"Jim;
The person at Qzina I would start with is Tamara Fusick. Great service. Her contact information is below:
Tamara Fusick
Gourmet Account Manager
Calgary & Southern Alberta
Qzina Specialty Foods, Inc
CELEBRATING 30…"
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Brad Churchill
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Who's Interested In A New Tempering Machine?
Started this discussion. Last reply by Clay Gordon Mar 10. 9 Replies 2 Likes
The results of my gamble....
Started this discussion. Last reply by Megan Hile Mar 14. 6 Replies 0 Likes
I'm Interested In Your Opinion!
Started this discussion. Last reply by Clay Gordon Jan 31. 28 Replies 0 Likes
Brad Churchill's Page
Latest Activity
Brad Churchill replied to Evan Langendorf's discussion Emerging Chocolatier with questions."Evan;
Lecithin doesn't bind with water. In the case of chocolate it's not an emulsifier (something I have already written about in another post, so here I go again repeating myself needlessly because you choose note to…"
Brad Churchill replied to Evan Langendorf's discussion Emerging Chocolatier with questions."Clay;
Your first paragraph implies that I failed to credit the content of this site. That's not true. I credited this site equally. by referring to ".....THIS AND Chocolate Alchemy's site."
Cheers.
Brad"
Brad Churchill replied to Lawrence danielka's discussion Tempering Machine VS Melter"Personally I would recommend the ACMC machine before the Rev 2. It will temper more chocolate, and is far less noisy."
Brad Churchill replied to Evan Langendorf's discussion Emerging Chocolatier with questions."Deadendish....
Ok... to avoid posting repetitive answers, my suggestion would be to read the many many many contributions on this and Chocolate Alchemy's site. They will answer all of your questions, and eliminate the need for…"
Brad Churchill replied to Evan Langendorf's discussion Emerging Chocolatier with questions."Evan;
This will probably be the most valuable feedback anyone can provide you, given the nature and context of your questions: "Do a LOT more research before starting your business. You know absolutely nothing about…"
Brad Churchill replied to Maggie Prittie's discussion losing temper w/tempering"Julie;
You should put a request in to Clay, the owner of this site, to post a document on tempering chocolate, and make it available right on the home page.
You aren't even close with your temperatures.
Brad"
Brad Churchill replied to Karen Neugebauer's discussion Opening a retail chocolate shop"Karen;
That was an AWESOME summary. Thanks for also sharing the pitfalls you've run into. I've had gift basket companies try the same thing with me, but we have a firm policy in place which mandates the invoice be paid…"
Brad Churchill replied to Francis Murchison's discussion Cocoatown ECGC 12 melanger roller stones no longer turn"If the bushings are just plastic, it seems to me that making new ones can't be that difficult. I would hazard a guess that the hole in the granite is pretty standard, and there is a hole saw (drill bit attachment) with the same…"
Brad Churchill replied to Kevin's discussion Where can I get a custom drying mat like the one below?"I have a suggestion for a less expensive and far more flexible alternative:
After dipping the chocolate, set them on shaved chocolate, or crushed Skor bits, or toasted coconut or something like that. It takes no added effort, will add depth of…"
Brad Churchill replied to Karen Neugebauer's discussion Opening a retail chocolate shop"Given that I've been seriously considering how I am going to continue expanding my business, I've looked into franchising, dealerships, joint ventures, and strict corporately owned stores. As such, I've explored many different…"
Brad Churchill replied to Olivier L's discussion Drink: Cold chocolate for a hot summer"Didn't matter what suspension medium I used. Cold cocoa butter is waxy and yucky. ("yucky" being a highly technical scientific term of course!)"
Brad Churchill replied to Olivier L's discussion Drink: Cold chocolate for a hot summer"I've struggled for quite some time trying to figure out how to make a cold drink without using cocoa powder. The challenge is regardless of how I do it, the cold cocoa butter from the chocolate always imparts a waxy texture that I…"
Brad Churchill replied to Krista's discussion Insurance"Most larger insurance companies have an in-house commercial broker. Unless you are actually setting up a manufacturing facility with large automated equipment, don't mislead them with the term "manufacturing". If your…"
Brad Churchill replied to Roger Oppenheimer's discussion Small quantity of cocoa beans for sale (I want to buy)"If you are going to facilitate transactions between people, rather than stock the product yourself such as what John Nanci does, there should be some type of membership fee charged for this section.
I could easily write the software for this…"
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Comment Wall (2 comments)
- 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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