The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Brad Churchill's Discussions (482)

Discussions Replied To (450) Replies Latest Activity

"Gwen: your challenge for me to lay my cards on the table is kind of dumb, given the…"

Brad Churchill replied Jun 13, 2009 to Secrets

35 Jun 15, 2009
Reply by Clay Gordon

"I would say so. Not that I'm defending them or anything, but one of the most import…"

Brad Churchill replied Jun 12, 2009 to Bean to bar chocolate makers

138 Apr 4
Reply by Aura

"I've read in other online locations that TCHO in fact DOES supervise the roasts. How…"

Brad Churchill replied Jun 12, 2009 to Bean to bar chocolate makers

138 Apr 4
Reply by Aura

"Seeing as her comment was directed at me, I feel I need to respond. I never said any…"

Brad Churchill replied Jun 12, 2009 to Secrets

35 Jun 15, 2009
Reply by Clay Gordon

"Brad Churchill here from Choklat (www.SoChoklat.com) in Calgary Alberta. We're defi…"

Brad Churchill replied Jun 10, 2009 to Bean to bar chocolate makers

138 Apr 4
Reply by Aura

"Gwen; You contradict yourself by saying in the same post that you sell your confect…"

Brad Churchill replied Jun 7, 2009 to Secrets

35 Jun 15, 2009
Reply by Clay Gordon

"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

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