The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Brad Churchill's Discussions (474)

Discussions Replied To (443) Replies Latest Activity

"Hmmmm.....  Interesting concept...."

Brad Churchill replied Sep 7, 2011 to Cracking cocoa beans using a Brazilian coffee sheller

14 Sep 14
Reply by Ilya Snowdon

"Antonino;   I've worked very little with cocoa powder, but based on my research, und…"

Brad Churchill replied Aug 2, 2011 to increase chocolate percentage

2 Aug 3, 2011
Reply by antonino allegra

"Clay;   You're right about the ACMC tempering machines.  I own 6, and 6 is ALL I'll…"

Brad Churchill replied Aug 1, 2011 to CocoaT roaster?

34 Aug 29
Reply by allison roberts

"Holly;   Honestly....  Spending money on a single use cooking implement to do 10-20l…"

Brad Churchill replied Jul 29, 2011 to CocoaT roaster?

34 Aug 29
Reply by allison roberts

"Hi Holly;   I have no experience with a CocoaTown roaster.  However I CAN tell you t…"

Brad Churchill replied Jul 25, 2011 to CocoaT roaster?

34 Aug 29
Reply by allison roberts

"If I may comment too.... 15g is pretty big for a truffle, and 30g is HUGE - especial…"

Brad Churchill replied Jul 18, 2011 to How many per hour

6 Jul 19, 2011
Reply by Magrietha Hendrika du Plessis

"Sephra's Premium Dark Chocolate is made by Callebaut.   Cheers. Brad"

Brad Churchill replied Jul 12, 2011 to Where does Sephra Chocolate come from?

13 Jul 31, 2011
Reply by Richard Foley

"That depends on how much sugar you added.   Sugar won't dissolve in chocolate, and i…"

Brad Churchill replied Jul 11, 2011 to Sugar in Ganache

2 Jul 31, 2011
Reply by Richard Foley

"Keith;   While I can't speak for the woman at the event, I CAN tell you that as a ch…"

Brad Churchill replied Jul 11, 2011 to Chocolatiers = Re-melters?

147 Jun 12, 2012
Reply by Ramon Recalde

"Our truffle centers are firm (refrigerated).  If they are soft, then they tend to st…"

Brad Churchill replied Jun 22, 2011 to Cool Tool: Chocoflex Spherical Truffle Mold

76 Mar 8, 2013
Reply by Jennifer Cooper

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