The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Brad Churchill's Discussions (475)

Discussions Replied To (444) Replies Latest Activity

"Clay;   Thanks for the reply.  I'm not interested in debating anything with you eith…"

Brad Churchill replied Feb 8, 2011 to Interesting Visitors....

13 Feb 11, 2011
Reply by Brad Churchill

"Interesting reply Clay.   You spend a lot of time wondering why I don't ship or deli…"

Brad Churchill replied Feb 8, 2011 to Interesting Visitors....

13 Feb 11, 2011
Reply by Brad Churchill

"I forgot to mention in my earlier post that lecithin can also thicken chocolate too,…"

Brad Churchill replied Feb 8, 2011 to Natural Chocolate sauce original recipe with decent shelf life ????

6 Feb 21, 2011
Reply by Jonathan Edelson

"Actually, in reference to lecithin being an emuslifier in chocolate, you are incorre…"

Brad Churchill replied Feb 7, 2011 to Natural Chocolate sauce original recipe with decent shelf life ????

6 Feb 21, 2011
Reply by Jonathan Edelson

"crème fraîche is a hoity toity term for high fat sour cream, so unless you want sour…"

Brad Churchill replied Feb 4, 2011 to First attempt at making truffles

11 Feb 5, 2011
Reply by Dan

"Peter Greweling's book is EXCELLENT!   I own a copy, have read it several times now,…"

Brad Churchill replied Feb 4, 2011 to First attempt at making truffles

11 Feb 5, 2011
Reply by Dan

"Heavy cream IS whipping cream.  Usually anything with more than 30% Milk Fat is cons…"

Brad Churchill replied Feb 2, 2011 to First attempt at making truffles

11 Feb 5, 2011
Reply by Dan

"I have a better idea:   Premake your drinking chocolate base using a scaled up recip…"

Brad Churchill replied Feb 1, 2011 to Chocolate Drinking Machine Recommendations

48 Feb 4
Reply by Louise O' Brien

"Several months ago I told Clay I wasn't going to contribute to this forum anymore, b…"

Brad Churchill replied Jan 28, 2011 to Marketing Ideas

6 Feb 11, 2012
Reply by Bruce Stone

"I'm not sure about your calcs. However the white ACMC tempering machines hold about…"

Brad Churchill replied Nov 13, 2010 to Specific heat capacity of chocolate

10 Nov 13, 2010
Reply by Anthony Lange

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