Andre Costa's Discussions (102)

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Discussions Replied To (84)	Replies	Latest Activity
"Great info, Mark. Thank you!! " Andre Costa replied Oct 29, 2011 to Pectin	9	Oct 30, 2011 Reply by John Marshall
"Hi Clay. How have you been? I do have that book and, although it can get pretty tec…" Andre Costa replied Oct 29, 2011 to Pectin	9	Oct 30, 2011 Reply by John Marshall
"Hi Kerry. Thank you so much for your help... I would love to receive the recipes…" Andre Costa replied Oct 27, 2011 to Pectin	9	Oct 30, 2011 Reply by John Marshall
"Hi Kerry. Yes! I want to start making pate de fruit, and I would like to narrow do…" Andre Costa replied Oct 27, 2011 to Pectin	9	Oct 30, 2011 Reply by John Marshall
"Nancy, I am also in New York City. As for internship people usually like to work w…" Andre Costa replied Feb 23, 2011 to Chocolate Education	13	Feb 27, 2011 Reply by Rachel Gordon
"Hi Karlien. Check out: Chocolat-Chocolat (http://www.chocolat-chocolat.com/) - Canad…" Andre Costa replied Jan 11, 2011 to Molds!	6	Jan 13, 2011 Reply by Karlien
"I guess my issue with the flat fee is that I have absolutely no idea what kind of mo…" Andre Costa replied Oct 6, 2010 to Weekend Event at someone's business	4	Oct 8, 2010 Reply by Debby
"Ruth, You are right. Thank you!" Andre Costa replied Oct 4, 2010 to How detailed a list of ingredients should be?	7	Oct 4, 2010 Reply by Andre Costa
"Thank you all for the replies. I believe I was not very clear in my question. The in…" Andre Costa replied Oct 3, 2010 to How detailed a list of ingredients should be?	7	Oct 4, 2010 Reply by Andre Costa
"The molds look cool. One big challenge chocolatiers have when working with molds is…" Andre Costa replied Sep 23, 2010 to I ‘d love your comments and feedback on Chocolate Mold designs	8	Sep 27, 2010 Reply by Ning-Geng Ong

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Andre Costa's Discussions (102)

"Great info, Mark. Thank you!! "

"Hi Clay. How have you been? I do have that book and, although it can get pretty tec…"

"Hi Kerry. Thank you so much for your help... I would love to receive the recipes…"

"Hi Kerry. Yes! I want to start making pate de fruit, and I would like to narrow do…"

"Nancy, I am also in New York City. As for internship people usually like to work w…"

"Hi Karlien. Check out: Chocolat-Chocolat (http://www.chocolat-chocolat.com/) - Canad…"

"I guess my issue with the flat fee is that I have absolutely no idea what kind of mo…"

"Ruth, You are right. Thank you!"

"Thank you all for the replies. I believe I was not very clear in my question. The in…"

"The molds look cool. One big challenge chocolatiers have when working with molds is…"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

melanger necessary?

Weird Flavors and Inclusions in Chocolate