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

peanut butter meltaway problem

Started this discussion. Last reply by Abraham Baime 9 hours ago. 4 Replies

I've been making a peanut butter meltaway using peanut butter, milk chocolate and coconut oil. There are times when that meltaway center develops a...texture.  It's not quite gritty, because the…Continue

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

 

Nicole's Page

Latest Activity

Abraham Baime replied to Nicole's discussion peanut butter meltaway problem
"Is it possible to get your recipe amounts for the peanut butter meltaways? Thanks"
9 hours ago
Nicole replied to Nicole's discussion peanut butter meltaway problem
"Thank you so much for helping me with this!  "
Dec 8
Kerry replied to Nicole's discussion peanut butter meltaway problem
"What Ruth said!   There is a eutectic effect of one fat on another.  So if you combine chocolate and coconut oil the cocoa butter and the coconut fat interact.  Ditto with the peanut butter fat. The melting point of the new fat…"
Dec 8
Ruth Atkinson Kendrick replied to Nicole's discussion peanut butter meltaway problem
"Meltaways need to be tempered. You may have lucked out in the past. Combine tempered chocolate and cooled coconut oil. stir in peanut butter and place over a bowl of ice. Keep stirring until mixture thickens. Pour into frame. That should get the…"
Dec 8
Nicole posted a discussion

peanut butter meltaway problem

I've been making a peanut butter meltaway using peanut butter, milk chocolate and coconut oil. There are times when that meltaway center develops a...texture.  It's not quite gritty, because the little lumps melt away, but it's not as smooth as I'd like it.I'm not sure if this has something to do with the temps of each item in the meltaway, or the order in which they are put together.Can anyone shed light on this?  Most often they are perfect.See More
Dec 8
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

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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