Forum Activity for @Nicole Gnutzman

Green silicone chocolate truffle flexible molds

Posted in: Classifieds F/S or Wanted

Hi Jennifer,

I'm sorry, I just shipped them out to another buyer. I'll update the listing as sold.

Nicole

Green silicone chocolate truffle flexible molds

Posted in: Classifieds F/S or Wanted

I have 7 of these molds available in perfect condition. These molds are such time savers and saved my hands from hand rolling my truffles! I closed my chocolate business and no longer need them.

$40ea (they retail for $69) or all 7 for $200. Shipping NOT included.

• Professional grade silicone. Use the mold in the freezer and oven
• Eliminates the need for hand-rolling your chocolate, reusable and easy to clean
• Can be used with chocolate, ganache, caramel, jelly, praline and hard candy
• Makes: 54 pcs - Weight: 12 g / 0.4 oz - Cavities diameter: 22 mm

Send me a note and let me know how many you want. I'd prefer to sell all 7 at once.

Thanks!

Nicole

updated by @Nicole Gnutzman: 06/29/23 06:49:02PM

For Sale Hilliard Little Dipper SOLD

Posted in: Classifieds F/S or Wanted

I'm sorry, it sold yesterday.

For Sale Hilliard Little Dipper SOLD

Posted in: Classifieds F/S or Wanted

For Sale: 1 Hilliard Little Dipper (analog) in excellent working condition (it tempers beautifully). I have closed my chocolate business and no longer need to temper chocolate . The machine weighs 45 lbs and is located in northern California. 

The asking price is $800 plus shipping. I'll calculate shipping depending on your choice of carrier and location. 

Contact me at 415-519-7155 or nicolegnutzman@mac.com. 

updated by @Nicole Gnutzman: 06/29/23 06:49:02PM

Chocolate Equipment for Sale: Hilliard Little Dipper & Dedy Guitar Cutter

Posted in: Classifieds F/S or Wanted

Just wanted to let everyone know that both the Little Dipper and Guitar Cutter have found a good home .

 

Chocolate Equipment for Sale: Hilliard Little Dipper & Dedy Guitar Cutter

Posted in: Classifieds F/S or Wanted

I'm taking a break from my chocolate business for a little while to travel and have some extra equipment to sell. Both are in great condition. Contact me for more details. I'm based in the Bay area in CA, but willing to ship.

 

Thanks!

Nicole

updated by @Nicole Gnutzman: 06/29/23 06:49:02PM

Looking for a Hilliard Little Dipper

Posted in: Classifieds F/S or Wanted

Thanks, Jeremy, for reaching out amongst all your busyness! I did really want a Hilliard and DeRhonda's came to the rescue. Good luck with your new business. 

Looking for Dedy guitar cutter

Posted in: Classifieds F/S or Wanted

Thanks to everyone who reached out to me in one form or another. I did find a used Dedy thanks to Clay, so I'm set.

Looking for Dedy guitar cutter

Posted in: Classifieds F/S or Wanted

Hi there,

I hear that no one ever sells their guitar cutter, but I thought I would at least ask . I'm looking for a Dedy 7.5mm base with 1 frame (22.5) and a cart if you have one too.

 

Feel free to email or call me: 

nicole@essencebychocolate.com or 415.519.7155 

Thanks!

Nicole

updated by @Nicole Gnutzman: 06/29/23 06:49:02PM

Looking for a Hilliard Little Dipper

Posted in: Classifieds F/S or Wanted

Jeremy, feel free to email your response to nicole@essencebychocolate.com or call me at 415.519.7155. Thanks!

Looking for a Hilliard Little Dipper

Posted in: Classifieds F/S or Wanted

Hey Jeremy! Good to hear from you. No worries re the lid, I bought a new one from Hilliard . 

How much are you asking for one of the Chocovisions? I don't do fudge, but I am considering chocolate covered nuts although I think what I really need at this point is just a simple panner.

