The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Brad Churchill
  • Male
  • Calgary
  • Canada
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Brad Churchill's Discussions

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

The results of my gamble....

Started this discussion. Last reply by Megan Hile Mar 14, 2013. 6 Replies

 

Brad Churchill's Page

Latest Activity

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
Brad Churchill replied to John Duxbury's discussion Adding melted chocolate to tempered chocolate
"Savage and Hilliards machines are far superior to the others I have.  Each has it's own use though."
Mar 6
Brad Churchill replied to John Duxbury's discussion Adding melted chocolate to tempered chocolate
"We have several - Savage Bros, Pavoni, Hilliards, and ACMC The process works for all of them, as the machine's primary function is to agitate the chocolate. Cheers"
Mar 5
Brad Churchill replied to Alan Caldwell's discussion I melted my Santha...questions ensue
"No slack.  Link belt should be tight."
Mar 4
Brad Churchill replied to Steven Shipler's discussion In need of a starting roast profile for these 3 test origins for my company.
"Tom provided some good advice. I personally go by smell. I start by roasting a small amount at 170c until they begin to smell burnt.  That point in time is my max threshold.   Then I start again with another batch at the same…"
Mar 4
Brad Churchill replied to John Duxbury's discussion Adding melted chocolate to tempered chocolate
"My staff do this exact thing regularly.  It's actually pretty simple.   Let's say you're down to 5lbs of well tempered chocolate, and you need to refill, but you don't want to retemper everything.   Chocolate A =…"
Mar 4
Brad Churchill replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"Yes Clay, I was just joking about the $100 bar.   However when it comes to the quality of my product for the market I'm selling to, that sir is something I don't joke about.  Again, whether you like it or not is irrelevant. You…"
Feb 23
Brad Churchill replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"I've had so many requests to ship my chocolate that I give up.  I'm finally bending to the pressure! I will now sell ALL of my chocolate bars for $100 each and will package and ship them to wherever you like (except outer…"
Feb 20
Brad Churchill replied to Lisa Morley's discussion Cutting a hole out of chocolate
"That looks to me like it is molded that way.   Having said that, you can only cut chocolate while it is still partially soft.  A large round cookie cutter will work, but you will have to clean it before each cut, and the edge of the cut…"
Feb 18

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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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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