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 Matt's discussion What's your favorite Whole Milk Powder???
"Parmalat, but I think you can only get it in Canada."
Brad Churchill left a comment for Lasse Jalkanen
"Yes I do."
Brad Churchill and Lasse Jalkanen are now friends
Brad Churchill replied to Julie Lu's discussion adding cocoa butter when tempering
"Working with chocolate in small batches (by hand) is like shooting at a moving target; you always have to be making minor adjustments in order to keep the viscosity consistent.   Here are a couple of hints that may help: 1. White chocolate…"
Dec 10
Brad Churchill replied to Julie Lu's discussion adding cocoa butter when tempering
"All chocolate works under the same principles, whether milk, dark, or white.  You just need to keep in mind that in the case of white chocolate, there are more "tiny bits" separating the cocoa butter crystals, so it takes longer to…"
Dec 9
Brad Churchill replied to Julie Lu's discussion adding cocoa butter when tempering
"Callebaut's reasons are self serving to say the least. At no time do I advocate adding cocoa butter during the tempering process, whether it's properly crystalized or not.  For the most part, the viscosity of a good couverture can be…"
Dec 9
Evan Langendorf left a comment for Brad Churchill
"Hey Brad, wondering what kind of melange you use specific for chocolate production.Many thanks!"
Dec 8
Brad Churchill replied to Julie Lu's discussion adding cocoa butter when tempering
"Personally, I don't think it's a good idea at all, and it certainly won't improve taste.  In fact, adding cocoa butter in most cases will MUTE the taste of the chocolate."
Dec 7
Brad Churchill and Evan Langendorf are now friends
Nov 25
Sean De Paor liked Brad Churchill's profile
Nov 19
Brad Churchill replied to Evan Langendorf's discussion Cocoatown ECGC-12SLTA Issues
"Hi Everyone. I don't own any of these machines.  However, with my knowledge of the origin of these machines and cocoa and grinding, maybe I can provide you some insight. The grinders you are using were never originally designed for cocoa.…"
Nov 16
Brad Churchill replied to Dale Anderson's discussion Chocolate Grating in the group Startup Central
"Robocoup.  However you will always get melted chocolate due to the friction and heat.  Keeping the chocolate cold and doing things in a very cold room helps a lot.  "
Oct 29
Brad Churchill and Liz are now friends
Oct 26
Brad Churchill replied to Scott's discussion Toak Chocolate - $260 per 50 gram bar
"There's a sucker born every minute, so it shouldn't be hard to unload 574 bars.... "
Oct 25
Brad Churchill is now friends with John Duxbury, stephen sembuya, Mike and 3 more
Oct 18
Brad Churchill replied to Helen Benton's discussion FOR SALE Mol d'Art 50 kg chocolate moulding machine
Oct 18

Profile Information

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

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…

Comment Wall (4 comments)

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At 11:22pm on December 8, 2014, Evan Langendorf said…

Hey Brad, 

wondering what kind of melange you use specific for chocolate production.

Many thanks!

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:

"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

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

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