Brad Churchill's Discussions (392)

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Discussions Replied To (373)	Replies	Latest Activity
"Qzina Specialty Foods www.QZina.com" Brad Churchill replied Apr 21, 2010 to cacao butter bulk sought	6	May 14, 2010 Reply by Christopher Taylor
"Jeff; Here are some numbers that will help you greatly with your calculations: 1.…" Brad Churchill replied Apr 17, 2010 to The Business of Chocolate	13	Aug 6, 2011 Reply by Susan Van Horn
"Bob; One great resource for getting you started on small scale chocolate production…" Brad Churchill replied Mar 22, 2010 to liqueur filled chocolate	8	Mar 22, 2010 Reply by Robert Frederick Rankin
"So it's basically back to maltitol then... That's what's commonly used in sugar fre…" Brad Churchill replied Mar 18, 2010 to Functional Candy - Making Chocolate (Candies) Healthy-er	5	Mar 18, 2010 Reply by Kerry
"Robert; I'm interested in learning more about the use of inulin with chocolate. To…" Brad Churchill replied Mar 17, 2010 to Functional Candy - Making Chocolate (Candies) Healthy-er	5	Mar 18, 2010 Reply by Kerry
"Holy Moly...... How many lbs does it roast at one time again?" Brad Churchill replied Mar 14, 2010 to Source of Small Scale Cacao Processing Equipments	24	Sep 16, 2012 Reply by lim.cezar
"Krysia; In our shop, we work with untempered chocolate all of the time, and don't b…" Brad Churchill replied Mar 13, 2010 to Tempering untempered chocolate	8	Jul 10, 2011 Reply by Nicholas Kennedy
"Just thinking out loud here: I wonder if any of the 1.6 Billion lbs of chocolate mad…" Brad Churchill replied Mar 10, 2010 to Belgian Chocolate Makers	10	Mar 12, 2012 Reply by Brad Churchill
"My understanding is that Barry Callebaut is Swiss, not Belgian, and have spoken to r…" Brad Churchill replied Mar 9, 2010 to Belgian Chocolate Makers	10	Mar 12, 2012 Reply by Brad Churchill
"1. How did you get into chocolate and when did you actually start your business? I g…" Brad Churchill replied Mar 8, 2010 to Working Chocolatier Q&A	21	Apr 30, 2010 Reply by Brad Churchill

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Brad Churchill's Discussions (392)

"Qzina Specialty Foods www.QZina.com"

"Jeff; Here are some numbers that will help you greatly with your calculations: 1.…"

"Bob; One great resource for getting you started on small scale chocolate production…"

"So it's basically back to maltitol then... That's what's commonly used in sugar fre…"

"Robert; I'm interested in learning more about the use of inulin with chocolate. To…"

"Holy Moly...... How many lbs does it roast at one time again?"

"Krysia; In our shop, we work with untempered chocolate all of the time, and don't b…"

"Just thinking out loud here: I wonder if any of the 1.6 Billion lbs of chocolate mad…"

"My understanding is that Barry Callebaut is Swiss, not Belgian, and have spoken to r…"

"1. How did you get into chocolate and when did you actually start your business? I g…"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

losing temper w/tempering

Tempering Machine VS Melter