Forum Activity for @Hilmir Kolbeins

New logo

Posted in: News & New Product Press

Thank you, yes, Iceland.

Ive gone through many design ideas many of them using fancy script fonts with classic patterns. Then I tought, a lot of Chocolatiers use those Designs so I thought lets go the complete opposite straight lines, black on cream color background

The Idea with making H and K into "one" letter came from my father who used to use his mark J.K. so he put those together similar to my logo.

Im also working on boxes wich will be simple as well.

Thank you again.

New logo

Posted in: News & New Product Press

What do you think about my new logo.

updated by @Hilmir Kolbeins: 04/15/15 11:40:46

Need help with an idea.

Posted in: Opinion

Made a small batch of ganache today. I found an organic tea that uses Egyptian spices, I opened two bag and infused the cream with it. Then I strained the spices away mixing the cream with milk and dark chocolate adding some orange bark and a hint of cayenne. Its very promising I must say.

Need help with an idea.

Posted in: Opinion

Thanks for the reply, you are right, after closer examining its a triangle, what has made this confusing is the dollar bill that has a pyramid.

Need help with an idea.

Posted in: Opinion

I like the cardamom and orange, I might have to play around with this. Thanks .

Need help with an idea.

Posted in: Opinion

Hi, Ive been asked my the Icelandic Freemasonry to make a special confection for their gala evening.

Ive been thinking about this, and I decided to go with a pyramid shaped praline mold. As the Pyramid is a symbol in freemasonry.

But here comes the headache. Filling.

Im all about connecting things, and i was thinking going some sort of aztec/mayan way, delicate spice, cardamon and orange ganache.

Then I though, what could I make to connect the praline more to egypt, does any one have ideas about Egyptian flavoring and spices.

Thanks

Hilmir.

updated by @Hilmir Kolbeins: 04/16/15 08:49:44

Icelandic chocolate, it's not organic -- just green?

Posted in: Opinion

Hi, I live in Iceland and grew up around this chocolate. There is nothing organic about it thats for sure. Its mass produced and has been since way back. but they do not make the chocolate from bean to bar, they get chocolate blocks from Swiss, that company got a bad rep a few months ago when they were involved with company that used child labor.

They do make pralines but they are all made with milk chocolate and are very popular here in Iceland.

I find their chocolate to lack all characteristics but they do make nice candy of all sorts.

Icelanders are very patriotic when it comes to chocolate and Ive had heated arguments wiht people when I inform them that I dont use Noi Srus.

Why does chocolate overcrystalize

Posted in: Tech Help, Tips, Tricks, & Techniques

I was working with my chocolate and today it got thick after I prepared 8 pranlines mold. I blasted it with the heatgun and it was still thick when it reached 37celsius.
updated by @Hilmir Kolbeins: 04/10/15 18:43:32

Chocolate class

Posted in: News & New Product Press

I was planning to do the exact same thing you suggested. But thanks for the help.

Chocolate class

Posted in: News & New Product Press

Hi, I need a small help, Ive been asked to teach a chocolate class and I was wondering how much chocolate I would need.
updated by @Hilmir Kolbeins: 04/10/15 04:33:40

Praline fillings

Posted in: Recipes

Here is a little followup after months of searching, testing. I managed to make this last christmas after the first peppermint test I started here in this post.

Put 3 lbs sugar into a saucepan and add 15 oz water and mix, heat gently until it reaches 107 C

Add 280gr glucose and and mix. increase heat and bring temperature up to 115 - 118 C Boil for 15 to 20 minutes. Let cool to about 45c the mixture should be clear.

Beat the mixture with a wooden spoon, it will gradually begin to become white and thicker. If it becomes to thick ad a little water to keep the consistency right. Add flacor and color.

Pipe into pralines.

This worked great and I got a lot of compliments.

Praline fillings

Posted in: Recipes

Update, I managed to make my own Trimoline (4 cups granulated sugar, 2 cups water, 1/4 tsp citric acid. Boiled until it reaches 114c or 235F. Cover pot with lid and let reach room temp.I then added some glucose for consitency and to reduce the sweetness added some Peppermint flavor and pipped in some shells. It was a hit. It was execetly like the ones I buy in stores.Thanks for the help.

