CHOCOLOGY UNLIMITED LAUNCHES THEIR LATEST PRODUCT “FAT ASS FUDGE”

Posted on November 03, 2014 by 63390433 | 0 Comments

CHOCOLOGY UNLIMITED LAUNCHES THEIR LATEST PRODUCT “FAT ASS FUDGE” FOR IMMEDIATE RELEASE Port Jefferson, NY  November 2, 2014 Chocology Unlimited is honored to be introducing its newly acquired company, Fat Ass Fudge, originally founded by Donna McCue of East Hampton, NY. “The velvety smooth fudge is home made in small batches with organic ingredients,” states Linda Johnson, Managing Director and owner of Chocology Limited (UK) and Chocology Unlimited. “It harmonizes nicely with what we are already doing with Chocology and we think our customers will appreciate the decadence and integrity of the product.” Keeping in line with Chocology’s philosophy of providing quality products along with education, Fat Ass Fudge is sure to compliment Chocology’s existing fine products. Linda and her daughter Madeline (Official Chocolate Taster) met Donna at a Whole Foods market several years ago. Donna befriended Madeline and they have kept in touch. Linda says, “We’ve never forgotten how kind Donna has been to Madeline through the years. When we saw her on “Shark Tank, I thought to myself, I’d like to partner with her someday. Instead, when Donna decided to sell Fat Ass Fudge, Linda was first in line. “For the past several months, we have worked closely with Donna in our test kitchen to be sure that the transition is smooth and that we understand her business and recipes well,” states Linda. “We love what she’s done with her company. Donna will officially pass the torch to Chocology on Sunday, November 2nd.” Chocology will keep the name Fat Ass Fudge and use it as a description for their new product line. Four flavors of fudge will be offered in the beginning with additional flavors and products to come in the future. “Donna McCue will stand in as an advisor to Chocology for as long as she is willing,” states Linda. “Her expertise and creativity is an integral part of making this transition seamless.” Linda explains, “Donna has an interesting story, she is regarded as a staple in the East Hampton’s Farmers Markets and is celebrated for her contributions to the home made gourmet fudge market,  Her fudge is loved by many people across the country.” You can read more about Donna McCue and Fat Ass Fudge at Fat-assfudge.com. Linda plans to keep the Fat Ass website up indefinitely as a convenience for the established customers. “We are excited about our new acquisition and look forward to carrying on the legacy that Donna McCue started” Linda concludes.  

Posted in chocolate, Chocology, doctor, donna mccue, fat ass fudge, home made fudge, Link, port jefferson, shark tank, Uncategorized, whole foods market

Turning Cacao Seeds Into Chocolate: From Beans to Bars - Part 1

Posted on August 04, 2014 by 66739222 | 0 Comments

Cocoa Beans and PodsIn the western world, chocolate is everywhere - the local corner store, the big box chains, on the Internet and of course in small boutique chocolate shops. We eat chocolate to be happy, to be healthy and to celebrate our lives. Our demand for chocolate is evident, but have you ever wondered how a small hard bean turns into a silky smooth chocolate bar? Collaborative efforts of many people and many countries are imperative when transforming bean to bar. From third world growers to western manufacturers, every step impacts the quality of the chocolate we eat. Chocolate means different things to different people. Artful attention to detail and a commitment to craftsmanship are vitally important every step of the way. Cacao is valued worldwide as a trade commodity, local food and manufacturing product. For the next two weeks, let's explore, from the ground up, how chocolate is made - from bean to bar. It might inspire you to appreciate your chocolate just a little bit more.

The Harvest

Growing the Cacao Tree

Cacao TreeChocolate begins in the field, not the factory. Growing a healthy, vibrant tree is the first step in making quality chocolate.

The cacao tree originated in Central America but now grows in many areas of West Africa, Asia, Malaysia and Indonesia. There are about 2 to 2.5 million producers worldwide, 90% being small-scale farmers with 12 acres or less. Cacao trees thrive in these areas because of their humid tropical climates with regular rains and short dry seasons.

The trees can produce pods year round for 25 to 30 years. Thousands of flowers grow from the tree’s trunk each year but only about 1% will bear fruit called pods. The pod is of similar size and shape to a football and grows from the trunk or limbs of the tree. It takes five to six months for the fruit to ripen. Pods can grow in a range of colors: brown, orange, red, green and yellow.

Many modern day chocolatiers are working diligently to empower the farmers of the cacao tree by trading fairly, paying above market value and assisting with better working conditions. This helps both the farmer and the manufacturer to produce higher quality chocolate while encouraging more humane and fair practices.

Harvesting the Pods

Harvesting a PodOnce the pods are ripe, they are harvested by cutting the stalk with a machete or long sharp pruning loppers. This is done with great care, as the stalk must be preserved for further pod production. If the stalk is damaged, that area of the tree becomes infertile and will no longer produce the flower or the pod. Pods can be harvested year round but are usually harvested every six months, coinciding with the rainy seasons.

Removing the Cacao Beans

Cocoa_farmersOnce on the ground, the pods are sorted by quality and placed in piles. In many areas this is a social affair, where stories, news and jokes are shared as everyone works. Skilled craftsmen will open the pods with a machete, with just enough pressure to open the pod but not damage the beans inside. The beans are heaped upon large leaves, usually banana leaves. The group socializes as they watch the fruits of their labor pile up.

The empty hulls are gathered and placed in the sun to rot. This will later be used as compost for nourishing the next crop.

Some farmers take their crop to fermenting houses, selling their beans by weight. For these farmers, it’s the end of the road. Others choose to ferment the beans themselves. Whether the fermentation happens on the farm or at the fermenting house, the harvesting has now ended and the beans move forward for further processing.

Many of the farmers who produce the cacao have never tasted a chocolate bar. The cacao trees are a source of community, spirit and livelihood  among the farmers and their commitment to growing a quality product touches the world. Without the farmer, there would be no chocolate. Join us next week as we follow the next phases of the chocolate journey.

Posted in beans to bars, cacao, cacao tree, chocolate, chocolate journey, Chocology, chocology today, Chocology Unlimited, collaborative efforts, doctor, happy, healthy, how chocolate is made, part 1, trade commodity, Uncategorized