Brad Churchill's Discussions (396)

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Discussions Replied To (377)	Replies	Latest Activity
"Charlie; Don't waste your money buying a third roaster for cacao. As long as you ca…" Brad Churchill replied Feb 16, 2010 to Equipment Suggestions	1	Feb 16, 2010 Reply by Brad Churchill
"Mike; The marks you are getting are from the mold itself and not your processes. To…" Brad Churchill replied Feb 4, 2010 to Dealing with mold release marks	15	Feb 17, 2010 Reply by Mike
"Pierre; One thing you want to keep in mind is that nobody will tell you what the va…" Brad Churchill replied Feb 2, 2010 to Local Regulations for opening a Chocolate Shop. Kitchen- Yes or No?	14	Feb 5, 2010 Reply by Wendy Buckner
"Hey everybody. I'm glad I was able to help. Just make sure there's some left for me!…" Brad Churchill replied Jan 25, 2010 to Cacao Pods	10	Jan 25, 2010 Reply by Brad Churchill
"Many craft stores also carry cake decorating and hobby confection making supplies su…" Brad Churchill replied Jan 5, 2010 to Need Help in Finding A certain product	3	Jan 21, 2010 Reply by Bud Stockwell
"Brian; Here's where your problem may very well lie. Chocolate at a pre-crystalizati…" Brad Churchill replied Jan 5, 2010 to General Tempering Question	19	Oct 11, 2010 Reply by Bud Stockwell
"Carol; For hand dipping the truffles, my staff use 6 ACMC machines, and then for la…" Brad Churchill replied Jan 4, 2010 to General Tempering Question	19	Oct 11, 2010 Reply by Bud Stockwell
"Assuming you're talking about the swirl, that's correct. It's chocolate that has blo…" Brad Churchill replied Jan 4, 2010 to General Tempering Question	19	Oct 11, 2010 Reply by Bud Stockwell
"Bud; There are two potential problems I can see, given that I don't know what your…" Brad Churchill replied Jan 4, 2010 to General Tempering Question	19	Oct 11, 2010 Reply by Bud Stockwell
"My apologies. I spelled it wrong. www.montosogardens.com (just bought some more po…" Brad Churchill replied Jan 3, 2010 to Cacao Pods	10	Jan 25, 2010 Reply by Brad Churchill

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

"Charlie; Don't waste your money buying a third roaster for cacao. As long as you ca…"

"Mike; The marks you are getting are from the mold itself and not your processes. To…"

"Pierre; One thing you want to keep in mind is that nobody will tell you what the va…"

"Hey everybody. I'm glad I was able to help. Just make sure there's some left for me!…"

"Many craft stores also carry cake decorating and hobby confection making supplies su…"

"Brian; Here's where your problem may very well lie. Chocolate at a pre-crystalizati…"

"Carol; For hand dipping the truffles, my staff use 6 ACMC machines, and then for la…"

"Assuming you're talking about the swirl, that's correct. It's chocolate that has blo…"

"Bud; There are two potential problems I can see, given that I don't know what your…"

"My apologies. I spelled it wrong. www.montosogardens.com (just bought some more po…"

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Working on a cocoa farm