Heartbreakers Creative Confections

Heartbreakers Creative Confections Welcome to the Heartbreakers Creative Confections page! Portuguese woman-owned, based in Western MA. Located in Palmer, MA
Servicing Hampden County/Western MA!

Products and services vary, so inquire within and do not hesitate to ask any questions, or if you have any special requests you may not have seen (yet). If given enough time in advance, I may be able to provide what you're looking for.

*Note: Having been a huge fan of chocolate and other confectionaries for 20+ years, I've dabbled in making truffles, pralines/filled chocolates (see bunnies photo

), lollipops (see Halloween pops), among other edibles such as pumpkin bread, cupcakes, cookies, and brownies. I'm currently also offering macarons and meringues. If any of those interest you, feel free to inquire and we can discuss details and pricing then.

**6/7/22 - I just wanted to update, please keep in mind that prices will fluctuate due to inflation, and also the complexity of a request. I will do my best to keep my prices fair and hoping food/ingredient prices will decrease in the near future.

Ok. This is cool. A black cheesecake and with vintage piping? Nice
05/28/2026

Ok. This is cool. A black cheesecake and with vintage piping? Nice

I made more and added some lemon, though it wasn't enough as it's barely noticeable. The heart-shaped one was for a co-w...
05/12/2026

I made more and added some lemon, though it wasn't enough as it's barely noticeable. The heart-shaped one was for a co-worker's belated birthday and she's leaving at the end of the month (I don't normally do this for co-workers). Decided to make it purty with halved dates (deglet noor (not as sweet as medjool, but still delicious), strawberries and blueberries.

The caramel appears to be my biggest issue and it's something I have to play with considering the type of sugar I use (cane, so it's colored, making looking for a color of caramel harder, which is why I would rather temperature to go by - I just don't understand how baking is a science, yet back in the day they used tea cups and stuff)...

If anyone is interested in those smaller flan, let me know!

I know, I dropped the ball for Mother's Day this year. So for any of you who anticipated purchasing from me, I deeply ap...
05/10/2026

I know, I dropped the ball for Mother's Day this year. So for any of you who anticipated purchasing from me, I deeply apologize. I actually had every intention of making stuff but it snuck up on me. For some reason I thought I still had time. So having said that, I decided to make flan for my mother. This is my first attempt ever, I'm pretty proud regardless. The caramel was a disaster. For the first time I've ever made caramel it actually crystallized on me the second attempt, the first I pretty much forgot about it, so it was burnt caramel. And I followed a recipe from a trusted source, following along what the color should have looked like; I should have just gone with my gut especially after researching other recipes where they all looked for a Golden color. Either way, they came out okay. The whole point was so that you could see the form of the mold that I used, but that's where the caramel pooled and I didn't think to spread it and it was like candy. Either way I tasted it as one broke, and I think it came out okay. Pretty tasty. Lots of vanilla bean.

I also wanted to add either half of a strawberry, or a blackberry on each, forgot about that too. So they're not presented the way I wanted them to be. I will attempt more. Do not fret. I may actually add this as a staple for anyone who may be interested.

Also, Happy Mother's Day to all of you mothers out there! Go ahead, do nothing! Let your kids and husband pamper you (if such a thing is possible).

My sister needed last min cakes for the girls and one of them requested brownie (thank God, as cake isn't exactly in my ...
05/04/2026

My sister needed last min cakes for the girls and one of them requested brownie (thank God, as cake isn't exactly in my skill set). I tripled a small batch brownie recipe from a favorite blogger (Scientifically Sweet (seriously, I get rave reviews from her cookie recipes that I make, to which I add my own thing, become of course I do)). Since these were roughly the 4", I didn't have to cut the brownie horizontally as I was able to get 4 hearts. I added a caramel ganache filling with salted caramel (so much learning here... Used the Callebaut Gold and added Coop salted caramel - may, or may not have been the best idea) and covered the cake with semi-sweet ganache to which I colored with black cocoa butter. The piping was the fastest part and as you can see, first time with ruffles. In the end, the learning boils down to my time management and trying to do everything at the same time when things like making ganache and whipping it needs undivided attention (very easy to split ganache if you overheat the cream, or even reheat the ganache, then there's over whipping causing it to be grainy).

