The Chocolate Life

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Brad Churchill's Discussions (405)

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Discussions Replied To (386) Replies Latest Activity

"Excellent and very informative post Damion.   Thank you!   Brad"

Brad Churchill replied Mar 20, 2011 to Agave

 11 Mar 20, 2011
Reply by Sharon Ivany

"I've purchased a lot from this lady:   www.SunflowerSugarArtUSA.com   Cheers. Brad"

Brad Churchill replied Mar 19, 2011 to Luster Dust Wholesalers?

 1 Mar 19, 2011
Reply by Brad Churchill

"Without seeing photos, and having worked with chocolate daily now for several years,…"

Brad Churchill replied Mar 12, 2011 to polycarb moulds (was chocolate won't release from molds)

 2 Mar 13, 2011
Reply by Joanne Gaither

"I was under the impression that Tomric offered nothing but thermoformed molds, and n…"

Brad Churchill replied Mar 12, 2011 to chocolates won't release from new moulds

 2 Mar 12, 2011
Reply by Clay Gordon

"Thanks Jessica!  I'll definitely do that."

Brad Churchill replied Mar 2, 2011 to Agave

 11 Mar 20, 2011
Reply by Sharon Ivany

"ChefRubber.com has some great stuff. Pavoni has some AMAZING stuff  www.pavonitalia.…"

Brad Churchill replied Mar 2, 2011 to Chocolate Accessories - where to buy?

 1 Mar 2, 2011
Reply by Brad Churchill

"just curious....   What does chunky/grainy/gritty have to do with emulsification?  …"

Brad Churchill replied Mar 2, 2011 to Agave

 11 Mar 20, 2011
Reply by Sharon Ivany

"Great article!  Congrats on the press!"

Brad Churchill replied Feb 28, 2011 to Hawaiian cacao and chocolate in the news

 4 Mar 1, 2011
Reply by Clay Gordon

"John Nanci over at www.ChocolateAlchemy.com sells some "home scale" melangeurs used…"

Brad Churchill replied Feb 15, 2011 to Stone Grinder for Raw Chocolate

 26 Oct 4, 2011
Reply by Ernesto Bugarin Pantua Jr.

"Unless you have a refiner, you can't add sugar to it without it being grainy.  Sugar…"

Brad Churchill replied Feb 13, 2011 to 90% Dark Chocolate- How can I use it?

 2 Feb 14, 2011
Reply by Corey King

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