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Sweet Impact Mama

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    www.sweetimpactchocolate.etsy.com

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  • Location
    Kenosha, WI

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  1. Transfer sheet, or possibly a well designed stencil. I've come up with a way to turn stainless steel shot glasses into nice stencils to airbrush through - but you have to have access to a micromachining person.
  2. Having pursued the illusive all-natural beauty goal for nearly 3 years now, here's what I've come up with. 1) I would never try making dyes myself, because even the companies that have all-natural powders that work in fat-based applications, have had very little success creating fine enough powders with strong pigments. For the plant-based powder routed, only Sensient has come close. They do sell vibrant, well-dissolving colors, but you have to purchase huge quantities, that expire within 12 months, on average. 2) Pur Colour makes amazing metallics that are mineral based and do a really good job - they are a staple in my work. 3) Chef Rubber has cracked the code with their new all-natural, organic colored cocoa butter line. I'll post some pics of the valentines day products that I did with their stuff. IT is truly incredible and since I tend to play with color mixing a lot, they have the best options for varieties to work with.
  3. This made me snort! I can picture it now.
  4. I'm pretty sure that's not a bonbon. The reflection of his thumb on the surface is all wrong. The reflective nature of even the shiniest chocolate surfaces shouldn't have the reflection that deep.
  5. 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!
  6. 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... 😏
  7. Super cool way to do it! Pretty kitchen. 'be a shame for something to happen to it. πŸ˜‚ Sorry. Channeling my inner mobster. But for real, it's wonderfully practical. Thanks for the pics.
  8. Can you post a picture, so I can try to inspire my better half? πŸ˜„ 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. πŸ™„
  9. 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!
  10. Yes! I'm buried under V-day production, but I still love their stuff.
  11. That's a good idea. Should I reduce the champagne some, to get rid of the fizzies?
  12. 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!
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