Forum Activity for @Amber Fawson

FOR SALE: Northern California Chocolate Business with Nationwide Retail Program

Posted in: News & New Product Press (Read-Only)

Hello Chocolate Life Members!

I am a chocolate maker in California and have been in business for three years. I am beginning to put together plans to sell my business this spring, once we make it through the valentines rush (we just had baby #4 and I'm sure you can guess that now things are starting to get a little busy around here!)

We have a nationwide wholesale program and corporate gifting program, as well as solid website sales with a good FB and IG crowd following us, and a great portfolio of major media hits.

Our product list is solid as is but I've always thought it needs a good truffle line from someone creative.

We are hoping to start looking at any interest or offers come March or April, but I am more than happy to chat about any interest or questions before then. We are somewhat flexible with the details of selling, we just want to make it work out!

Also, if anyone has sold a business in the past and has any words of advice, I would absolutely love any!

Thank you!!

Amber

updated by @Amber Fawson: 12/13/24 12:16:07

bloom from a peanut butter cup?

Posted in: Tech Help, Tips, Tricks, & Techniques

Thank you so much, Scott! I am on my way over to do some reading right now.

bloom from a peanut butter cup?

Posted in: Tech Help, Tips, Tricks, & Techniques

Andrea,

That is so good of you to go to the trouble to see my reply--or glimpses of it rather! Thank you! (I am not sure why my reply disappeared but to type this I'm trying a new computer at least!)

That is very helpful info about Wybauw's recipe, and it would be wonderful to have something cleaner. I'm amazed and encouraged about the shelf life.

And yes, the chocolate is listed as having anhydrous milk fat (the peanut butter has peanuts, sugar, palm kernel oil, lactose, salt, and soy lecithin).

Thank you so much for this!! It is so appreciated.

Amber

bloom from a peanut butter cup?

Posted in: Tech Help, Tips, Tricks, & Techniques

bloom from a peanut butter cup?

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi everyone. I'm working on a new product that has a peanut butter cup sitting on top of a block of solid chocolate. I was surprised to find that, after making a few batches, the block of chocolate bloomed after just a week or two, sort of dusty-looking bloom right around where the peanut butter cup sits. I'm sourcing all-natural peanut butter cups from one of our product providers and am just trying to understand why the chocolate in their peanut butter cups doesn't bloom, but our block of chocolate beneath the cup does. I would love and appreciate any tips or hints! Thank you!!

updated by @Amber Fawson: 04/28/15 01:26:35

Where does Sephra Chocolate come from?

Posted in: Tasting Notes

I just had to take a moment to second Clay's note with a big thank you. It has been totally incredible for a newbie like me to have my question addressed so graciously by industry pros/rockstars : ) Thanks, everyone, and thanks, Clay for making a discussion like this possible.

Where does Sephra Chocolate come from?

Posted in: Tasting Notes

Braun,

Thank you for taking a moment to drop a note and for your gracious (and very fun) reply. I'm on pins and needles to see who gets to take home the Sephra!

Where does Sephra Chocolate come from?

Posted in: Tasting Notes

Sebastian,

That's totally fair, and a good point! (though you are killing me, you know : ) I just might try actually calling Sephra, which I somehow had not thought about. It won't hurt. And I just might start sampling a little more callebaut than I have in the past.

Thank you!! I so appreciate the note.

Amber

Where does Sephra Chocolate come from?

Posted in: Tasting Notes

I had a bag of Sephra's milk chocolate (Sephra the chocolate fountain company ) and decided I'd try it out on a couple recipes. I found it was extremely easy to work with and tempered really nicely.

I would LOVE to find out who Sephra has making their chocolate and then find out what else they offer. The Sephra bag I have claims they have a Belgian chocolate maker who makes their signature formula for them.

I thought it might be Callebaut, but after speaking with a technical advisor there who had never heard of Sephra, and then sampling Callebaut's own fountain chocolate, I'm pretty certain it is someone else. Any ideas would be so appreciated!

updated by @Amber Fawson: 04/17/15 06:09:19