Forum Activity for @Hilmir Kolbeins

Hilmir Kolbeins
@Hilmir Kolbeins
02/24/11 08:15:01PM
28 posts

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.

Hilmir Kolbeins
@Hilmir Kolbeins
02/24/11 04:52:46AM
28 posts

New logo


Posted in: News & New Product Press

What do you think about my new logo.


updated by @Hilmir Kolbeins: 04/15/15 01:40:46PM
Hilmir Kolbeins
@Hilmir Kolbeins
01/21/11 12:41:23PM
28 posts

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.
Hilmir Kolbeins
@Hilmir Kolbeins
01/19/11 05:57:48PM
28 posts

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.

Hilmir Kolbeins
@Hilmir Kolbeins
01/19/11 01:20:29PM
28 posts

Need help with an idea.


Posted in: Opinion

I like the cardamom and orange, I might have to play around with this. Thanks .
Hilmir Kolbeins
@Hilmir Kolbeins
01/19/11 11:21:49AM
28 posts

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 10:49:44AM
Hilmir Kolbeins
@Hilmir Kolbeins
01/21/11 12:50:48PM
28 posts

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.

Hilmir Kolbeins
@Hilmir Kolbeins
12/08/10 08:16:34AM
28 posts

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.

When a batch of chocolate that has overtempred is it at risk of overtemper again after reheating.

updated by @Hilmir Kolbeins: 04/10/15 08:43:32PM
Hilmir Kolbeins
@Hilmir Kolbeins
11/02/10 07:24:41PM
28 posts

Chocolate class


Posted in: News & New Product Press

I was planning to do the exact same thing you suggested. But thanks for the help.
Hilmir Kolbeins
@Hilmir Kolbeins
11/01/10 11:34:44AM
28 posts

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.

It will be 10 person, wich I will dived into 5. 2 person group.

Each person will make a 30 filled pralines, 30 dipped truffles and 30 marsipan nougat balls dipped in chocolate.

How much should I estamate for 2 man group.



updated by @Hilmir Kolbeins: 04/10/15 06:33:40AM
Hilmir Kolbeins
@Hilmir Kolbeins
11/30/11 09:12:54AM
28 posts

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.

Hilmir Kolbeins
@Hilmir Kolbeins
10/27/10 09:57:36AM
28 posts

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.
Hilmir Kolbeins
@Hilmir Kolbeins
10/26/10 01:38:13PM
28 posts

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.
Hilmir Kolbeins
@Hilmir Kolbeins
10/24/10 05:01:09PM
28 posts

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.
Hilmir Kolbeins
@Hilmir Kolbeins
10/24/10 01:20:19PM
28 posts

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.
Hilmir Kolbeins
@Hilmir Kolbeins
10/24/10 08:51:07AM
28 posts

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.

Does any one have a recipes they want to share with me.

updated by @Hilmir Kolbeins: 04/09/15 07:42:43AM
Hilmir Kolbeins
@Hilmir Kolbeins
10/26/10 01:39:01PM
28 posts

Warming solution


Posted in: Opinion

Oh yes, it is on the to do list in the future to get one of those.
Hilmir Kolbeins
@Hilmir Kolbeins
10/20/10 08:35:23PM
28 posts

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.
Hilmir Kolbeins
@Hilmir Kolbeins
10/19/10 05:19:24PM
28 posts

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.
Hilmir Kolbeins
@Hilmir Kolbeins
10/19/10 11:40:03AM
28 posts

Warming solution


Posted in: Opinion

Hello again, I was looking for ways to melt and mostly to keep the chocolate warm

I came upon this electric warming tray, it has a teperature control and it ranges from 30 celcius to 95celcius

I was wondering if it would be safe to put the gastro tray like shown in the picture with veggies on the warming tray and keep it a low setting 30, would it harm the chocolate if the tray is in such close contact with the warmer. Does there have to be a space between the warmer and the chocolate tray.

If it is ok I can keep a few kilograms of chocolate warm for a good period of time.

Thx

updated by @Hilmir Kolbeins: 04/10/15 02:17:03PM
Hilmir Kolbeins
@Hilmir Kolbeins
10/17/10 08:28:50PM
28 posts

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.
Hilmir Kolbeins
@Hilmir Kolbeins
10/05/10 06:53:44PM
28 posts

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.
Hilmir Kolbeins
@Hilmir Kolbeins
10/04/10 03:59:19PM
28 posts

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.

THX

updated by @Hilmir Kolbeins: 04/29/15 02:32:35PM
Hilmir Kolbeins
@Hilmir Kolbeins
10/17/10 08:15:46PM
28 posts

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.
Hilmir Kolbeins
@Hilmir Kolbeins
09/23/10 06:29:11PM
28 posts

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.

Ive been looking atValrhona Equatoriale 55% as a substitute, does any one have some working experiance with this chocolate?

updated by @Hilmir Kolbeins: 04/11/15 12:01:02AM
Hilmir Kolbeins
@Hilmir Kolbeins
10/21/10 03:25:05AM
28 posts

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.
Hilmir Kolbeins
@Hilmir Kolbeins
10/20/10 08:34:22PM
28 posts

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.
Hilmir Kolbeins
@Hilmir Kolbeins
10/17/10 08:41:36PM
28 posts

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 01:16:09PM