October is a special month to me – my birth month. At this time of year, I always feel the pull towards self-reflection and reevaluation of my goals and purpose. It is a time in which I recommit and align my actions with my innermost desires and vision. This year I am grateful for the path I have taken with Chocology. It brings joy, connection and fun into my life. This is why I’d like to share with all of you why I do what I do.
No. 1: I love seeing people smile
Everyone LOVES chocolate! It is such a blessing to have the opportunity to work with people who are happy and enjoying themselves. I love helping our clients choose the perfect gift, dessert for a special event or wedding favors. People are happy when they talk chocolate and this makes me happy as well. Madeline always says, “We meet the best people!” and she’s right. We are fortunate to cross paths with people in their finest moments.
No. 2: I’m good at it!
Being the Managing Director of my own company allows me to utilize all of my gifts and talents. Strong work ethic, good communication skills and a love of people are key ingredient's to running a successful business. Do what you love and you never work a day of your life! That is our philosophy and it’s worked well for us at Chocology. I love what I do every single day and am able to thrive because of this philosophy!
No. 3: I get to do it with my family!
One of the greatest gifts I feel I can give to my daughter is to show her that when you set a goal it can be achieved through hard work, a good attitude and perseverance. I feel so blessed to have the opportunity to model for my daughter that your dreams can come true! Not everyone has the privilege of working with family. Recently David is able to join us more and more on our chocolate adventures! We never know what is around the corner, but together we get the job done – ALWAYS!
No. 4: Every Day is Different
I love different! It’s so easy to get stuck in the humdrum of day-to-day life. At Chocology, each day is diversified. One day we’re working with children on a Chocology Kids project and the next we’re working with the senior’s community. We might go to a corporate meeting to serve fudge and then head out to plan a wedding or work on one of the various festivals that we attend. There’s always something new and fresh to keep us motivated and excited.
No. 5: Giving Back to our World
From the very beginning it was important to me to give back. I feel so blessed to live a happy and joyful life. Giving a little of that back makes me even happier. I don’t work for a non-profit however I sure can support them. And that’s what we do, plain and simple. Not only to we glean joy from helping our non-profits with monetary donations, we love doing simple acts of kindness. I just love it when parents allow their children to come by our Farmers Market booth to make purchases by themselves. The parents have realized that we take those children under our wings and feel blessed to have them as customers too. Kids are the best at “the art of tasting” and we love seeing them take it so seriously. We love giving our money, our smiles and our compassion to everyone that we meet!
No. 6: I Get to Travel
If you’ve read our blog, you know I love to travel. I love going new places and being the owner of Chocology provides that travel outlet for me. Whether it’s driving to the East End, traveling on the ferry across the Long Island Sound to make deliveries in Connecticut or going cross-country to deliver a check to one of our non-profits, the opportunity to travel keeps life interesting and new every single day.
No 7: It provides Freedom and Autonomy
Most people think that when you own your own business, you get to set your own hours. This is not exactly true. I make myself available to my clients therefore my hours are dictated by the need. However, I do have the flexibility to use creativity to get a job done well and efficiently. People often ask, “How do you manage balance in your life?” My answer: “I don’t. I integrate.” Being with my daughter Madeline and my husband David is very important to me. We’ve learned to integrate our time together as a family while enjoying running the business. And I not only get to be with my daughter while homeschooling, I get to teach her about having a career that you love and doing it with a joyful heart.
No. 8: I can do it all!
Admittedly, I will welcome the day when our growth allows for more employees and my position will be more of a leadership role. For now, I get the opportunity to run the business both from the front and back end. Creativity, New Products, Website, Social Media, New Client visits, special events – these are the things I love. Bookkeeping – Not so much! Luckily, I love developing both sides of my brain; Analytical and Creative. There are so many facets of my personality and they serve me well in running the business. I need to switch hats quickly from planning and creative thinking to one of analytical and business-minded thinking. One day soon there will be others that can help, but for now I love the constant shifting and maneuvering that my business demands of me.
Overall, the message is that I am so grateful for my life as the owner and Managing Director of Chocology. I feel blessed to come across so many wonderful people out in the world. I love making people happy! The smiles I get to see are the icing on the cake! I love my life and thank all of those that have helped me live out my dream of running a family business.
Nothing says “thank you” like decadent chocolate. That’s why Chocology has prepared some exquisite choices for our corporate clients this year. Chocology realizes the importance of your business relationships and we go the extra mile to show them that you care.
We love the subtle changes of autumn at Chocology: the crispness in the air, the changing leaves and a hint of the festive holidays to come. The season reminds us of grandmothers working tirelessly in the kitchen, preparing goodies for the celebrations of fall. Popcorn balls, Candied Apples and of course fudge.
