Andy Ciordia's Discussions (204)

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Discussions Replied To (123)	Replies	Latest Activity
"During Easter I had something similar happen to enrobed marshmallows. The first roun…" Andy Ciordia replied Apr 18, 2012 to Redipping bloomed chocolate	3	Apr 22, 2012 Reply by Andy Ciordia
"If you bang your head on any market issues let me know, glad to either row with you…" Andy Ciordia replied Mar 28, 2012 to small chocolate climate control display for Fair events?	27	Mar 28, 2012 Reply by Andy Ciordia
"Oh yea and my knowledge is for those who do not have permanent vending. We've had to…" Andy Ciordia replied Mar 26, 2012 to small chocolate climate control display for Fair events?	27	Mar 28, 2012 Reply by Andy Ciordia
"Casey! Davidson market, sounds like fun. It's always been way too far for us to trav…" Andy Ciordia replied Mar 26, 2012 to small chocolate climate control display for Fair events?	27	Mar 28, 2012 Reply by Andy Ciordia
"It's going to be custom, heavy, and expensive. We knew a toffee vendor who made h…" Andy Ciordia replied Mar 15, 2012 to small chocolate climate control display for Fair events?	27	Mar 28, 2012 Reply by Andy Ciordia
"From experience it doesn't seem to do anything of the sort. It allows sculptures to…" Andy Ciordia replied Mar 15, 2012 to Can sugar bloom be reversed?	8	Mar 15, 2012 Reply by Andy Ciordia
"I agree I wouldn't grind it in there, it's going to create a grain you're customers…" Andy Ciordia replied Mar 14, 2012 to The best way to include coffee into chocolate	5	Mar 15, 2012 Reply by Gap
"This doesn't always work so results may vary but take a small pen torch / flame and…" Andy Ciordia replied Mar 14, 2012 to Can sugar bloom be reversed?	8	Mar 15, 2012 Reply by Andy Ciordia
"We've tried the cheap funnel and there is just not enough back pressure for chocolat…" Andy Ciordia replied Mar 14, 2012 to Chocolate pourer	12	Mar 21, 2012 Reply by antonino allegra
"Our soft caramels are bizarre. If you chill them when they return to room temp they…" Andy Ciordia replied Mar 7, 2012 to leaking caramels	6	Mar 7, 2012 Reply by Virginia Sybert

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Andy Ciordia's Discussions (204)

"During Easter I had something similar happen to enrobed marshmallows. The first roun…"

"If you bang your head on any market issues let me know, glad to either row with you…"

"Oh yea and my knowledge is for those who do not have permanent vending. We've had to…"

"Casey! Davidson market, sounds like fun. It's always been way too far for us to trav…"

"It's going to be custom, heavy, and expensive. We knew a toffee vendor who made h…"

"From experience it doesn't seem to do anything of the sort. It allows sculptures to…"

"I agree I wouldn't grind it in there, it's going to create a grain you're customers…"

"This doesn't always work so results may vary but take a small pen torch / flame and…"

"We've tried the cheap funnel and there is just not enough back pressure for chocolat…"

"Our soft caramels are bizarre. If you chill them when they return to room temp they…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

Discover Chocolate in the Dominican Republic

Seeding with cacao butter

Summer shipping tips & tricks?

Developing a Chocolate Line

Sourcing