sweetly sinful

It’s been since November since I last posted on this blog — a lot has happened since that last post not the least of which was moving from Austin to Chicago. The Austin Cook With a View kitchen has been retired and is now surely filled with the aromas and foods of India — the buyers of our home were from Southern India and they love to cook so I am glad that the kitchen will remain busy and productive.

As for a new Cook With a View kitchen, we’re in a transition period while Patrick and I explore the Chicago area and decide where to buy our next home. What comes with that however is an exploration of Chicago’s culinary assets — and let me tell you they are bountiful. But before I get to that I wanted to share with you an interview with a friend and former colleague who has recently turned her creative force into a new candy business called Sweetly Sinful Candy Company.

Just in time for valentines day I encourage you to RUN not walk to your computer peruse her website and either call (208-315-3634) or email YUM@SWEETLYSINFULCANDYCO.COM to order your Sweet some sinful sweets and see what kind of trouble you get into!

here’s what Suzann had to say about making candy

CK: So Suzann you are one of the most creative people I know. Is making candy a creative endeavor for you?

SK: It is! Every chocolate I make is a design project, from flavors to color and shape, along with the final sheen and presentation in the box. I love that I can use all my experience as a graphic designer in this business!

CK: Have you been making candy all your life?

SK: I started making candy at 15 – it was my first job! Stirring caramel over a huge kettle, wrapping chocolates and the like. Then it became a holiday tradition making caramels, hard candy, truffles, etc. After a few years of giving them to local friends, they finally talked me into making them for resale!

CK: What is the most surprising thing you have learned about making candy?

SK: Patience is a virtue! And chocolate is as complex and varied as wine. Try one bar made from beans in coastal Ecuador, and it will taste completely different than a bar made from cacao beans grown in the Ecuadoran mountains.

CK: What are your most popular candies? Are these your favorite?

SK: Caramels, no doubt about it. They are my favorite as well, and I really love the fleur de sel caramels dipped in dark Belgian chocolate. They are sublime, and quite addictive.


CK: Ill never forget your stories of working with the Bee Professor in Montana. Have you considered collaborating with him or creating a line of honey candy in honor of his work and that time in your life?

SK: Ahhh…..Dr. Bromenshenk. I love that you remembered that! The bee man with his buzzing behavior. I had not thought of that concept, but it’s sure a cool idea! I may have to process that a little more and come up with something. I do have a ton of honey from my dad’s Montana farmland, and have been conceptualizing something with honey and milk chocolate. Or a lemon, lavender and honey flavored truffle.

CK: Have you found that men and women have different flavor favorites?

SK: Surprisingly, no. Just when you think you can predict something, it becomes the opposite! A big, burly guy loving a white chocolate and plum heart, and his tiny girlfriend going for the super dark chocolate with espresso and whiskey!

CK: Is your family supportive? What advice have they given you on this endeavor?

SK: My family, and most of all my husband, have been behind me 100%! I could not do this without them and their encouragement. They all want me to go for it and make this a full-time endeavor.

CK: Are you interested in your company growing?

SK: Right now, I would like to see slow growth and make a living as a full-time chocolatier, then eventually add an employee or two until I am ready to open a retail chocolate shop. That’s a few years down the road, and I don’t want to get too big. I don’t want to lose sight of my original principles of small batches of hand-crafted artisan confections. No big machines or robot arms here!


Поделиться в соц. сетях

Share to Google Buzz
Share to Google Plus
Share to LiveJournal
Share to MyWorld
Share to Odnoklassniki
Website Pin Facebook Twitter Myspace Friendfeed Technorati del.icio.us Digg Google StumbleUpon Premium Responsive

Leave a Reply

Your email address will not be published. Required fields are marked *