Brad Churchill's Discussions (396)

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Discussions Replied To (377)	Replies	Latest Activity
"Shows: Your time is worth money. Calculate your time at $100 per hour starting with…" Brad Churchill replied Apr 22 to Opening a retail chocolate shop	22	May 14 Reply by Mim
"Hi Karen; Here are some tips. I hope they help: 1. If you are just a chocolate s…" Brad Churchill replied Apr 22 to Opening a retail chocolate shop	22	May 14 Reply by Mim
"I have a champion juicer. I had it before I started making chocolate, and used it a…" Brad Churchill replied Apr 20 to Pre Grinders and particle size	10	May 3 Reply by Mike
"Mike; Grinding your nibs prior to putting them into the cocoatown mill, will not el…" Brad Churchill replied Apr 19 to Pre Grinders and particle size	10	May 3 Reply by Mike
"Hi Larry; I think I can be of assistance here. Believe it or not, the difficulty is…" Brad Churchill replied Apr 19 to Brand name for our hand-made chocolate.	2	Apr 20 Reply by Illarion Makarikhin
"With regard to the high fructose corn syrup issue, just switch to honey as a sweeten…" Brad Churchill replied Apr 14 to Almond Paste: Make it or buy it?	5	Apr 15 Reply by Giovanna
"Hi Daniela; There's an online course called Ecole Chocolate (http://www.ecolechocola…" Brad Churchill replied Apr 14 to Chocolatier Certification	3	Apr 14 Reply by TheChocolateMan
"I'm all for making ingredients when possible, but I have tried to make almond paste,…" Brad Churchill replied Apr 13 to Almond Paste: Make it or buy it?	5	Apr 15 Reply by Giovanna
"Hey Fin; There is only one species, and it's called Theobroma Cocoa. There are "var…" Brad Churchill replied Apr 10 to Cacao genetics	3	Apr 10 Reply by Fin
"Can you post a photo of what you are describing?" Brad Churchill replied Apr 9 to Question on Tempering and Scraper	4	Apr 14 Reply by Daniela Vasquez

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1	Premade truffle shels- necessity or copout?
2	CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)
3	financing a chocolate shop
4	Tempering Machine VS Melter
5	Best Drizzling Method?

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Brad Churchill's Discussions (396)

"Shows: Your time is worth money. Calculate your time at $100 per hour starting with…"

"Hi Karen; Here are some tips. I hope they help: 1. If you are just a chocolate s…"

"I have a champion juicer. I had it before I started making chocolate, and used it a…"

"Mike; Grinding your nibs prior to putting them into the cocoatown mill, will not el…"

"Hi Larry; I think I can be of assistance here. Believe it or not, the difficulty is…"

"With regard to the high fructose corn syrup issue, just switch to honey as a sweeten…"

"Hi Daniela; There's an online course called Ecole Chocolate (http://www.ecolechocola…"

"I'm all for making ingredients when possible, but I have tried to make almond paste,…"

"Hey Fin; There is only one species, and it's called Theobroma Cocoa. There are "var…"

"Can you post a photo of what you are describing?"

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Promote TheChocolateLife

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Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

financing a chocolate shop

Tempering Machine VS Melter

Best Drizzling Method?