"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?"
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Nicole Gnutzman
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Nicole Gnutzman's Discussions
Dipped ginger-infused truffles cracking or streaking
Started this discussion. Last reply by David Israel Sep 28, 2011. 2 Replies 0 Likes
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. 14 Replies 0 Likes
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 0 Likes
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
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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…"
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…"
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…"
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…"
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…"
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…"
Nicole Gnutzman joined Clay Gordon's group
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
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"
Nicole Gnutzman joined Clay Gordon's group
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.
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"
Nicole Gnutzman replied to Nicole Gnutzman's discussion Keeping chocolate in temper"Perfect! Thank you both, Mark and Brad for the expert advice."
Nicole Gnutzman replied to Nicole Gnutzman's discussion Keeping chocolate in temper"Perfect! Thank you both, Brad and Mark for the expert advice."
Brad Churchill replied to Nicole Gnutzman's discussion Keeping chocolate in temper"Nicole, the water is almost simmering (steaming lots), and we are using 8 litre stainless steel bowls and large stock pots. The water never touches the bowl, and the bowl sits very deep into the stock pot.
Heat guns put out very high,…"
David Israel replied to Nicole Gnutzman's discussion Dipped ginger-infused truffles cracking or streaking"As Mark stated, your centers should not be cold; they should be at ambient/room temperature when dipped. Also, you may try rolling the centers first in untempered chocolate, as that first coat will not contract--and possibly crack--around the…"
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
Comment Wall (1 comment)
- 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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