Brad Churchill's Discussions (396)

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Discussions Replied To (377)	Replies	Latest Activity
"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
"If you'd like to learn a little more, here's a good video and links to others about…" Brad Churchill replied Mar 6, 2010 to Working Chocolatier Q&A	21	Apr 30, 2010 Reply by Brad Churchill
"Wow. Such rudeness. The original question was to incite advice from people to help…" Brad Churchill replied Mar 6, 2010 to Working Chocolatier Q&A	21	Apr 30, 2010 Reply by Brad Churchill
"In my opinion and experience (and I have a LOT of experience), if you are making con…" Brad Churchill replied Mar 4, 2010 to Working Chocolatier Q&A	21	Apr 30, 2010 Reply by Brad Churchill
"Contact John Nanci at www.ChocolateAlchemy.com He sells the Santhas and various "OE…" Brad Churchill replied Feb 23, 2010 to Stainless steel parts for santha 10 lb melanger	1	Feb 23, 2010 Reply by Brad Churchill
"Deedee; The best way to use your Santha, is as follows: 1. Preheat the Santha bin a…" Brad Churchill replied Feb 19, 2010 to ALOHA ~ turning cacao beans and/or nibs into liquid for chocolate making ... techniques/equipment etc ~ MAHALO	5	Feb 19, 2010 Reply by Brad Churchill
"Last summer I received a sample from some guys who claimed to be "up and comers" in…" Brad Churchill replied Feb 16, 2010 to Cocao in Haiti ?	6	Mar 15, 2010 Reply by Ilana

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Brad Churchill's Discussions (396)

"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…"

"If you'd like to learn a little more, here's a good video and links to others about…"

"Wow. Such rudeness. The original question was to incite advice from people to help…"

"In my opinion and experience (and I have a LOT of experience), if you are making con…"

"Contact John Nanci at www.ChocolateAlchemy.com He sells the Santhas and various "OE…"

"Deedee; The best way to use your Santha, is as follows: 1. Preheat the Santha bin a…"

"Last summer I received a sample from some guys who claimed to be "up and comers" in…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

melanger necessary?

Weird Flavors and Inclusions in Chocolate