The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Andy Ciordia
  • Male
  • Charlotte, NC
  • United States
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Andy Ciordia's Friends

  • Michelle
  • Corey Meyer
  • PHLChocolate
  • Andrew Montroy
  • Christopher M Koshak
  • Dawn-Marie Lambert
  • Karen Blueberry
  • Jessica Conrad
  • Solis Lujan
  • Patti Humbert
  • Daniel Herskovic
  • Sebastian
  • Todd Masonis
  • Dave Elliott
  • Wendy Buckner

Andy Ciordia's Discussions

Mold Release / Ring Formation Issue in Mold

Started this discussion. Last reply by Rodney Nikkels Sep 9, 2013. 8 Replies

Chocolate Airbrushing Issues, Not Always Siphoning

Started this discussion. Last reply by Andy Ciordia Aug 21, 2013. 2 Replies

Nuts & Rancidity

Started this discussion. Last reply by Andy Ciordia Jun 27, 2013. 5 Replies

The Secret Chocolatier's Diary

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Andy Ciordia's Page

Latest Activity

Andy Ciordia joined Clay Gordon's group


The purpose of this group is to provide a place for ChocolateLife members to share their efforts in creating machines and gadgets - from winnowers to melters and more.See More
Andy Ciordia replied to Corey Meyer's discussion Cutting marshmallows
"We use pizza wheels and knives to cut ours. Coat them (the marshmallows) liberally in cornstarch or as an alternative powdered sugar and you shouldn't have a problem."
Andy Ciordia replied to Scott's discussion "Whole Bean Chocolate"
"This discussion has me rolling. Thanks for the chuckles. Ah.. /phew.."
Apr 1
Andy Ciordia replied to It's Chocolate's discussion Chocolate prices.
"Be very careful comparing yourself to sub-par concepts. Trader Joes, industrial. General chocolate shops mostly use old industrial makers, callebaut--small costs, cheap products. TCHO is one of the first larger scale chocolate makers in the US…"
Mar 31
Andy Ciordia replied to John Duxbury's discussion How to handle my allergen paranoia
"We deal with a lot of families with a lot of sensitivities. Peanut, soy, gluten, dairy, egg, etc, etc. A child who has a real allergy, who can buy something, is usually at a verbal age where they can tell you they have allergies. More than likely…"
Mar 31
Andy Ciordia replied to It's Chocolate's discussion Chocolate prices.
"How many chocolate (bean) vendors do we have in NC?  Glad to know you're a regional player, someday we'd like to get into our own line but not for the foreseeable future. Though we buy artisan bars from american producers solely and…"
Mar 28
Andy Ciordia replied to Andy Ciordia's discussion Low Sugar Chocolate? in the group Startup Central
"Cool Paul. I need to reopen this case and pick up some for trial. It's about 1:100 customers who ask for something and its about time I figure out a solution. You're right though it's not cheap, but if its good and its what they need…"
Feb 25
Paula Trenda replied to Andy Ciordia's discussion Low Sugar Chocolate? in the group Startup Central
"I use Coco Polo and have rave reviews with my truffles and candies. It isn't cheap by any stretch of the imagination - even wholesale. THat being said I tried all kinds and liked Coco Polo the best. It tempers great and works with molds as well…"
Feb 25

Profile Information

Dark, Milk, White?
Most memorable chocolate experience:
I love room temperature chocolate truffles. If the coating is hardy enough it will hold runny inside together long enough for a flavor explosion upon devouring. Favorite of the summer was our own orange infused truffles.
My favorite chocolate is:
Currently, Potomac 76% -- taste like a Cab, great body.

The Secret Chocolatier

It's great being a part of a family you cherish, it's even better if you can start a good business too. Almost a year ago we formed The Secret Chocolatier. My father inlaw has been a pastry chef for decades and when his current employ was untimely closed we decided to do something different, something creative, something we could all enjoy.

Well if you're here you know we all love chocolate.

We're working on finding more retail outlets in our area and beyond and trying to grow as organically as we can. We also support the local farming community and the principles behind "Slow Food" so we work towards seasonal ingredients.

