Andy Ciordia's Discussions (203)

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Discussions Replied To (121)	Replies	Latest Activity
"Just know as you tinker with life, you tinker with taste and texture. If you don't m…" Andy Ciordia replied Nov 23, 2009 to longevity, how to make your chocolates last longer.	9	Dec 27, 2009 Reply by Bud Stockwell
"Something to remember about these is they are infrared and only reading the surface…" Andy Ciordia replied Nov 23, 2009 to Where to Buy Tools for Working with Chocolate	25	Nov 23, 2009 Reply by Anna C
"We started this search about a week ago and I found a few places by just doing a goo…" Andy Ciordia replied Nov 23, 2009 to Where to Buy Tools for Working with Chocolate	25	Nov 23, 2009 Reply by Anna C
"Ooh, I like that idea Clay. Allows for a lot of flexibility and you can pick up some…" Andy Ciordia replied Nov 18, 2009 to Insert - printing solutions	15	Nov 24, 2009 Reply by Jenny Zhan
"Many states have a program that will analyze your foods and give you the information…" Andy Ciordia replied Nov 18, 2009 to Nutrition Information	5	Nov 18, 2009 Reply by Andy Ciordia
"You need to start somewhere and your packaging is always evolving. Start with someth…" Andy Ciordia replied Nov 18, 2009 to Chocolate packaging & boxes, something special?	23	Dec 1, 2010 Reply by Rich Cohen
"We use our Dymo Labeler to do the job. I've made EPS files of all the shapes and the…" Andy Ciordia replied Nov 18, 2009 to Insert - printing solutions	15	Nov 24, 2009 Reply by Jenny Zhan
"Even freezing them? We've found the mold to work quite well as long as you cool it d…" Andy Ciordia replied Aug 28, 2009 to Cool Tool: Chocoflex Spherical Truffle Mold	76	Mar 8 Reply by Jennifer Cooper
"You might just think about subletting some space from others too. In NYC is chocola…" Andy Ciordia replied Aug 28, 2009 to How small can a small shop be?	21	Sep 18, 2009 Reply by Andre Costa
"We recently picked this up, the only dissapointment I have is the weight. I thought…" Andy Ciordia replied May 29, 2009 to Cool Tool: Chocoflex Spherical Truffle Mold	76	Mar 8 Reply by Jennifer Cooper

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1	melanger necessary?
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Andy Ciordia's Discussions (203)

"Just know as you tinker with life, you tinker with taste and texture. If you don't m…"

"Something to remember about these is they are infrared and only reading the surface…"

"We started this search about a week ago and I found a few places by just doing a goo…"

"Ooh, I like that idea Clay. Allows for a lot of flexibility and you can pick up some…"

"Many states have a program that will analyze your foods and give you the information…"

"You need to start somewhere and your packaging is always evolving. Start with someth…"

"We use our Dymo Labeler to do the job. I've made EPS files of all the shapes and the…"

"Even freezing them? We've found the mold to work quite well as long as you cool it d…"

"You might just think about subletting some space from others too. In NYC is chocola…"

"We recently picked this up, the only dissapointment I have is the weight. I thought…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Working on a cocoa farm