Corporate Gift Reminder!

Posted on November 10, 2015 by Linda Johnson | 0 Comments

Chocology FA Image

It’s that time of year again. Yes, yet another year has almost come and gone and now it’s time to start thinking about giving back to those clients who have made a difference!

Chocology serves corporations and small businesses alike. We put our focus on making your clients feel appreciated, helping you to establish deep connections and long standing relationships.

Chocology chocolates are a unique way to say thank you. Our handcrafted artisan truffles and our creamy Fat Ass Fudge will delight and surprise even the most discerning of clients. Imagine your client receiving your company logo and a hand written note artfully placed on their very own box of gourmet chocolates. What a way to make a lasting impression!

There’s a lot to choose from at Chocology. Perhaps you desire a signature hand crafted four-piece box of truffles complete with our Art of Tasting card. Or, maybe a beautiful assortment of our homemade award-winning Fat Ass Fudge is more up your alley? Whatever you choose, rest assured Chocology will make gift giving this year easy and special with a focus on appreciation at it’s core.

What to choose? Chocology is here to help. We help you customize your order to your preferences, with Chocology staff ready and willing to assist you in keeping within your desires and budget. Here’s what we have to offer this year.

Chocology Chocolates 

boxed chocolates

A fresh 4, 12 or 24 piece gift box is the perfect gift for all clients, big and small. You’ll never find artificial flavoring or added preservatives in our chocolates. We incorporate only the freshest and finest ingredients to create intriguing and indulgent taste and texture combinations. Add your company logo and a handwritten card to create that extra special touch.

Our Award Winning Fat Ass Fudge Gifts

Fudge Assortment 

Fudge TrioA beautiful assortment of our homemade fudge, made with goat’s milk, goat’s butter and Belgian Chocolate. Create a mixture of Dark, Cappuccino and Vanilla to appeal to all appetites. Or better yet, choose from an array of other popular flavors. Our Fat Ass Fudge is definitely an experience your clients will appreciate.

Fudge Tasting Plate

Assorted homemade fudge, made with goat’s milk, goat’s butter and Belgian Chocolate, arranged on a cheese plate. We can pair this with a bottle of Amazing Olive Raspberry Balsamic Vinegar for a unique and indulgent twist. Suggestion:  drizzle the balsamic over your favorite fudge for an epicurean experience like no other. Imagine dark chocolate coating your tongue with a raspberry kick on the finish.

Create Your Own

Your Wish Is Our Command!

Browse our website to create a signature selection of chocolates or fudge that are both pleasing to the eye and palette. We’re standing by to assist you through the entire gift selection process.

cup & fudge

fudge basket





Our clients appreciate the special attention to detail and service that Chocology delivers. Here are a few of our corporate client testimonials:


Quote on Pink

There are only seven days left to order your corporate selection. We have extended our-Corporate Order Deadline to November 17th. Email us at or call at (631) 901-7151 to discuss your gifting needs. We look forward to serving you and your clients this holiday season.

~The Chocology Team

Posted in chocolate, Chocology, corporate gifts, decadent chocolate., fudge

Goodbye Summer ~ Hello Fall

Posted on September 08, 2015 by Linda Johnson | 0 Comments

Cocoa Beans Zuc Bread

With Labor Day behind us, it’s time to make way for fall ~ changing leaves, cooler weather and shorter days.

At Chocology, the fall season conjures up memories of comfort food. Remember coming in from raking the fallen leaves in the yard to the smell of autumn soup simmering on the stove? Or, the aroma of homemade bread baking in the oven? We love those memories and enjoy making new ones each year.

To commemorate the emergence of fall we thought we would bring you a much loved fall comfort food recipe. It combines the essence of autumn with . . . can you guess?

Chocolate of course!

Perhaps you’ll add this chocolate zucchini bread recipe to your repertoire of comfort foods. We think you’ll be glad you did.

Prep Time: 15 Min. Cook Time: 90 Min. Total Time: 1 hour, 45 minutes

Choco Zuch Bread
3 eggs
1 cup oil
2 teaspoons vanilla
2 cups sugar
4 cups grated zucchini
2-1/3 cup organic flour
1/2 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped nuts (optional)
1/2 cup Belgian Chocolate

Preheat oven to 350° F.

In a medium bowl mix eggs, oil, vanilla, sugar and zucchini.

Add dry ingredients and mix well.

Add nuts and chocolate chips.

Pour into two greased 5″ x 9″ loaf pans.

