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Sandy Phillips
  • Female
  • Austin, TX
  • United States
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  • Landen Zernickow
  • Deanna Moore

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Alternative sugars used?

Started this discussion. Last reply by Ernesto Bugarin Pantua Jr. Aug 23. 5 Replies

Hi everyone,We have been asked many times to make a chocolate that diabetics can have, and I understand beet sugar works well for that purpose.  Has anyone here tried using beet sugar in their…Continue

What causes these swirls?

Started this discussion. Last reply by Sandy Phillips Jun 9. 4 Replies

Hello,My hubby and I have been making dairy, gluten and soy free 'milk" chocolate.  We've just started trying out a melanger and can't figure out what is causing the swirls in the pictures.  Here is…Continue

 

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Latest Activity

Ernesto Bugarin Pantua Jr. replied to Sandy Phillips's discussion Alternative sugars used?
"yeah we are producing chocolates sweetened with coconut sugar 60% & 70% Chocolate bars plain & spicy. Ernesto "
Aug 23
Gap replied to Sandy Phillips's discussion Alternative sugars used?
"A lot of info on the Chocolate Alchemy forum as well - eg., here: http://chocolatetalk.proboards.com/thread/391 "
Aug 23
Sebastian replied to Sandy Phillips's discussion Alternative sugars used?
"Remember, as far as the human body metabolism goes, sugar is sugar.  if you're marketing directly for a diabetic market, please be sure you understand the impact of glycemic index and sugars (pretty much any of the pentoses and hexoses -…"
Aug 22
Fanny-Min Becker replied to Sandy Phillips's discussion Alternative sugars used?
"Yes, coconut sugar, or granulated coconut nectar.   Pure Cacao + Granulated Coco Nectar.  Our (fair trade) producer has been making them since 2009.  They are wonderful!…"
Aug 22
Landen Zernickow replied to Sandy Phillips's discussion Alternative sugars used?
"Hi Sandy! We haven't tried fruit sugar, but we've tried the difference between Stevia, cane sugar, and raw sugar. Check out our post on Rootchocolate.com here: http://rootchocolate.com/2014/08/08/sugar-sugar/"
Aug 22
Sandy Phillips replied to Sandy Phillips's discussion Santha 11 for sale in the group Classifieds - For Sale or Wanted
"The machine was sold already, have a great day!"
Aug 21
Landen Zernickow and Sandy Phillips are now friends
Aug 21
Sandy Phillips posted a discussion

Alternative sugars used?

Hi everyone,We have been asked many times to make a chocolate that diabetics can have, and I understand beet sugar works well for that purpose.  Has anyone here tried using beet sugar in their chocolate?  Or have you tried coconut sugar as well?  Thanks!See More
Aug 20
Sandy Phillips and Deanna Moore are now friends
Aug 6
Alek Dabo replied to Sandy Phillips's discussion Santha 11 for sale in the group Classifieds - For Sale or Wanted
"Hello, I am interested but have 3 questions : What year model is your Santha 11? Is it 110 Volts ? Where are you located ?  Thank you very much, Alek@cacaoauthority.com"
Jul 24
Sandy Phillips might attend Dallas Chocolate / Sander Wolf's event
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Dallas Chocolate Festival at Addison Conference Centre

September 13, 2014 from 9am to 4pm
The Fifth Annual Dallas Chocolate Festival takes place on September 13, 2014, at the Addison Conference Centre in Addison, TX.See More
Jul 23
Sandy Phillips added a discussion to the group Classifieds - For Sale or Wanted
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Santha 11 for sale

We have a Santha 11 for sale, the bowl and wheels have been used about 10 times and the motor unit was just replaced by Santha.  We do not use soy or dairy so our chocolate is too thick for this unit over the long haul.  Asking $400 as it is almost new with no issues.  See More
Jul 23
Sandy Phillips replied to Sandy Phillips's discussion What causes these swirls?
"Thank you very much! :)"
Jun 9
Louwegi replied to Sandy Phillips's discussion What causes these swirls?
"It really all depends. Once our dark chocolate comes to temperature(88.7f in our case) we wait 10 minutes, and then test by dipping a piece of parchment paper in the chocolate. If there are any issues with setting up (streaks, etc) we wait a little…"
Jun 9
Sandy Phillips replied to Sandy Phillips's discussion What causes these swirls?
"Thanks Louwegi!  :) How long have you found it optimal to let it sit at 87?  It is getting agitated the whole time.  "
Jun 9
Louwegi replied to Sandy Phillips's discussion What causes these swirls?
"Did you pour as soon as it got to 87degrees ? Ive had issues with pouring right away, not allowing enough time for the correct crystal formations to proliferate. There can be pockets of perfectly tempered chocolate and not-so-well tempered in the…"
Jun 9

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
Making dairy free magic shell by mistake!
My favorite chocolate is:
NoCowNoHow
Business Web Page (URL)
www.nocownohow.com

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