Cheers,

Nicole

Looking for a Hilliard Little Dipper

Posted in: Classifieds F/S or Wanted

Hi there,

I'm in the market for a Hilliard Little Dipper as I love the one I have, which I bought used, and need a second one. Any one have an extra one they would like to sell used?

Thanks!

Nicole

updated by @Nicole Gnutzman: 06/29/23 06:49:02PM

Dipped ginger-infused truffles cracking or streaking

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

When I dip my ginger-infused truffles, the tempered chocolate sometimes cracks or streaks. I've reduced the amount of cracking by rolling the truffles in my hand in tempered chocolate first, letting that set, and then dipping them with a dipping tool, but it's a lot of work! The streaking is confounding me. The chocolate is in temper (88 degrees), so I'm wondering if there's too much liquid in the ganache or if the ginger is somehow affecting the temper.
updated by @Nicole Gnutzman: 04/24/15 06:25:05AM

Keeping chocolate in temper

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

Perfect! Thank you both, Mark and Brad for the expert advice.

Keeping chocolate in temper

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

Perfect! Thank you both, Brad and Mark for the expert advice.

Keeping chocolate in temper

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

Thanks so much, Brad. I was hoping you would respond since I have found your advice to others on this discussion forum so incredibly valuable. I will definitely stir more!

I am curious, when your staff reheats the chocolate in a DB is the water simmering or is it on low heat? I turn my water down to low after the chocolate has melted to ensure a slow reheating. And I'm assuming that since you didn't mention using a heat gun that you aren't advocating it ?

Nicole

Keeping chocolate in temper

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

I use the seeding method for tempering (although I am tempted to try using a cold water bath instead) and am having difficulty keeping my chocolate in temper at 88 degrees long enough to dip more than a handful of chocolates at a time. How can I keep it in temper longer? I have tried gently reheating the chocolate (back to 88 degrees) on a double boiler and that works well the first time, but the chocolate falls out of temper if I try it more than once. Should I try a heat gun instead and if so, when should I start the heating process? Thanks for your expert advice on this.
updated by @Nicole Gnutzman: 04/16/15 10:18:49AM

Industry standard wholesale discount percentage for chocolate confections?

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

Thanks, Ruth, for confirming my hunch. It seems to be the standard across industries, but I wanted to check and make sure it applied in the chocolate world.

Industry standard wholesale discount percentage for chocolate confections?

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

I'm a new chocolatier and have an opportunity to sell my chocolate confections wholesale. Is there an industry standard wholesale discount for chocolate confections?
updated by @Nicole Gnutzman: 05/21/15 11:22:26PM

Insurance

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

Farmer's Insurance was very responsive to my needs and even has a special package just for chocolatiers.

Wine Cooler/Cabinet for Chocolate Truffles/Pralines Storage

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

Thanks, Clay, for always adding even more depth to the solution!

Wine Cooler/Cabinet for Chocolate Truffles/Pralines Storage

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

Thanks, Melanie, for the great advice.

Wine Cooler/Cabinet for Chocolate Truffles/Pralines Storage

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

I'm also looking at wine coolers to store chocolate confections and would love to know if they work. It seems like a perfect solution to me although humidity level may be an issue as you point out. Thanks for posing the question, Omar.

What's YOUR Desert Island Chocolate?

Posted in: Opinion

I was scanning old posts and came across this one, which even though it is a few months old is a great question. I'm sorry no one else took you up on it at the time, Clay. Maybe my response will revive the discussion....

I loved Mort Rosenblum's book, Chocolate: A Bittersweet Saga of Light and Dark, where he searches for his own desert island chocolate, and as I read it I found myself asking, so what's mine? At the time, it was definitely Valrhona's Guanaja--its complexity keeps me very well entertained. Since then I was introduced to Chocolat Bonnat's bar from Cuba. It's dried fruit flavor of raisins somehow seems more nutritional, so it might fool my body into thinking it's being better nourished .