Bake for approximately 90 minutes or until a toothpick inserted into the center of each loaf comes out clean. (Time can vary greatly depending on ovens. Check often after 45 minutes)

zuc bread in corningwareWe made this delightful bread for our customers at the Farmer’s Market this past Sunday and it was wildly popular! Some asked if we could start selling it. Parents of young children were so excited that they could actually get their kids to eat zucchini. But of course, we know everything goes better with chocolate – even zucchini!


Will you be making chocolate zucchini bread this autumn? If so, we’d love to hear about it! Or better yet, post us a picture! Maybe you have a favorite fall comfort food recipe of your own? Please share with us here in the comments, on Facebook or Twitter.

Enjoy the changing season! And remember to eat lots of chocolate.

~ The Chocology Team

Posted in chocolate, chocology, fudge, us open, zucchini bread

What the Fudge?

Posted on June 17, 2015 by Linda Johnson | 0 Comments

Screen Shot 2015-06-17 at 2.58.33 PM

We were so busy this week we almost forgot to post our blog and say Happy National Fudge Day!  Since it was National Fudge Day (what a perfect day to celebrate!) and since we have so many new follower’s we’ve decided to repost our popular blog The Origins of Fudge.  

Have you ever wondered where fudge came from? Is it American or French or Canadian? What exactly is it that sets fudge apart from other candies?  And why do we love it so much?

We at Chocology like to know everything there is to know about the products we offer. Since Chocology acquired Fat-Ass Fudge in early November, we thought it might be fitting to do a bit of research about the history of fudge. While we know all about the makings of fudge, since we make it in the Chocology kitchen, we weren’t quite sure about the origins of this sweet delight. So, we set out to do research and of course, when we learn something new, we like to pass it on to you.

Every story about the beginning of fudge differs a bit but it seems that it may have started in the late 1800’s in a women’s dorm room in the United States. Here’s the picture we envision:

Several women hover around a stockpot simmering on a hot plate in a dorm room. One of the women, currently enrolled in a taffy making class, stirs the pot as the others take in the aroma. The taffy student is working diligently to perfect her caramel for class the next day. Another woman stands by the door as a look out, lest they get caught cooking in their room. She whispers, “They’re coming!” The women quickly put out the fire and hide the pot behind the rocking chair.

When the coast is clear again, the taffy student stirs and stirs but realizes the caramel is a flop. They have failed to get the temperature hot enough!

Dismayed that the ingredients were now wasted, they dipped their fingers in to see what the concoction tasted like. To their delight, it was delicious! They called their new discovery “fudge”, to identify it as a mistake. The taffy student takes her fudge to class the next day and a new product is born.

We will probably never know exactly what happen that night in the dorm room. But we do know that the first fudge was sold at a Baltimore grocery store in 1886 for forty cents a pound. In 1888, Emelyn Hartridge obtained the recipe for fudge. After selling it at an auction at a Vassar College, fudge became the newest popular confection. The desire for fudge spread to other women’s colleges where new and improved recipes were developed.

The ladies in the dorm room were only two degrees away from their caramel. Lucky for us, the pot got turned off too quickly resulting in the fudge recipes we enjoy today.

Fudge is generally made by mixing milk, sugar and butter and then heating it to 240 degrees. The mixture is then blended with chocolate and beat while it cools to obtain a creamy, smooth consistency.


Over one hundred years have passed since the invention of fudge. The recipes have developed over the years and now we have access to thousands of interpretations of that first mishap. Experimentation with ingredients has yielded us the many varieties of fudge that we enjoy today.

Our Fat-Ass Fudge is made with goats milk,  goats butter, sugar and the finest Belgian chocolate available. We then mix it with other quality ingredients to bring out the most decadent taste imaginable. A lot of care goes into our recipes; attention to detail, temperatures and fine ingredients are strictly followed. We think this makes our fudge one of the best on the market.

We hope you will give our Fat Ass Fudge a try. With prices starting at $10 you can’t go wrong! Choose from Dark Chocolate, Dark Chocolate with nuts, Dark & White, Peanut Butter fudge, White chocolate and White chocolate with nuts and our latest creation… Cappuccino. There’s something to please everyone’s palette! And keep checking back. We are in the process of developing new flavors to add to our fudge line in the months to come.

