The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Brad Churchill's Discussions (482)

Discussions Replied To (450) Replies Latest Activity

"Correct."

Brad Churchill replied Mar 8, 2012 to At what stage to add lecithin

12 Mar 9, 2012
Reply by Chirag Bhatia

"Journey, you're right that Soy lecithin (and that's what was being referred to in an…"

Brad Churchill replied Mar 8, 2012 to At what stage to add lecithin

12 Mar 9, 2012
Reply by Chirag Bhatia

"Lecithin is NOT an emulsifier, and chocolate is not an emulsion.  Chocolate is essen…"

Brad Churchill replied Mar 8, 2012 to At what stage to add lecithin

12 Mar 9, 2012
Reply by Chirag Bhatia

"Depreciation is an accounting function, the calculation of which is derived from a n…"

Brad Churchill replied Mar 8, 2012 to Depreciation

2 Mar 8, 2012
Reply by Jeff Nelson

"Tom;   Two of the three most important components of making chocolate are 1) ferment…"

Brad Churchill replied Mar 8, 2012 to Chocolate maker wanted

5 Mar 9, 2012
Reply by Tom McDonough

"If your coatings are too thin, they will most likely break as the chocolate crystali…"

Brad Churchill replied Mar 6, 2012 to leaking caramels

6 Mar 7, 2012
Reply by Virginia Sybert

"Andy; I've been invited skydiving before.  My propensity for pushing the envelope an…"

Brad Churchill replied Feb 29, 2012 to How does one make a living in the chocolate business?

17 Mar 4, 2012
Reply by Daniel Herskovic

"I have a question...   Where can you get good quality 3D molds like this? "

Brad Churchill replied Feb 28, 2012 to 2-Piece Rabbit Molds

5 Feb 28, 2012
Reply by Kerry

"Kerry;   You're absolutely right, and I was absolutely wrong.   I learned something…"

Brad Churchill replied Feb 27, 2012 to Cream Filling

19 Mar 1, 2012
Reply by Gita Schurder

"Our bars have a lot of fine detail, and are cleaned with water/Amonium Hydroxide on…"

Brad Churchill replied Feb 26, 2012 to Cleaning Chocolate Molds

80 Sep 22
Reply by david ghobril

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