We also started a blog not too long ago and are filling it with information, family memories, and some of our adventures in homemade chocolate.

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Andy Ciordia's Blog

The Beginning of Our Chocolate Travels

Posted on December 17, 2008 at 10:27am 0 Comments

To enrich this community I've been asked to bring over some of the content we've published on our chocolatier "diary". To give a bit more about who we are what a better place to begin than the beginning. We're having a lot of fun in the Charlotte, NC area and we hope this inspires you to either participate more locally, or try your own thing. :)

Where do we begin on this epic tale of homemade chocolate insanity. Do we start at the… Continue

Comment Wall (9 comments)

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At 6:55pm on July 12, 2012, Susan Van Horn said…

And at that point, I believe you become St. Andy! ;-)

At 7:32pm on April 24, 2010, Pierre (Pete) Trinque said…

Would love to talk with you aswe both go through the process. We have finally recieved the lease documents and are going over them this weekend. Will review with attorney this week. Want to get together with builder and architect ASAP sothat we can start getting the surprises that will come.

Look forward to communicating with you further.

At 3:27am on January 4, 2010, Arun Bhargava said…
Hi Andy,

Thanks fro your messge. We have customers within India, and in many countries, and price are to be given in different currencies.

So, that is why there are no prices on our website (

( we are working on to create updated website, where in customers can log in and then they will be able to get prices, but, we may be 5 to 7 months away from that time).

It would be nice if you can tell me what items you find interesting, and we will give you prices.

Small orders are quite welcome, any time.

Please reach me on (if it is ok with you and this website rules).

At 11:26am on April 28, 2009, Laurie Douglass said…
Thanks Andy - I appreciate the tips!
At 10:08pm on January 20, 2009, Amber S. said…
Hi Andy,
I guess I looked at your website after posting and realized you are hosting lots of local events. I always leap before I look. I am trying not to do that with my own start-up so thats why Im spewing unsolicited advice. I live in a small 'mill town' in Canada where the mill is in danger of closing. I only moved here a year ago, to get away from the 'big city' so one of the (many) challenges Im facing is marketing to a cash poor population. I stumbled upon this book by accident and spent the day reading about local history. I guess I just wanted to share...
At 9:49pm on January 20, 2009, Amber S. said…
Hi Andy. Ive just joined (formally) and was interested in your posts in Start-Up Central. I was at the library today trying to further my own endeavours and read the first chapter of a book called (I think) Small Town Survival Guide or something similar. It is a book about how the economy of small towns operates and is challenged by today's economical system. The first chapter had some really interesting thoughts about marketing to local communities and shaping your goals to meet a community 'vision'.

I think this is timely in light of the north american 'local' movement. I wish I had actually checked this book out to be able to give you more details, but maybe you are past this dilemma you had previously mentioned. As well I don't know how big a town you live in, but no matter I think community minded angle to your purchasing and marketing is a must for start ups... Is that a no brainer?
At 12:53pm on January 16, 2009, katiebobus said…
I LOVE the spherical one, but I had mixed results with the flat squares one - the first ganache I tried in it was too soft, and even freezing it didn't stop it from adhering to the sides. I had to scoop all the ganache out of the holes, which was not cool. A pate de fruit worked great, though, so I think it was just the consistency of the ganache that was the problem. I haven't tried caramel as originally planned, but I will! Thanks for asking.
At 12:45pm on December 16, 2008, Clay Gordon said…

One of the reasons I founded TheChocolateLife was to create a place where people who are passionate about chocolate can share their passion - and learn from - others. Not sure that all life's lessons need to be painful, but I do know that chocolate can take the sting out of many of them.

I see the link to your site (which I encourage) and the link to your personal blog. I don't do link shares, so I encourage you to share some of those stories as blog posts here on TheChocolateLife for members who may not visit your profile page.
At 12:27pm on December 16, 2008, Clay Gordon said…

Welcome to TheChocolateLife. From LinkedIn I know that you operate a chocolate business, and I want to point out that there are a number of groups here that may be of assistance to you in growing your business. I am looking forward to learning more about you and your business.

:: Clay

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