Autumn is fudge season and we at Chocology have been testing flavors that we hope will set the stage for all of your fall festivities. Our final products: A quartet of comfort flavors that will enhance your celebrations and have you relaxing into the mood of the season.
For our pumpkin lovers we have the Fat Ass Pumpkin Pie Butterscotch. Healthy pumpkin accompanied by rich butterscotch and finished with a hint of cinnamon, cloves and nutmeg.
Straight Maple—minus the nuts. For those of you who believe that the nuts just get in the way of the mouth-watering velvet fudge.
Maple and Walnuts make up our Fat Ass Maple Walnut fudge. Loaded with crisp walnuts – you can’t go wrong with this choice!
And finally, rich and creamy caramel mingled with fresh, crunchy pecans to fashion our Fat Ass Caramel Pecan fudge.
In addition to our new fall flavors we have another surprise in store! Send the gift that keeps on giving with our Fat Ass Fudge of the month subscription. Choose a 3 or 6-month subscription and your loved one will receive a Chocology Choice Fat Ass Fudge package each month for as long as the subscription is active. A personalized note can be sent with each gift as well. Even better – your recipient will get to choose their favorite fudge for their last delivery.
What’s more is that Fat Ass Fudge is the gift that is far reaching. When you place your order, choose one of the Chocology Cares charities and we will give a percentage of the proceeds to your charity of choice. Chocology cares about community and giving back. Your gift subscription says, “I love you” in more ways than one.
We hope you have a wonderful autumn season filled with family, friends and chocolate!
4,000 Lego bricks + 65 Chocology Kids = WOW!
This past weekend Chocology sponsored the Lego/Minecraft build at the WMHO Lego Contest in Stony Brook, New York and what an event it was! Over 145 parents, kids and young adults participated in both building and enjoying the Lego exhibits. The atmosphere was so much fun; we can’t wait to sponsor this event again next year!
We had kids ranging in ages from 2 to 22 join us for the Minecraft Lego build. Throughout the day we had some pretty amazing designs created, some of which will travel with ILUGNY to the Brick Fair event held in New Jersey in October.
Each participant in the Chocology/Minecraft build received a Certificate of Awesomeness and will also receive a sweet treat when they visit the Chocology booth at the Port Jefferson Farmer’s Market. Thank you to all of our participants for making this event one to remember!
Also on display at the WMHO Lego Contest and event were a 6-foot Empire State Building, the New York skyline and over 50 other contest entries. The winner of the contest will be announced at the closing ceremony on October 16.
Chocology couldn’t have done this without the help of four special teenage volunteers. Thank you to Madeline, Katherine, Allen and Alina who supported this event in the areas of design, marketing, building and clean- up! We appreciate your help and look forward to working with you all again!
It was such a privilege to work with WMHO and ILUGNY at the Lego Build this year! It was a festive event that we will be looking forward to year after year.
We are posting many of the photos that we took at the event. All of the creations were absolutely wonderful however we could only post a few of the photos. We apologize if yours didn’t make the blog, there are more photos on our Facebook page.
Do garlic and chocolate go together? Why, yes they do, thank you very much! In fact, chocolate helps to neutralize garlic breath, believe it or not!
Chocology spent this past weekend at the annual 2-day Garlic Festival held at the Garden of Eve Organic Farm in Riverhead, New York. We loved it so much so, we sponsored the garlic-eating contest! Participants lined up to see who could get the most stinky garlic breath on Long Island.
A big round of applause goes out to Elizabeth who actually judged the contest and chose the contestant with the stinkiest breath.
Linda, owner of Chocology, didn’t participate in the contest, however she did volunteer to give the winner a big hug!
When everyone heard that chocolate neutralizes garlic breath, they headed over for a sample (okay, maybe more than a sample) of chocolate at the Chocology tent. We had so much fun tasting and pairing chocolate with some of the amazing local vendor’s wares.
One of the favorite pairings was Arlotta Lemon Olive Oil drizzled over our white chocolate Fat Ass fudge to make "lemon drops". It was fun watching our taster’s eyes pop when this little delight melted in their mouths. They couldn’t believe how well these two items went together.
We also paired our 70% dark Fat Ass Fudge with the cabernet from Sannino Vineyard. What a delightful match that made! And we can’t forget the pairing with the Soda Shop Bar-B-Q sauce from the Killer Cook. It was all so much fun, pairing flavors that most of us would never dream would taste well together!
It was like walking down memory, watching the children play at the play area where Madeline played as a child. The playground, located directly behind the Chocology tent, ran along the entire backside of the farm. Games, pumpkin pickings, pony rides, face painting and hayrides were just a few of the fun things for kids to do at the Garlic Festival! Linda loved being greeted by the goats each morning when she arrived to set up. Music filled the tent all day long and food demonstrations were happening everywhere. The entire Garlic Festival was such a fun and festive place to be all weekend long.
