The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Brad Churchill
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  • Calgary
  • Canada
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Brad Churchill's Discussions

Femag Roaster??

Started this discussion. Last reply by Mike May 9. 1 Reply

A question everybody can contribute to...

Started this discussion. Last reply by Julie Fisher Sep 28, 2013. 18 Replies

Who's Interested In A New Tempering Machine?

Started this discussion. Last reply by Clay Gordon Mar 10, 2013. 9 Replies

 

Brad Churchill's Page

Latest Activity

Brad Churchill replied to Brent Peters's discussion Tempering issues
"You haven't let enough crystals propagate at the time you started pouring.  This is why the bars later on turn out ok.   Oh.... and STIR STIR STIR, then when you think you've stirred enough, STIR STIR STIR, some…"
May 19
Brad Churchill replied to Daniela Vasquez's discussion Letting chocolate rest after conching?
"I agree with Sebastian.   Some craft chocolate makers are of the believe that the chocolate "mellows" out after being given a rest.  They pour it out of their machines and into blocks and age them.   However..... (and this…"
May 19
Brad Churchill replied to Juliana Desmond's discussion Keeping from blooming ~ in silicone molds
"The problem you're running into is that the silicone is insulating the chocolate and keeping it warm too long at temperatures which create different types of crystals.  Your silicone molds need to be cool."
May 11
Mike replied to Brad Churchill's discussion Femag Roaster??
"I looked them up and found their website but not much more: http://www.femagagro.com/ ; "
May 9
Brad Churchill posted a discussion

Femag Roaster??

I just bought a Femag TM250 Roaster.Anybody know anything about them?See More
May 8
Brad Churchill and Jim Haro are now friends
May 5
Jim Haro left a comment for Brad Churchill
"hi Brad, I´ve been following you for a long while, and frankly have learned a lot with your posts. Thanks for sharing. In one of your posts about one year ago you mentioned you were developing a new, sturdy and versatile tempering machine of…"
Apr 22
Brad Churchill and him are now friends
Apr 20
Brad Churchill replied to Scott's discussion "Whole Bean Chocolate"
"Wow Clay.    That's the harshest I've yet to see you write (except in private emails to me!  haha!).   Thanks for keeping it real.   Brad"
Apr 9
Brad Churchill and Vera Hofman are now friends
Mar 24
Brad Churchill replied to Scott's discussion "Whole Bean Chocolate"
"Terrible idea for the following reasons: 1.  Shells are much harder to refine than the nibs.  Smooth chocolate made with as much as 20% shell will be VERY over refined. 2.  Shells are incredibly bitter, and honestly don't contain…"
Mar 24
Brad Churchill and Gerardo Pena are now friends
Mar 21
Brad Churchill replied to Delcour Thomas's discussion Need hygrometer to go cacao hunting.
"I never could figure out why a person would need to be traipsing around the world with a guillotine.  A sharp knife is a much more versatile tool and works just as well.   ...just sayin'"
Mar 17
Brad Churchill replied to David Senk's discussion Texture Issues
"Simple solution:  put more pressure on the wheels and conche longer.   Remember:  The Santha was never designed to make chocolate.  You may need to leave it in the machine a lot longer than you would expect.  48-72 hours is…"
Mar 17
Brad Churchill replied to Brandon Buckner's discussion ACMC chocolate temperer motor replacement (You know, the white table-top one).
"I have looked for a better replacement and found a similar gear motor through Acklands Grainger.  However, the shaft length is different, and I had to weld an extension to the end to make it fit the ACMC.  Unfortunately the only decent…"
Mar 14
Brad Churchill replied to Thomas Forbes's discussion Molding Liquor
"Thomas;   I have two Savage machines, and me and my staff use them to make literally thousands of chocolate bars regularly.  In fact just today I molded up over 400 92g bars with them.   There are a couple of tricks you can use to…"
Mar 12

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
Opening my shop the first day.
My favorite chocolate is:
Mine

Brad Churchill's Blog

Honesty... Here we go again!

Posted on November 6, 2013 at 1:00pm 0 Comments

Today I was reminded why I got into this business.  DECEPTION AND LIES.  My Edmonton dealer just lost business to Sweet Lollapaluza, because BRETT LIES about what he does - both in writing and in person (I just spoke with him on the phone.  I called and said I was doing research into the chocolate business (true) and he assured me that he MAKES chocolate…
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Comment Wall (3 comments)

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At 4:27pm on April 22, 2014, Jim Haro said…

hi Brad, I´ve been following you for a long while, and frankly have learned a lot with your posts. Thanks for sharing.

In one of your posts about one year ago you mentioned you were developing a new, sturdy and versatile tempering machine of your own and you were asking for prospective interested buyers... have you continued that project? I would love to know more about it. Thanks in advance.

At 9:41am on May 12, 2012, Adeir Boida de Andrade said…

Hi Brad,

Thank you for the invitation. The recipe below is in the site of CEPLAC (government company that researches cocoa plantations in Brazil). Unhappily all of the information are in Portuguese, but they can be translated with an electronic translator. There is, also, recipes for an alcoholic drink and home-made chocolate. See in:

http://www.ceplac.gov.br/radar/geleia_cacau.htm

"Filter 2 liters of cocoa nectar (or cocoa honey) in fine cloth and spill in a container of stainless steel or aluminum beating; Increase 1 Kg of refined and light sugar to the high fire, moving with a teflon spoon or of wood, until to boil and to dissolve the sugar completely; Let to boil from 10 to 20 minutes, to depend on the stove type and burners (mouth), until obtaining the point. Point: Dip a skimmer or spoon and soon afterwards, lift a height above the steams liberated by the heating of the mixture. Tilt to pick so that it allows to spill the jelly. In case it forms a fine layer (plate geleificada) in the border of the skimmer, it is in the ideal point. At this time, add to the jelly lemon drops or of citric acid solution. Move the mixture well and turn off the fire With the jelly fortunately hot, put in packing that allows hermetic (without entrance of air) closing and remove the foam with a spoon. Close the pots tightly and leave capsized them from 3 to 5 minutes to guarantee the best conservation of the product. After this period, return the pots to the normal position".

Cocoa gelly taste very good and diferent from all the gelly you have tried in the past...

Let me know if you need more information (my site is www.planetacacau.com.br)

At 7:25pm on May 27, 2010, Wendy Buckner said…
Nice. I like your new photo. ; )
 
 
 

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