Brad Churchill's Discussions (396)

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Discussions Replied To (377)	Replies	Latest Activity
"Awesome tidbit! Thanks Sebastian!" Brad Churchill replied Apr 8 to Food safety when keeping chocolate or compound melted	15	Apr 8 Reply by Brad Churchill
"Shannon; I feel for you. The harsh reality is that what you "know" to exist in oth…" Brad Churchill replied Apr 8 to Food safety when keeping chocolate or compound melted	15	Apr 8 Reply by Brad Churchill
"Here in Canada, the CFIA requires the bacon to be double cured before useable in cho…" Brad Churchill replied Apr 7 to Food safety when keeping chocolate or compound melted	15	Apr 8 Reply by Brad Churchill
"Clay and Sebastian are both spot on with their individual points. I JUST dealt with…" Brad Churchill replied Apr 7 to Food safety when keeping chocolate or compound melted	15	Apr 8 Reply by Brad Churchill
"Clay; My recipe doesn't call for extra water, nor does it call for cream. I can on…" Brad Churchill replied Apr 6 to Fruit ganache	12	Apr 6 Reply by rosanne
"Yes. It's fine. Let me know how it works out for you. Cheers." Brad Churchill replied Apr 5 to Fruit ganache	12	Apr 6 Reply by rosanne
"Try this: 1kg milk chocolate broken into small pieces 500ml of raspberry puree' 125g…" Brad Churchill replied Apr 5 to Fruit ganache	12	Apr 6 Reply by rosanne
"Cooking anything evenly is about heat and airflow. You need both. A good example o…" Brad Churchill replied Apr 5 to Chomping at the bit, but I'd like some advice first...	8	Apr 5 Reply by Thomas Snyder
"You see Tom? I'm not just an uncouth pitbull with a keyboard! HAHAHA! Happy cho…" Brad Churchill replied Apr 5 to Truffle Trouble	13	Apr 16 Reply by Daniela Vasquez
"Keep the beans dry and they will store almost indefinitely. With regard to the qua…" Brad Churchill replied Apr 5 to Chomping at the bit, but I'd like some advice first...	8	Apr 5 Reply by Thomas Snyder

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1	Tempering Machine VS Melter
2	Premade truffle shels- necessity or copout?
3	CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)
4	Emerging Chocolatier with questions.
5	financing a chocolate shop

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Brad Churchill's Discussions (396)

"Awesome tidbit! Thanks Sebastian!"

"Shannon; I feel for you. The harsh reality is that what you "know" to exist in oth…"

"Here in Canada, the CFIA requires the bacon to be double cured before useable in cho…"

"Clay and Sebastian are both spot on with their individual points. I JUST dealt with…"

"Clay; My recipe doesn't call for extra water, nor does it call for cream. I can on…"

"Yes. It's fine. Let me know how it works out for you. Cheers."

"Try this: 1kg milk chocolate broken into small pieces 500ml of raspberry puree' 125g…"

"Cooking anything evenly is about heat and airflow. You need both. A good example o…"

"You see Tom? I'm not just an uncouth pitbull with a keyboard! HAHAHA! Happy cho…"

"Keep the beans dry and they will store almost indefinitely. With regard to the qua…"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Emerging Chocolatier with questions.

financing a chocolate shop