Brad Churchill's Discussions (396)

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Discussions Replied To (377)	Replies	Latest Activity
"I have a better idea: Premake your drinking chocolate base using a scaled up recip…" Brad Churchill replied Feb 1, 2011 to Chocolate Drinking Machine Recommendations	29	Oct 28, 2011 Reply by Andy Ciordia
"Several months ago I told Clay I wasn't going to contribute to this forum anymore, b…" Brad Churchill replied Jan 28, 2011 to Marketing Ideas	6	Feb 11, 2012 Reply by Bruce Stone
"I'm not sure about your calcs. However the white ACMC tempering machines hold about…" Brad Churchill replied Nov 13, 2010 to Specific heat capacity of chocolate	10	Nov 13, 2010 Reply by Anthony Lange
"Call me a luddite here, but wouldn't other variables come into play? I'm thinking va…" Brad Churchill replied Nov 13, 2010 to Specific heat capacity of chocolate	10	Nov 13, 2010 Reply by Anthony Lange
"In my opinion, there's much more to it. Banks don't want to own property, and the C…" Brad Churchill replied Aug 4, 2010 to Canadian Chocolate Company Bernard Callebaut Forced into Bankruptcy	2	Aug 9, 2010 Reply by Gwen Borders
"Ok everyone.... My mistake. The quote I received was even MORE INSANE! This compan…" Brad Churchill replied May 29, 2010 to Has anyone used the NETZSCH chocolate machines?	25	Oct 4, 2012 Reply by Jason Whitney
"About 6 months ago I was provided a quote for your larger capacity machine. I still…" Brad Churchill replied May 28, 2010 to Has anyone used the NETZSCH chocolate machines?	25	Oct 4, 2012 Reply by Jason Whitney
"Having done over 5 years of research into the chocolate industry, I can tell you tha…" Brad Churchill replied May 27, 2010 to Has anyone used the NETZSCH chocolate machines?	25	Oct 4, 2012 Reply by Jason Whitney
"Your chocolate wasn't in temper when it went into the molds. The temperature ranges…" Brad Churchill replied May 17, 2010 to Why is my chocolate so shiny but soft and pliable?	7	Sep 2, 2010 Reply by verhagen
"Sandra; This is quite a long thread, and there's a lot of good points made througho…" Brad Churchill replied May 16, 2010 to Chocolatiers = Re-melters?	147	Jun 12, 2012 Reply by Ramon Recalde

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Top Discussions

1	melanger necessary?
2	Emerging Chocolatier with questions.
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Brad Churchill's Discussions (396)

"I have a better idea: Premake your drinking chocolate base using a scaled up recip…"

"Several months ago I told Clay I wasn't going to contribute to this forum anymore, b…"

"I'm not sure about your calcs. However the white ACMC tempering machines hold about…"

"Call me a luddite here, but wouldn't other variables come into play? I'm thinking va…"

"In my opinion, there's much more to it. Banks don't want to own property, and the C…"

"Ok everyone.... My mistake. The quote I received was even MORE INSANE! This compan…"

"About 6 months ago I was provided a quote for your larger capacity machine. I still…"

"Having done over 5 years of research into the chocolate industry, I can tell you tha…"

"Your chocolate wasn't in temper when it went into the molds. The temperature ranges…"

"Sandra; This is quite a long thread, and there's a lot of good points made througho…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Weird Flavors and Inclusions in Chocolate