The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Brad Churchill's Discussions (477)

Discussions Replied To (446) Replies Latest Activity

"You are not tempering your chocolate correctly. It probably looks wickedly shiny and…"

Brad Churchill replied Nov 18, 2013 to gritty chocolate

3 Nov 19, 2013
Reply by Chef Harold

"Bummer.  It sounds like you have a "Friday" machine. Keep in mind that the machine…"

Brad Churchill replied Nov 1, 2013 to Problems with tempering in new Savage Bro. machine

13 Nov 3, 2013
Reply by mduncan

"I have two savage machines and make about 450 bars a day by hand.  I NEVER use seed…"

Brad Churchill replied Nov 1, 2013 to Problems with tempering in new Savage Bro. machine

13 Nov 3, 2013
Reply by mduncan

"I heard that Noka is no longer in business.  Scams don't usually last long."

Brad Churchill replied Oct 30, 2013 to What the Chocolate Industry Needs is A $100 Bar of Chocolate

79 Aug 22
Reply by ChocoFiles

"...and heal bones, increase sex drive, promote fertility, paint your fence, wash you…"

Brad Churchill replied Oct 14, 2013 to Healthy Chocolate

5 Oct 17, 2013
Reply by Clay Gordon

"I'm not sure how old your Savage machines are, but mine are about 5 years old now, a…"

Brad Churchill replied Oct 12, 2013 to Problems with tempering in new Savage Bro. machine

13 Nov 3, 2013
Reply by mduncan

"The savage machines agitate the chocolate very slowly.  We make about 400, 90g bars…"

Brad Churchill replied Oct 11, 2013 to Problems with tempering in new Savage Bro. machine

13 Nov 3, 2013
Reply by mduncan

"I agree. The Savage Firemixer works great.  We have one, and just dump the ingredien…"

Brad Churchill replied Oct 10, 2013 to Equipment for making caramel / recipe

34 Nov 7, 2013
Reply by Larry

"Kerry; I can provide you a recipe for an amazing cream caramel that is soft at room…"

Brad Churchill replied Oct 10, 2013 to Equipment for making caramel / recipe

34 Nov 7, 2013
Reply by Larry

"I instruct my staff to take all of the chocolate they temper to 120, just to be safe…"

Brad Churchill replied Oct 8, 2013 to Can you re-use/temper chocolate that has "bloom"?

13 Oct 31, 2013
Reply by Joe Suhrada

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