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Nicole heisey
  • Female
  • Valley Lee, MD
  • United States
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Nicole heisey's Discussions

hollow chocolate molding

Started this discussion. Last reply by Kerry Mar 23. 5 Replies

In my family's shop a new employee is having trouble with our Easter hollow molds.  Since my father's passing we are on a rapid learning curve since he knew everything and we just followed his…Continue

adding liquor to caramel

Started this discussion. Last reply by Daniel Herskovic Feb 27. 7 Replies

Has anyone tried adding liquor to a batch of caramel?  I'm thinking of Christmas (can't believe I'm thinking about it already) and adding rum as well as spices for a "hot buttered rum" type caramel.…Continue

chocolate topping formulas for soft serve ice cream

Started this discussion. Last reply by Paul Feb 4. 1 Reply

Does anyone have an idea on how to make chocolate toppings for soft serve ice cream?  We would like to include a chocolate dip on our menu, and perhaps maple, caramel, vanilla, etc., but we don't…Continue

Easter egg starch molds

Started Jan 19 0 Replies

Good afternoon,Mod Pac sells boxes for 1/4lb., 1/2lb. and 1lb. chocolate eggs; the kinds that are filled with peanut butter filling, coconut, raspberry, etc.  I am having trouble find the starch mold…Continue

 

Nicole heisey's Page

Latest Activity

Nicole heisey replied to John Duxbury's discussion Milk chocolate changing color
"Not sure if this is in the same category as your problem or not, but I took notice of your post.  I'm using Peter's Broc as well.  For my peanut butter eggs, I'm getting a "marbled" look on only some of the eggs in…"
Apr 10
Kerry replied to Nicole heisey's discussion hollow chocolate molding
"Removing a percentage of the clips early in the cooling can help a lot with cracking."
Mar 23
Clay Gordon replied to Nicole heisey's discussion hollow chocolate molding
"Nicole - Clear photos would help!"
Mar 7
Nicole heisey replied to Hong L's discussion Introduction with a few questions
"Hi Mr. Le, I cannot say that I am a chocolatier like others on this forum, but my family  has been in the chocolate/confectionery business for over 65 years.  To have a custom mold made, you could probably contact Tomric at www.tomric.com.…"
Mar 6
Lee replied to Nicole heisey's discussion hollow chocolate molding
"I'd also find out how he's cooling them. How big is the cooling environment? How cold? How are the molds spaced in the fridge? How long is he cooling for? Heat dispersal in chocolate molds can be very tricky. Knowing where cracks are…"
Mar 6
Nicole heisey replied to Nicole heisey's discussion hollow chocolate molding
"Thank you, Lee, for your response!  Your explanation could be the problem, and if I could inquire a little more, I'd be grateful.  These molds are (big surprise!) bunnies.  When you say uneven cooling, could it be that if our guy…"
Mar 6
Lee replied to Nicole heisey's discussion hollow chocolate molding
"I have no experience with that type of mold but what I do know is thickness won't stop chocolate from cracking. The times I've seen cracking was with very think chocolate, I'm fact. Due to uneven cooling, in that instance. So I'd…"
Mar 6
Nicole heisey posted a discussion

hollow chocolate molding

In my family's shop a new employee is having trouble with our Easter hollow molds.  Since my father's passing we are on a rapid learning curve since he knew everything and we just followed his instructions.Anyway, as we are trying to do the hollow molds, the chocolate is cracking while setting up.  It's is visible from the outside of the mold.  I'm thinking that it's too thin of a shell and/or the viscosity of the chocolate.  We are using Broc 90 (?).  Should we be using 125 for hollow molds?Is…See More
Mar 5
Daniel Herskovic replied to Nicole heisey's discussion adding liquor to caramel
"Thanks very much for this thoughtful response. Now that our weather is very cold and conditions are very dry, I noticed that my caramel is setting up at lower temperatures. I now know why. Thank you for the insight!"
Feb 27
Troy Lapsys replied to Nicole heisey's discussion adding liquor to caramel
"To answer this, I need to clarify where and how I have worked with sugar.  There have been two types of locations: sea-level at reasonable humidity rates (50-100%), and high altitude (5500 ft +) at low humidity rates (less than 15%) and at…"
Feb 25
Daniel Herskovic replied to Nicole heisey's discussion adding liquor to caramel
"what effects does no humidity have on caramel and crystallization?"
Feb 25
Troy Lapsys replied to Nicole heisey's discussion adding liquor to caramel
"We routinely use combinations of caramel and alcohol - and the easiest way we have found to use it is to add the alcohol AFTER the caramel is made and after cooling if using a soft caramel (we add it to the piping bag itself with the caramel and…"
Feb 25
Nicole heisey replied to Nicole heisey's discussion adding liquor to caramel
"I'm no chemist, but my husband told me that alcohol is all some sort of fermented sugar, and presumably that is why the adjustments need to be made as Mark has said.  My caramel tasted sooooo good, but I don't know how to adjust…"
Feb 25
Daniel Herskovic replied to Nicole heisey's discussion adding liquor to caramel
"Mark, Your insight is very helpful. I never knew that about Alcohol. Understanding and controlling how caramel crystallizes is so important. During the summer, I find that is when I have the most problems with crystallization. Do you know if…"
Feb 25
Mark Heim replied to Nicole heisey's discussion adding liquor to caramel
"Alcohol reduces the solubility of sugar.  If your control's combined recipe and texture had your caramel on the edge of graining (crystallization) the alcohol can take you over that edge.  To compensate you can reduce the…"
Feb 24
Nicole heisey posted a discussion

adding liquor to caramel

Has anyone tried adding liquor to a batch of caramel?  I'm thinking of Christmas (can't believe I'm thinking about it already) and adding rum as well as spices for a "hot buttered rum" type caramel.  In my experimenting, I'm getting some crystallization (I'm a novice, so I think that's what it's called) around the edges of the batch: sides and bottom.  I've thought that liquor would work in caramels and toffees, etc., as long as they didn't have sugar of their own in them, like I think Kahlua…See More
Feb 24

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Working with my parents and sister during the Christmas holidays
My favorite chocolate is:
Any ganache

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