Screen Shot 2015-06-17 at 2.33.37 PM

Plus we are proud to announce a collaboration with the following non-profit organizations who pull on our heartstrings:  Back on My Feet, PAOperation Freedom Paws, Caterina's ClubPathways to PeaceMaritime Explorium.  To sweeten the pot even further, you can help. . . simply by eating our Fat Ass Fudge!  Chocology will donate $1.00 from every fudge order ($2.00 for orders over $50.00) to one of the above charitable organizations using their code at checkout..

We would love to hear from you when you try our fudge. Be sure to comment here or visit us on Facebook and let us know if you think this is the best fudge ever!

Here’s some of the feedback we’ve received so far about Fat Ass Fudge:

Linda, My fudge arrived today.  I am more excited than a dog with two tails.  I have eaten a lot of fudge in my day, but nothing like yours; it’s DIVINE!

I hoarded it for Thanksgiving but will buy more for Christmas to share with family members.

I can't get over how GOOD your chocolate tastes - every other chocolate maker's chocolate I have tried over the past ten years has been just awful - lots of sugar, no chocolate. 

So glad you have taken over this company and are experimenting with additional varieties, also.  However, your dark chocolate with nuts is TOPS with us.

The white fudge was incredible. Appearance and fragrance much better quality than other companies and it melted so deliciously "white" on my tongue.

Hi Linda - Owner and Maker of Fat Ass Fudge that I could easily become addicted to ...Your fantabulous fudge arrived on Thanksgiving morning by carrier messenger ... And it has totally changed my desire for chocolate!  I had almost forgotten how delicious - truly fresh and rich chocolate can be - I LOVE IT!!!  I LOVE YOUR CHOCOLATE!!!

Wishing you our loyal followers a happy belated National Fudge Day.  Enjoy!

Posted in backonmyfeet, caterina'sclub, fatassfudge, food porn, fudge, giving back, lovechocolate, maritimeexplorium, mouth-watering, nationalfudgeday, operationfreedompaws, pathwaystopeace, sharktank

Half Way---Chocology Gives Back Road Trip

Posted on May 05, 2015 by Linda Johnson | 0 Comments


Chocology Car

Day 14
San Francisco, California
4,200 miles

 We left New York on April 17th with 8,004 miles ahead of us. Madeline and I plan to return to home base by May 17th - putting us currently at the half way mark of our Chocology Gives back cross-country extravaganza. Madeline and I are in absolute awe of this great country we live in, especially of the people we meet along the way!

We have a system. I drive – Madeline navigates. Being in the car together for long stretches of time has given us lots of opportunity for deep philosophical conversations. Besides solving all of the world’s difficulties, Madeline and I have decided that we’re not just New Yorkers, were citizens of America! Home is where we land each day and the people we meet are family. What an honor it is for us to work with people across America who make a difference in the world by giving back!

Besides working with some awesome organizations, we’ve had the chance to visit with friends and family and do lots of chocolate tastings along the way.

So. . . who have we visited and what have we been up to besides driving? Well, helping causes, sharing our Give-Back philosophy and passing out chocolate of course! It's been a really great adventure so far, here's a sampling of where we’ve been:

Give Back - Disney

Back on My Feet In Philadelphia

Short visit with friends in Atlanta and Texas

Booked two wedding while in Texas

Homeschooling Conference in Texas

Interviewed the Director of Corporate Citizenship at Disney in Anaheim

Brought some messy Chocolate fun to the Boys and Girls club in Anaheim

Visited Madeline’s 2011 CNN Hero - Chef Bruno

Met with RoadTrip Nation in Costa Mesa

Homeschooling Event in California

A smattering of visits to family and friends

Give Back - Boys & Girls Club

We'll share all of our adventures with each of these wonderful people and organizations when we get back, so stay tuned.

Give Back - Chocology Texas

It’s not too late to jump in our virtual backseat! Experience our adventures on TwitterFacebook and Instagram and join the Chocology Gives Back conversation! We’d love to have you with us.

On the road again. . .

Madeline and Linda




Posted in blog, Chocolate, chocolate blog, Chocology, Fat Ass Fudge, fudge, induldge

Surprise Mom on May 10th

Posted on April 20, 2015 by Linda Johnson | 0 Comments

Our mom’s are so special. They pamper us, are always there for us and love us more than anyone else in the world. No wonder we have a special day set aside to honor these special women in our lives.

Mother’s Day is May 10th this year. What do you have planned for your mom? Breakfast in bed? Or perhaps you’ve made reservations at a plush restaurant? However you choose to indulge your mom this year ~ remember the chocolate!

