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Nicole
  • Female
  • Washington, DC
  • United States
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Nicole's Discussions

equipment cleaning

Started Oct 18 0 Replies

We are going to take some old equipment out of storage to ramp up production.  This is equipment that really hasn't been used since Dad died: Savage (?) mixer, additional stove and kettle, and deep…Continue

hot chocolate dispenser

Started this discussion. Last reply by Michael Arnovitz Oct 12. 1 Reply

Does anyone have thoughts on a hot chocolate dispenser?  We are making our hot chocolate with ganache, and wonder if you can help us anticipate any problems.  This machine …Continue

Savage Bros. Melter vs. Tempering Machine

Started Sep 5 0 Replies

We are looking at buying some new equipment, but would like to see if we can gather some feedback on a couple of pieces.  Does anyone here use the fully automated tempering machine from Savage?…Continue

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

 

Nicole's Page

Latest Activity

Nicole posted a discussion

equipment cleaning

We are going to take some old equipment out of storage to ramp up production.  This is equipment that really hasn't been used since Dad died: Savage (?) mixer, additional stove and kettle, and deep fryer for nuts.  What is everyone's preferred method for cleaning such equipment?  Simple Green and a scrub brush?  Power washing?Thanks!See More
Oct 18
Michael Arnovitz replied to Nicole's discussion hot chocolate dispenser
"I don't own one myself, but I've talked with numerous people who do and the only real negative feedback I get is that the bowl is made from plastic. As such, over time it can get scratched and even "cloudy" looking. I would…"
Oct 12
Nicole shared their discussion on Facebook
Oct 9
Nicole posted a discussion

hot chocolate dispenser

Does anyone have thoughts on a hot chocolate dispenser?  We are making our hot chocolate with ganache, and wonder if you can help us anticipate any problems.  This machine http://www.webstaurantstore.com/cecilware-choco-1-delice-countertop-hot-chocolate-dispenser-120v/385CHOCO1.htmlis what we are thinking about getting.  ThanksSee More
Oct 9
Nicole posted a discussion

Savage Bros. Melter vs. Tempering Machine

We are looking at buying some new equipment, but would like to see if we can gather some feedback on a couple of pieces.  Does anyone here use the fully automated tempering machine from Savage?  (maybe there is more than one?)  It's got lots of bells and whistles, such as being able to set it 7 days in advance to have chocolate ready at such-and-such a time.  The more bells and whistles, however, may mean more repairs, etc.  Thanks!See More
Sep 5
Nicole replied to Goran Vjestica's discussion job in confectionery industry
"May I ask where you are, and what your experience is?"
Aug 27
Nicole replied to Tet Kay's discussion How can I sell chocolate online?
"I actually have no answers about selling online, but I do have a thought that has worked for me in my state.  Check your cottage business laws.  I am selling through farmer's markets and at vendor fairs, and I've established a…"
Aug 24
Nicole updated their profile
Aug 24
Daniel Herskovic replied to Nicole's discussion adding liquor to caramel
"What about Caramels using Beer? These days it is popular to flavor caramel with beer. To create a caramel candy, When should one add the beer to the recipe? Should one reduce it separately and cook the alcohol off first?  I create a…"
May 24
Nicole 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'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's discussion hollow chocolate molding
"Nicole - Clear photos would help!"
Mar 7
Nicole 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'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 replied to Nicole'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'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

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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