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Sweet Impact Mama

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    Kenosha, WI

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  1. I wanted to come to this so badly, but it looks like this year is out. We've got some mental health issues with one of our kids that hasn't been resolved like we'd hoped, and end of the school year means stress will be even higher. It would be a lousy time for me to be gone. Have a ton of fun, folks!
  2. I've bee trying to hold my breath, and sort of assumed that was enough. Until the last few months, I wasn't using my airbrush much. Now I have a wholesale customer that vastly prefers that look. When I started blowing my nose and it was a bit blue... 😏
  3. Super cool way to do it! Pretty kitchen. 'be a shame for something to happen to it. 😂 Sorry. Channeling my inner mobster. But for real, it's wonderfully practical. Thanks for the pics.
  4. Can you post a picture, so I can try to inspire my better half? 😄 I've been using my little Paasche H without a booth. Don't mind steaming the walls of the chocolate kitchen, to get them clean, but starting to worry about my lungs. 🙄
  5. Sorry I never got back to all of you. Thank you for all the amazing brainstorming! I ended up going another direction, because I had real misgivings about the customer wanting me to recreate another chocolatier's V'day flavors and designs. Went with Passion Fruit Mango. But will definitely hold onto this thread for future work!
  6. Yes! I'm buried under V-day production, but I still love their stuff.
  7. That's a good idea. Should I reduce the champagne some, to get rid of the fizzies?
  8. 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!
  9. Based on the syntax of the accompanying sentence... 🤔
  10. 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.
  11. 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. 😕 Not sure that will help you tho.
  12. 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.
  13. Hello there, I was wondering if you have any good results on coloring your chocolates with natural colors and which one you would recommend? 

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