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  1. Playing around with some egg designs. TBD which ones make the cut. Also waiting on a new order of cocoa butter colors so there will be more testing soon!
  2. The nice sold slightly better (as I suspected and was prepared for knowing my customers). I offered a slight discount when buying a box of each and that seemed to help balance out my inventory.
  3. Finally back on the forums to get some Valentine’s inspiration and thought I’d share my Christmas collections. I can never narrow down the flavors that I want to make, so as usual, I overdid it. I made 24 different bonbons this year in order to fulfill my idea of offering a “nice” box (more traditional flavors) and a “naughty” box (more non traditional flavors and more dark chocolate). Nice box flavors: turtle, salted caramel, strawberry, peanut butter, cookie butter, hot chocolate, peppermint, coffee, coconut, key lime, raspberry cheesecake, and hazelnut gianduja Naughty box flavors: rosemary olive oil, bananas foster caramel, kalamansi, spiked eggnog, salt and pepper, peanut butter pretzel, creme brûlée, pecan gianduja ganache, dark chocolate passion fruit, hazelnut latte, mango habanero, and chai I’m going to stick with a much more manageable number of flavors for Valentine’s Day!
  4. Here are a few of my pictures from the weekend so far. A few of us went to the City Museum last night and had too much fun. Can you spot Willow in the last picture?
  5. I made it to Atlanta. One more flight to go! I don’t travel by myself very often and I’m realizing that airports are so much easier without 3 little kids in tow. It’s kind of relaxing to sit here while I know my husband is at home running carpool and after school activities 😂
  6. Thanks for the input! It is all very helpful. I’m a big planner so when I saw the words “self directed” on the outline I had a little moment of anxiety. I feel better now 😅.
  7. This will be my first workshop and I'm wondering a few things. How will the workshop days go and what do I need to bring/be prepared for? Since I'm flying in and space is limited, I wanted to be sure I am clear about what to expect. I know to bring chocolates for the social, but I'm confused about the self-directed portions.
  8. I’m also fine with Bulrush, especially since I won’t be able to make it to the Thursday night dinner. Can you explain how the chocolate trade social usually goes? Do I just bring a bunch of chocolates to share?
  9. I’m interested in buying your spot, as long as I don’t have to be a “master” in order to do the master class. This will be my first workshop so I have no idea what to expect.
  10. Eggs are so much fun to paint! Flavors are: *Milk chocolate cookie butter meltaway with a chocolate and biscoff crunch layer. *caramel, pretzel, dried cranberry, and dark chocolate pecan gianduja *peanut butter *caramel, honey roasted peanuts, and peanut butter
  11. I’ve made his pecan gianduja cream ganache and have had the same problem in the past. I just added more chocolate. I have also found now that I have an EZ temper that adding silk helps mine firm up much better than when I’ve tried to temper it by hand. I do like that the cream ganache is not as firm as a straight up gianduja though.
  12. I have some fun egg molds that I want to make for Easter, but they are an awkward size. Too small to leave hollow and fill with small candies, but big enough that my normal bonbon fillings are just too rich. I plan to keep them as half eggs. I will do some peanut butter filled ones but am having trouble coming up with other ideas. Any suggestions? (Picture to show size)
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