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Sweet Impact Mama

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  • Website URL
    www.sweetimpactchocolate.etsy.com

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  • Location
    Kenosha, WI

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  1. Sweet Impact Mama

    Customer requested a Mimosa truffle...

    Thanks for the help!
  2. Sweet Impact Mama

    Customer requested a Mimosa truffle...

    That's a good idea. Should I reduce the champagne some, to get rid of the fizzies?
  3. Sweet Impact Mama

    Customer requested a Mimosa truffle...

    But Marc de Champagne seems to be nearly impossible to find on this side of the Pond. The request is from one of my wholesale customers, specifically for Valentine's Day. I tried searching back in the other threads, for ideas, but this ingredient keeps coming up. Any way I can achieve this sort of flavor combo with a substitute? I've only ever had a mimosa once... it was yummy, but I'm not going to be a terribly good judge of whether the truffle tastes like it or not. Gonna need help from some experts on this one. Lol!
  4. Sweet Impact Mama

    How do they do that? (the bonbon thread)

    Based on the syntax of the accompanying sentence... πŸ€”
  5. Sweet Impact Mama

    The Horror of Sourcing Decent Vanilla Extract

    Here are pictures of the bottles. The semi-clear is perfect fine, unless you really need a true white and it's seriously less expensive.
  6. Sweet Impact Mama

    The Horror of Sourcing Decent Vanilla Extract

    I've had decent results with Costco's vanilla, but my favorite for the company is stuff that a friend brings back from Mexico when she travels there. Mind you, last year's horror show of a crop meant that the beans were terribly small and hard, compared to the ones she's bought me the year before. But their extract is worth every penny and she gets a decent deal by buying me big bottles that last forever. πŸ˜• Not sure that will help you tho.
  7. Hello again. Just wanted to give you a heads up about Chef Rubber's all natural line. I received an email from the guy that heads up that line for them. Apparently, they have a massive overhaul happening to it, and are just waiting on various test results to come back from the food safety labs. You might want to check with them on the timeline for that, before making any major investment in the current line.
  8. Hello there, I was wondering if you have any good results on coloring your chocolates with natural colors and which one you would recommend?Β 

  9. I second both of those ideas! I'm having trouble visualizing my "next" phase of business, and if there are any artisan scale sized shops to see "behind the scenes" that would be fantastic
  10. Thanks for speaking up for us. ☺️ I've never been to one of these and am a mostly one-person operation, so my preferences for classes are probably not close to the "norm" for attendees. I would love a workshop on recipe development and/or chemistry of various ingredients, particularly when trying to avoid artificial ingredients. Or chemistry/recipe development for vegan confections? Other than that, I'm just looking forward to meeting other folks in the industry. As a lifetime introvert with major anxiety issues, networking is just not in my toolbox... it would be nice to have a structured event to work on that. 😏
  11. Sweet Impact Mama

    How do they do that? (the bonbon thread)

    They still have the design/transfer.
  12. Key Lime in a dark chocolate shell, with pistachio paste in the center. (Now I have to resist eating them all!)
  13. Sweet Impact Mama

    How do they do that? (the bonbon thread)

    O.K., the picture we've got doesn't accurately represent the caps on the "bottles" now. They are solid and sit fully on top of it. And, they are all white or dark chocolate. Looks like they are delicately attached with a bit of chocolate.
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