November 17, 2022
Read and laugh with award-winning Authors, enjoy yummy chocolate chip cookies, do a craft and search among the delicious chocolate for the missing snowmen! We’re so excited. Enter our FREE drawing to win a delicious hot chocolate snowman basket!
For children 4 - 10 years old. Reservations required. Space is limited.
Stephanie Sorkin Award-winning Children’s Book Author
Sunday, December 4, 2022
4:00pm-5:00pm —This session is an Allergen Friendly Reading
5:30pm - 6:30pm
Stephanie Sorkin is an award-winning author of four children’s books, “Nutley, the Nutfree Squirrel,” “Frenemy Jane, the Sometimes Friend,” “Chocolate Shoes with Licorice Laces,” and “Am I a Unicorn?” A member of the Society of Children’s Book Writers and Illustrators, Ms. Sorkin donates a portion of her books’ proceeds to charities supporting children. Ms. Sorkin has won multiple awards including Indie Book of the year, Moms Choice Awards, NAPA Award and more!
Darren Scardelli
Sunday, December 11, 2022
4:00pm - 5:00pm
Get ready to laugh with Darren Sardelli as he reads his hilarious poetry! This award-winning poet and children’s book author shows children the FUN side of poetry. Darren’s relatable topics and surprise endings, mixed with interaction and humor, keep everyone engaged and entertained. Participants will have multiple opportunities to participate in various ways. Giggles guaranteed!
Caralyn Buehner
Saturday, December 17
4:00pm - 5:00pm
We’ll be wrapping up our holiday Meet the Author series by Zooming in with Caralyn Buehner, author of one of our personal favorite winter children’s books, Snowmen at Night. We’ll make a snowman craft, then pull the winning Snowman Basket giveaway ticket!
Oh, no! The snowmen have taken over the shop! One night some Snowmen escaped our display windows because they wanted to check out the delicious chocolates inside the shop. Pop into the shop and search or take a guess. Winner will receive a Snowman basket filled with sweet treats.
Admission is free but you must register to save your space. Register below with the date and time of your preference and you will receive a confirmation email.
For more details about the programs, reach out to Linda at 631.901.7151 or linda@chocologyunlimited.com
*please be advised that this is not an allergen free shop. some of the chocolate include allergens such as: Milk, Peanut, Tree Nut, gluten, Egg, Soy, Sesame, Artificial Colors and Flavors.
January 05, 2016
Chocology is proud to present another article by Meaghan Sugrue, which will be her last one from France. She'll be heading back to the states soon. We appreciate the articles that Meaghan has contributed. Thank you Meaghan for keeping us up to date on all that you have learned while studying in France!
Hello Chocology Today readers! I hope everyone had a happy, relaxing and chocolate-filled holiday break and is looking forward to all that 2016 brings.
This past week I was in Athens, Greece spending the holiday with a friend in my program. During her Christmas dinner, I met my friend’s cousin, a chocolate specialist at a a major Greek biscuit company. After the dinner was over and guests lingered, swapping stories and resisting goodbyes, I spoke to my friends cousin about her career, experience in food science and advice for the future.
From the first question, it was evident that she is very passionate about chocolate and commits herself to her job. She is a Research and Development (R&D) scientist who mentions working overtime to complete projects before deadlines with determination rather than frustration. When I asked her how a new biscuit is produced for a market, she explained that the concept is initially devised from a marketing team. Her department evaluates this concept so it can be produced using available ingredients within a budget. From there they meet quality assurance and regulation specialists to finalize the product design before bringing concept to completion. As an aspiring R&D scientist, this description allowed me to realize how team-based creating a new product is and how vitally important a semester spent working on group projects is to my future. She than explained how being a chocolate specialist is unique in Greece, a country with year round hot temperatures, where chocolate is a winter delicacy, not a dessert standard. Next she revealed her pet-project, a limited edition box of chocolate covered biscuits released at the holidays for a select few recipients to commemorate the company’s 100th year anniversary. Everything about this product was meticulously designed. The art on the front of the box depicted six bulbs, each representing a different type of chocolate cookie in the box, all in honor of the year 2016. When we sampled the cookies, each containing a different cream filling with a color that matched the outside piping of the cookie, all of the scientist spoken enthusiasm became edible.
As I reflect on my semester, I think of when I left Long Island this August. Then I did not know that I would travel to eight different countries, that I would speak an unfamiliar language every day in the spotlight of world events. Most of all I didn’t know that I would be the only American in my program, and that I’d find a family here. A kind and compelling family of people who push me out of my comfort zone every day, giving me a newfound sense of confidence and capability. However, after sampling limited edition chocolate surrounded by a Greek family who made me feel just as included as any relative, I realize, like the chocolate cookies, my semester has been an entirely unique, a limited time meant to be enjoyed with company.