Over all, I'm happy with the turnout and give people who bake and decorate cakes so much credit. How are these people not constantly stressed out? Lol.

Oh, the numbers and flowers are gold chocolate using a mold. Decorating those is stupid easy, a literal child could do it.

Not shown because I always forget to take pictures is S'mores Cookies and the usual strawberries.

Blue/Bronze (can't really see the bronze, unfortunately) - Semi-sweet shell, filled with Hazelnut Gianduja & White Choco...
04/05/2026

Blue/Bronze (can't really see the bronze, unfortunately) - Semi-sweet shell, filled with Hazelnut Gianduja & White Chocolate Crispearls, capped in Milk Chocolate

Gold - Semi-sweet shell, soft Caramel filling, capped in Milk Chocolate

Pink - Semi-sweet filled with Strawberry Ganache

Yellow/Green - Milk Chocolate filled with Pistachio Ganache / Fiuelletine (crushed crispy crepes)

Purple - Semi-sweet filled with Chocolate Ganache

I had to try them all, of course. All recipes are being kept as I believe these to be the best I've made so far.

If there are any left over, they will be available for Mother's Day, for anyone who may be interested. Otherwise, I'll likely make more, since I have quite a bit of some of the fillings left over.

PB filled milk chocolate bunnies, peanut butter cups, and egg-shaped bonbons in caramel, hazelnuts, pistachio, chocolate...
04/05/2026

PB filled milk chocolate bunnies, peanut butter cups, and egg-shaped bonbons in caramel, hazelnuts, pistachio, chocolate, and strawberry. Pretty happy with how this little package turned out.

PB filled milk chocolate bunnies
03/31/2026

PB filled milk chocolate bunnies

Strawberry and semi-sweet filled semi-sweet chocolate bon bon eggs.
03/31/2026

Strawberry and semi-sweet filled semi-sweet chocolate bon bon eggs.

Reminder, if you're looking for better chocolate options for Easter, contact me. Keep in mind, my prices reflect the ing...
03/17/2026

Reminder, if you're looking for better chocolate options for Easter, contact me. Keep in mind, my prices reflect the ingredients I use (I do not use melts, which are far cheaper, nor do I use chocolate chips from the grocery store - I use Belgium chocolate).

Other options not shown are the strawberries, which I can offer, as well, if that is something you would rather give.

Easter is coming up, so if you're interested, message me with what you would like.Belgium couverture chocolate flavors a...
03/09/2026

Easter is coming up, so if you're interested, message me with what you would like.

Belgium couverture chocolate flavors available: semi-sweet (roughly 54% cacao), bittersweet (roughly 60%-70%), milk chocolate, white chocolate, blonde chocolate (think caramel flavor), passionfruit, strawberry and raspberry. I can make other types upon request, like cookies 'n cream (per one of my nieces' one year), for example. I can mix chopped nuts, crisped rice, cornflakes, sprinkles (some will look faded in color due to them being organic and colored with vegetable dyes), graham crackers, potato chips (trust me on this), pretzels... And they can all be molded as bars, or as the rabbits shown. I can also do fillings in those flatter rabbits, like ganache, peanut butter, caramel, Dubai...

The geometric looking bunnies would be hollow (they're 3D) and can remain that way, or they can be filled with jelly beans (I typically get Jelly Belly, or organic type), gummies (gummy bears, etc), etc - whatever you want.

I hope these photos show you the options at your disposal... Oh, can also make Easter "bark".

Address

Palmer, MA
01069

Telephone

+14132623233

Website

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