The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Brad Churchill's Discussions (475)

Discussions Replied To (444) Replies Latest Activity

"If the beans were moist, roasting would remove the moisture, hence making them light…"

Brad Churchill replied Jun 5, 2009 to Dry Cocoa Bean to Cocoa liqueor ratio

4 Jun 5, 2009
Reply by David Flemming

"This all depends on how moist your beans were, and how well you winnow. The number…"

Brad Churchill replied Jun 5, 2009 to Dry Cocoa Bean to Cocoa liqueor ratio

4 Jun 5, 2009
Reply by David Flemming

"Thanks! It's made a big difference for our business. Brad"

Brad Churchill replied Jun 4, 2009 to Secrets

35 Jun 15, 2009
Reply by Clay Gordon

"Michelle; There are still some unknowns. First of all, the 40% you refer to is mos…"

Brad Churchill replied Jun 3, 2009 to Chocolate Fountain

8 Jun 16, 2009
Reply by Ilana

"There could be many reasons. Are you using a milk chocolate specifically formulated…"

Brad Churchill replied Jun 2, 2009 to Chocolate Fountain

8 Jun 16, 2009
Reply by Ilana

"Your chocolate has uneven temperatures in it as it's molded. Stir, Stir, Stir. The…"

Brad Churchill replied Jun 1, 2009 to Tempered Chocolate

16 Jun 2, 2009
Reply by Keerran

"Gwen; The quote you have pulled from our website refers directly to our Monday even…"

Brad Churchill replied May 31, 2009 to Secrets

35 Jun 15, 2009
Reply by Clay Gordon

"There's a great thread on alternative sweeteners for chocolate at the following webs…"

Brad Churchill replied May 30, 2009 to xylitol in chocolate?

5 Jun 7, 2009
Reply by Nat

"Gwen; That is exactly what we mean. Hell.... Our prices are almost free in comparis…"

Brad Churchill replied May 26, 2009 to Secrets

35 Jun 15, 2009
Reply by Clay Gordon

"I don't see anything wrong with asking and telling. Purdy's Chocolate here in Canada…"

Brad Churchill replied May 26, 2009 to Secrets

35 Jun 15, 2009
Reply by Clay Gordon

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