All mothers love chocolate. Our Mother’s Day collection will melt the hearts of all the women in your life. Beautiful handcrafted truffles or mouthwatering fudge will cure any woman’s chocolate craving. Nothing says “I appreciate you” more than a box of deluxe chocolates.


Recurring Chocolate Gift


Want to consider purchasing a gift that keeps on giving? Our Chocology Chocolate Lovers Club is the perfect gift giving choice this Mothers Day. With this gift, you remind your mom month after month of how much she means to you.

Your mom will receive a box of fresh chocolate once a month for 3, 6 or 9 months depending on the depths of her cravings. Each box comes with our signature card on How to Eat Chocolate Mindfully and is delivered right to her front door. Imagine mom’s smile every time she receives this gift. Everyday becomes Mother’s Day with our Chocolate Lovers Club.

However you choose to give to your mom this Mother’s Day, Chocology wishes you and your mom a spectacular day celebrating the most important job in the world ~ being a mom.

Posted in blog, Chocolate, chocolate blog, Chocology, Fat Ass Fudge, fudge, induldge, Mother's Day, truffles

Cookies, Cakes, Candy and Fudge, oh my. . . And ALL chocolate of course!

Posted on November 03, 2014 by 63390433 | 0 Comments

On Sunday, November 2,  Chocology had the honor of participating in the Long Island Chocolate Festival and what a day it was! People young and old came out to taste, look at and experience chocolate at it’s finest. We got to meet lots of people and give samples of our great chocolate, including our new product, Fat Ass Fudge. The event coincided with the announcement of our newly acquired company, Fat Ass Fudge. We had the opportunity to hand out samples of our new fudge and it wasn’t long until there was a sea of people standing in line to buy it.  We were pleased to hear, “This is the best fudge I’ve ever had,” many times throughout the event. Fat Ass Fudge, made with organic goat’s milk and butter, was a hit.  We pretty much sold out by the end of the festival. We also sold our new test product, Espresso Ganache Truffles. The truffles were meant to be samples, in an effort to discover if they would be popular enough to sell. When participants began to ask if they could buy a box to take home though, we shifted gears and put it up for sale at the event. Several people left with a box of the Espresso Ganache Truffles before we even officially have it on the market! Our testing efforts seem to be a success. We sold out. Madeline truly got a chance to shine with her doggy treats. She worked hard before the festival to choose treats that were all organic and safe for puppies. She tested them out on her dog Logan well beforehand and also designed the Chocology Pets logo, made banners and signs and created the doggy treat packaging. She was a world-class entrepreneur on Sunday, presenting the puppy products to passersby. Madeline’s doggy treats sold out in the first two hours of business. Madeline also had 197 voters register for her “Delicious Data” research project entitled What’s Your Favorite Chocolate? -to find out the results you will have to go to her blog next week.  Now that’s success! All in all it was a wonderful day. We met lots of great people and were proud to offer products that everyone enjoyed. If you weren’t able to get out to the Chocolate Festival, you can still try our Fat Ass Fudge. We’re having a “Chocology Sugar Rush” from now until Monday, November 24. Get ½ pound of fudge for $15 or a full pound for $30. Don’t miss this opportunity to serve this delicious organic fudge at your Thanksgiving table! You can order the fudge by emailing us through the contact page at our website. We want to thank the following people for sharing Chocology! You are all winners of some fabulous prizes:

The winner of the 24-piece “You Can Have it All” Chocology Chocolates, is Ted Cart. Thank you Ted for helping us spread the word about Chocology.

Winners of our Fudge giveaway are Candy Johnson, Nitsa Swain,Tricia Folliero, DanTeresa Loos, Wesi Tresi and Beda Nelson. Thank you all for participating in our contest and sharing your love of Chocology with your friends and family.

Thanks to everyone who participated in our give aways! Be sure to connect with us on Facebook and Twitter so that you will stay updated on all of the contests and specials we are having during the holidays. Have a terrific, chocolate filled week! ~ Linda Johnson

Posted in chocolate, chocolate festival, Chocolate week, Chocology, entrepreneur, espresso ganache, fat ass fudge, fudge, goats butter, goats milk, sweet, Uncategorized

