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Sweet Impact Mama

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    Kenosha, WI

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  1. 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.
  2. Hello there, I was wondering if you have any good results on coloring your chocolates with natural colors and which one you would recommend? 

  3. Sweet Impact Mama

    How do they do that? (the bonbon thread)

  4. 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
  5. 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. 😏
  6. Sweet Impact Mama

    How do they do that? (the bonbon thread)

    They still have the design/transfer.
  7. Key Lime in a dark chocolate shell, with pistachio paste in the center. (Now I have to resist eating them all!)
  8. 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.
  9. Sweet Impact Mama

    How do they do that? (the bonbon thread)

    So, just picked up the Moonstruck from my friend. Interesting note - if you eat them in their cafe, they cut the bottle top off before serving it to you. Hmmmm... More to follow. 😉
  10. Sweet Impact Mama

    How do they do that? (the bonbon thread)

    Brilliant! I have a friend that was just in Portland over the weekend. She's bringing some back for me to analyze. 😎
  11. If this is the wrong sort of thread to start, and this should go in an existing one, please someone - feel free to move it to a proper placement. ☺️ I've got myself in a bit of a conundrum. Made this absolutely love Kaffir lime infused dark chocolate ganache and was pairing it with a lime pate d'fruit & coconut, for summer truffles. But since I made it late in the season, I have loads of the fruit jelly and dark chocolate ganache left, but we're going into Fall and Winter (think Holiday) flavors, so I want to use it to make something lovely, but not sure what to do with it. I adore the sort of smell and flavor that the Kaffir leaves brought to the ganache... but not sure if it would be appropriate to pair it with a key lime pie sort of white chocolate ganache, which would allow me to utilize some of the lime p.d.f.. Also wondering if that would be too summery for a winter holidays flavor. Looking for flavor pairing inspirations (and recipes if you feel like sharing), 'cause my creative brain is just grinding to a halt on this one. If it will help, here's my flavor line-up, so far, for the colder months: a two layered peppermint truffle Blood Orange Caramel & dark Chocolate layered Cranberry Walnut Pistachio Anise (maybe with a honey & Fig layer) Dark Amaretto & Tart Cherries (a menu constant) Midnight Caramel (liquid dark caramel inside 70% dark shell -also a standard flavor) Mayan Spiced Drinking Chocolate Truffle (standard menu) Chocolate Chai Gingered Pumpkin Pecan Espresso (standard menu - may add hazelnut for the holidays) Thanks for any brainstorming help you'd like to do with me!
  12. Sweet Impact Mama

    How do they do that? (the bonbon thread)

    I know, right?!? These are just exquisite. I want to know what gold they are using to get that really full, burnished look.