Brad Churchill

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Brad Churchill
 
@brad-churchill • 4 years ago • comments: 0
Posted a response to "DCM Melanger"
"My opinion:  Almost all chocolate today is not made with stone wheel grinders because it is old, and inefficient technology.  You can't even buy..."
Brad Churchill
 
@brad-churchill • 4 years ago • comments: 0
Posted a response to "A New Tempering Machine is Closer Than Ever!"
" Sebastian: But does it come with a flux capacitor? Hey Sebastian; I can build one in.  See attached photo. Oh... Wait... I just put on my..."
Brad Churchill
 
@brad-churchill • 4 years ago • comments: 0
Posted a response to "A New Tempering Machine is Closer Than Ever!"
"Jim. I am familiar with the Chocovision machines.  I had a Rev2.  It was an expensive noisy, tiny waste of money. Brad"
Brad Churchill
 
@brad-churchill • 4 years ago • comments: 0
Posted a response to "A New Tempering Machine is Closer Than Ever!"
"Q: What's the diameter of the bowl? A: Diameter of the bowl is 14 inches.  You can easily dump your polycarbonate molds into it.  The overall..."
Brad Churchill
 
@brad-churchill • 4 years ago • comments: 0
Posted a response to "A New Tempering Machine is Closer Than Ever!"
"Hi Omar; The chocolate is heated using two elements in a coil similar to that of a hair dryer.  When the chocolate is heating to the melt cycle..."
Brad Churchill
 
@brad-churchill • 4 years ago • comments: 0
Brad Churchill
 
@brad-churchill • 4 years ago • comments: 0
Posted a response to "Looking for custom chocolate syrup manufacturer"
"Hi Ben; Seeing as you are an "extra over the top clean label", you definitely don't want to use anything that has cocoa powder in it.  Cocoa powder..."
Brad Churchill
 
@brad-churchill • 4 years ago • comments: 0
Posted a response to "White Cocoa Butter Color - Better Tasting Alternatives"
" Josh, I can't answer the questions you asked of me.  I have had the occasion to use titanium dioxide for a couple of small special orders and for..."
Brad Churchill
 
@brad-churchill • 4 years ago • comments: 0
Posted a response to "Uniform Cacao Grinding"
"granite"
Brad Churchill
 
@brad-churchill • 4 years ago • comments: 0
Posted a response to "Uniform Cacao Grinding"
"This will work great for you.  We have one, and can completely break nibs into almost powder, or into larger pebble sized pieces without creating a..."
Brad Churchill
 
@brad-churchill • 4 years ago • comments: 0
Posted a response to "White Cocoa Butter Color - Better Tasting Alternatives"
"Josh; Cocoa butter isn't white.  Ever. Unless you've got a direct line on the red phone to Mother Nature you're going to have to use a colorant...."
Brad Churchill
 
@brad-churchill • 4 years ago • comments: 0
Posted a response to "best surface for tempering chocolate"
"Over the years I have had a lot of people ask me about tempering.  Here's the easiest you will see on the Internet:..."
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