Chocolate Terms ~ A to Z

Posted on October 28, 2014 by 63390433 | 0 Comments

chocolate glossary Wow, Madeline and I have been learning a lot about chocolate lately! In addition to all we are discovering in our chocolatier class, we are getting ready to make a big announcement on Sunday about our upcoming fudge line. We're also gearing up to participate in the upcoming Long Island Chocolate Festival! There’s a lot to learn and since we are a company based on the study of chocolate, this is a good thing! We’re so excited about the knowledge we’ve acquired and naturally we love passing all of this new information on to you. So, this week we decided to create a chocolate glossary, for all you chocolate lovers out there! Did you ever wonder what the difference was between a cocoa nib and a cocoa bean? Or maybe you thought that a cacao bean and a cocoa bean were the same thing. Have you ever been at the grocery store trying to decide between semi-sweet, bittersweet or milk chocolate chips but didn’t really understand the difference? What about tempering? What exactly is that and how is it done? Well, read on. You’re about to find answers to many of the questions you’ve always had about chocolate.

Chocology Chocolate Glossary

  1. Bittersweet Chocolate –Contains at least 35% chocolate liquor for bittersweet. Other ingredients include extra cocoa butter (in some cases), sugar, lecithin and spices.
  2. Cacao Bean – The seeds of the fruit, called Pod or Cabosse, produced by the Theobroma cacao tree, pronounced kah KOW.
  3. Chocolate Liquor – The ground cacao nibs, which contain their inherent cocoa solids and cocoa butter (approximately 50%). The term “liquor” comes from the Latin term liquor meaning “liquid” which is what happens to roasted cocoa beans when they are ground into a paste. Correctly pronounced as “licker”.The heat of the friction in the grinding process melts the cocoa butter making the mass “liquid” until it cools and hardens. Sold in the consumer market as “unsweetened” chocolate (also referred to as Cocoa Liquor, Liquid, Solid, Mass, Masse, Pate de Cacao). The liquor can be compressed to release the cocoa butter and separate it from the cocoa solids – the result is called cocoa cake or presscake. Liquor can be made from a blend (or “cuvee”) of different cocoa beans. “Varietal”, “Single Origin”, or “Vintage” are all labels for blends or single bean formulations that come from a specific region and are often named by the area or tree species from which they are grown.
  4. Cocoa Bean – In the industry, once cacao beans (or seeds) have gone through the fermentation process, they are then called “cocoa beans.”
  5. Cocoa Butter – The pale yellow vegetable fat in the cocoa bean with a melting point of 84 – 95 degrees F. (32 – 35 C) Its crystallization properties demand that chocolate containing cocoa butter be tempered in the final process before cooling.
  6. Cocoa Nib – Cocoa beans break into smaller particles/sections called nibs after they are dried and roasted. These natural breaks are caused because the inside of the cocoa bean is not a solid mass but consist of the tiny stem and unfurled leaves. Also called grue.
  7. Cocoa Powder – Ground cocoa cake. Cocoa powders can have different percentages of cocoa butter.
  8. Milk Chocolate – Contains at least 10% of chocolate liquor. Other ingredients include sugar, lecithin, milk or cream powder and spices such as vanilla.
  9. Semisweet Chocolate – Contains at least 15% chocolate liquor. Other ingredients include extra cocoa butter (in some cases), sugar, lecithin and spices.
  10. Tempering – The heating-cooling-heating of the chocolate in order to stabilize the cocoa butter fatty acids. Referred to as temperage in France.
  11. White Chocolate – Contains at least 20% cocoa butter. Other ingredients include sugar, milk and vanilla. Since it does not contain any chocolate paste, white chocolate is not considered a chocolate product.

We hope this glossary gives you a little bit better understanding of chocolate, one of the world’s favorite delights. It sure has helped us to understand our business better and our appreciation of all that goes into making chocolate has expanded tremendously! Would you like to learn more about chocolate? Did we answer all of your questions in the glossary or do you have more? Let us know in the comment section. Or send us a Tweet or comment on Facebook. We may use your questions as a basis for another chocolate covered blog post! We have a great week planned! To celebrate the days leading up to our first chocolate festival on Sunday, we will be giving away sweet treats to our loyal followers. Share our message through your favorite social media and to show our gratitude, your name will go into a daily drawing. We're excited. SHARE AND WIN! Oh, and if you're in the area, come see us this Sunday at the Long Island Chocolate Festival! We'll be announcing our new fudge line, so you won't want to miss it. It's sure to be a fun chocolate filled day!

Posted in cacao, chocolate, chocolate festival, chocolate glossary, cocoa bean, cocoa butter, cocoa nib, cocoa powder, fat ass fudge, fudge, Long island chocolate festival, semisweet chocolate, tempering, Uncategorized, White Chocolate