The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Brad Churchill's Discussions (482)

Discussions Replied To (450) Replies Latest Activity

"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

25 Jun 20
Reply by Andrés Jara

"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

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