depending on the type of cacao, the process, the amount of cacao butter, hte quality of the…"
Dec 23, 2012
Thomas Forbes replied to Nicole Gnutzman's discussion Keeping chocolate in temper
"The machine using a air fan to cool and heat up the chocolate.  It holds around 24-25 oz of chocolate and probably takes around 45 minutes to go through the entire process until I am ready to pour into the molds.   My instructions…"
Dec 13, 2012
G P Baron replied to Nicole Gnutzman's discussion Keeping chocolate in temper
"At the start of this thread, Nicole said she was " ... tempted to try using a cold water bath instead."  Thomas, how do you drop temperature from 118F to 86F? Does your Chocvision use cold or chilled water? How long does it…"
Dec 13, 2012
Thomas Forbes replied to Nicole Gnutzman's discussion Keeping chocolate in temper
"I am a small chocovision tempering machine and set the temperatures at 118 drop it to 86 and take it back up to almost 90.  After I get it in the mold, I have been putting them in 50-60 temperatures and can pop them out of the mold in about an…"
Dec 11, 2012
G P Baron replied to Nicole Gnutzman's discussion Keeping chocolate in temper
"I am new to this forum. I have done quite a bit of reading and this website has been very helpful. Using fermented cacao beans from trees that I grew 4+ years ago, a small horizontal rotary roaster, a drill press modified to run a vertical ball…"
Dec 11, 2012
Nicole Gnutzman joined Clay Gordon's group
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Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Apr 10, 2012
Nicole Gnutzman replied to Andy Ciordia's discussion Display Case Recommendations in the group Startup Central
"Hi Melanie,   Do you know if AA (or any other supplier) has come out with a tabletop confection case yet? I checked AA's site and didn't see one but thought you might have the inside scoop.   Thanks!   Nicole"
Oct 7, 2011
Nicole Gnutzman joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
Oct 7, 2011
Brad Churchill replied to Nicole Gnutzman's discussion Keeping chocolate in temper
"You're welcome.    I'm curious to know how things are working out for you now!   Cheers Brad"
Sep 30, 2011
Nicole Gnutzman and Brad Churchill are now friends
Sep 29, 2011

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Watching the movie "Chocolat" for the umpteenth time and realizing that Vianne is me.... In that moment, I knew that I needed to learn how to become a chocolatier.
My favorite chocolate is:
Valrhona Guanaja

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At 4:42pm on December 5, 2010, peace said…
Hello From Peace.
how are you today, My name is peace,i saw your profile today at www.thechocolatelife.com and became interested in you, i will also like to know you the more, and i want you to send an email to my email address so i can send you my picture for you to know whom i am. Here is my email address (destinwinn@yahoo.com).I believe we can start from here.
Thanks. peace.

(destinwinn@yahoo.com)
 
 
 

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