Praline fillings

Posted in: Recipes

Thanks Omar, Ive been looking into trimoline and it looks like it will be the choice for me.I bought a piece of peppermint choclate bar, made here in Iceland the ingredients for the filling was ,Glucose, Invert Sugar and flavoring.And I use pepperment essence from a company here in Iceland and I got an orange flavor from something called CK og GK, Im not home at the moment.

Praline fillings

Posted in: Recipes

I use boling hot water to dissolve the powdered sugar and the glucose, add flavoring. Let cool and then I pipe it into the cavities.People loved the peppermint ones and I found a small batch of them aboout 6 months later and they were still good.

Praline fillings

Posted in: Recipes

Thank you, all I find on the internet is fondand cream filling. I made some peppermint pralines last year and I combined powdered sugar, clucose and water to get the right consisstancy and added some flavor and piped in the mold. Came out wonderful.I was just trying to see if there was a similar way to do it.

Praline fillings

Posted in: Recipes

HI, again Im searching for some help. Im trying to prefect a methood of making a filling thats made of Glucose and sugar with added flavor. So I can make a filling for praline.
updated by @Hilmir Kolbeins: 04/09/15 05:42:43

Warming solution

Posted in: Opinion

Oh yes, it is on the to do list in the future to get one of those.

Warming solution

Posted in: Opinion

Anyone Anyone, Bueller BuellerIf not I guess Im gonna have to try MIkes idea out and see how it workes. Thanks Mike.

Warming solution

Posted in: Opinion

I had considered that Idea about the bed warmers, when Im using the larger container I hang a heating bulp above and it keeps it nice and comfy.

Warming solution

Posted in: Opinion

Hello again, I was looking for ways to melt and mostly to keep the chocolate warm
updated by @Hilmir Kolbeins: 04/10/15 12:17:03

Chocolate Moulds in Australia

Posted in: News & New Product Press

I live in Iceland and I suffer from the same problem, shipping is sky high when ordering and no one sells pro molds here in Iceland. I guess we are gonna have to live with it ;-)From the top of the worldHilmir.

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, & Techniques

I agree with you Susan, now we just have to hope that someone here has the ability to make a tutorial covering everything from temperature and how to apply.

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, & Techniques

Is there anyone that would be willing to make youtube video on how to work with airbrushing, this is a topic I think is needed for us in remote places.
updated by @Hilmir Kolbeins: 04/29/15 12:32:35

Valrhona Equatoriale 55% for molding

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks for the advice, I will go with Valhrona, its taste is great, Ive also been playing around with Valhrona 72% its awesome. Im looking at a busy christmas time, starting November 4th. Ive been invited to have a booth at some ladys night at home/garden shop here in the capital of Iceland, Reykjavk.

Valrhona Equatoriale 55% for molding

Posted in: Tech Help, Tips, Tricks, & Techniques

Ive been using Callebaut 811 Natural vanilla for molding chocolate boxes and molded paralines.
updated by @Hilmir Kolbeins: 04/10/15 22:01:02

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, & Techniques

I got a small can with red powder (food coloring) wich I added to the butter. I cant be more specific.

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, & Techniques

How much is the temperature of the cocobutter blend when its ready to be used.Also Ive been experimenting, I heated some cocobutter until it reached 30c and added some powdered coloring and mixed. It crstalized after few minutes and I even tried to paint chocolate piece I had and it looked grate and the colorbutter crystalised on the piece. How would it go if I would use this colored butter of mine and paint the molds before filling. Would the pieces come out of the mold.

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, & Techniques

Im a total noob here when it comes to airbrushing. This question has been on my mind for some time. How would you go by when tempering 60/40, do you temper the chocolate before adding the cocobutter or do you temper it after adding the butter to melted chocolate. What is the methood you use.Also, Ive heard people talking about freezing the mixture after tempering to get a matt velvet look, is it simply put in the freezer or a fridge and for how long.Hilmir
updated by @Hilmir Kolbeins: 06/17/15 11:16:09