We were so pleased to see several of our customers from the Setauket and Port Jefferson Farmers Market! And we were delighted by the two cutest Chocology fans (twins in a stroller) that insisted on stopping by for a taste of fudge!
Since this was, after all, a garlic festival, there were so many amazing and unusual garlicky foods. Everything was garden fresh! How about Garlic Soup or Garlic Ice Cream? It was lovely to meet Fred and Sue Forsburg and their daughter Jennifer of Honeyhill Organic Farm, who taught us to use the juice from the scapes (the end of the garlic) to make a dirty martini!
Roasted garlic is buttery, just like our fudge so we decided to create a dark chocolate cake with a roasted garlic hot fudge sauce. It may sound unusual but everyone thought it was delicious! You’ll never know until you try.
Eve, from you guessed it, the Garden of Eve, said this about the festival:
“We had a great Festival this year, with over 4,000 garlic lovers attending to get garlic for their gardens and stomachs, and a new Garlic Eating Contest record set of 27 cloves in 2 minutes!”
What a whirlwind of a weekend! We had so much fun meeting new people, eating chocolate and garlic and participating in a good ole fashioned farm fun. We can’t wait for next year’s festivities!
This past Saturday, twenty-seven people gathered at the Pindar Wine Shop in Port Jefferson to sample the latest collection of fine wines, accompanied by an array of decadent Chocology Chocolates and award winning Fat Ass Fudge. Chocolate and wine! What more could you ask for on a Saturday afternoon?
The event, of course, was a great success. The Pindar Wine Shop is cozy, intimate and comfortable: the perfect venue for wine and chocolate pairing. Our guests had a fondness for both fine wine and fine chocolate, making the event both tasty and educational.
Before the tasting began, we discussed the key points of similarity in wine and chocolate.
Melissa Martin Director of marketing and hospitality at Pindar organized the event and Jenna and Jenny at Pindar, then presented the wines to be tasted. Linda Johnson, owner of Chocology, served truffles and fudge (on a frozen salt block). (What is a salt block? We’ll tell you more about that next week).
Since no two people’s taste buds are exactly the same, discerning which wine will go with which chocolate can feel like a daunting task. There really is no wrong way to do a tasting though. If the flavor pairings work for you, then we say go for it! There are, however, a few guidelines that can help you get the most out of your pairings.
Most everyone agreed that the favorite pairing on Saturday was the Pythagoras Merlot along with our 88% dark chocolate ganache. We also had great success with these:
The whole experience of pairing fine wines with fine chocolate was exhilarating. We look forward to more pairings at the Pindar Wine Shop! Thank you Pindar for providing a wonderful venue as well as the beautiful wines.
p.s. We are also excited to mention that Melissa Martin is also an author. Her book, Harvest Road, captures the beauty of the Long Island wine country and the intensity of a mysterious love affair. We loved it and can’t wait to read her next novel!
Couverture: Chocolate containing at least 32% cocoa butter. The high cocoa butter content makes the chocolate taste better in your mouth and produce a more satiny finish for a beautiful chocolate. Couverture comes from the French word couvrir - to coat or cover and is pronounced koo-vehr-TYOOR. Sometimes referred to as fondant chocolate.
At Chocology we pride ourselves on using only the finest ingredients in our products. So of course we use couverture chocolate in everything we craft.
Couverture chocolate is real chocolate. Compound chocolates or chocolate melts contain vegetable oil rather than cocoa butter, making it less expensive and easier to work with, however the taste is significantly compromised. Couverture chocolate gives fine chocolate it’s snap, is easier to pour and contains true chocolate ingredients, derived from the cacao tree.
Couverture chocolate requires the use of cocoa butter, making the process of chocolate making a little more time consuming. In order to re-establish the cocoa butter crystals into the chocolate, a special procedure called tempering is called for. During this process the chocolate and cocoa butter are melted together producing the proper sheen, snap and taste to the finished product. Tempering also prevents bloom, the separating of the cocoa butter from the cocoa solids resulting in a whitish or grayish coating on the outside of the chocolate. Couverture chocolate can be stored longer without the danger of bloom since it must be tempered. The more cocoa butter that is added, the more fluid the chocolate becomes.
The chocolate solids are also ground to a finer texture for couverture chocolate, resulting in a superior texture, flavor and taste. Couverture is perfect for enrobing truffles, bonbons and other fine candies.
Is couverture chocolate worth the extra time and expense? We sure think so! And we believe that once you taste it, you will too. Our mission is to bring the very best to our chocolate loving family. Fine ingredients, careful preparation and love is always at the top our priority list. Try Chocology truffles or Fat Ass Fudge and see for yourself.