February 23, 2016
Spring is on the horizon for many of us, so if you're like us and are planning a spring get together with family and friends, you might enjoy this simple 4-step recipe.
This recipe combines fresh goat cheese with dark chocolate to create beautiful little truffles that would make a great snack for a picnic or a fun appetizer at your spring parties. Plop these little delights on a cracker or shorbread for a not too sweet dessert. Our dark chocolate Fat Ass Fudge might be a great substitute for the dark chocolate in this recipe, as it is made with goat’s butter and goat’s milk.
We would like to thank seriouseats.com for sharing this recipe on their website. It’s always fun to try new things ~ especially when they involve chocolate!
Place about 2 inches of water in a small saucepan, and place chocolate in a heatproof bowl. Set the bowl over, but not touching, the simmering water to melt the chocolate. Once chocolate is melted, remove bowl from the pot and set aside to cool slightly.
In a medium bowl, whisk together goat cheese, melted chocolate, sugar, vanilla, and peppercorns until fluffy and well incorporated. Cover the mixture in plastic wrap and refrigerate for 1 hour or until firm.
Once firm, portion a heaping teaspoon of the goat cheese mixture into clean hands and roll into a ball. Coat the bottom half of the ball in cocoa powder, place on a cookie sheet, and top with a few flakes of coarse sea salt. Serve slightly chilled.
Truffles will last, in an airtight container, in the refrigerator for up to 3 days.
February 18, 2016
As you probably already know, Chocology is committed to all things chocolate. Our vision is RED ~ Relationships, Education and Distinctive quality. We feel that when we keep our focus on RED, everything flows, not only for Chocology but also for our clients and partners.
Relationships are first on our list for a reason. We feel that building strong and long-lasting relationships with our partners and clients is the number one key in helping everyone be a success! Chocology has had the opportunity to build some strong relationships over the course of the last couple of years and we are so thankful for that.
Our Chocology Cares Campaign is one that we are particularly proud of and are excited to continue to support.
For every order of Fat Ass Fudge, Chocology donates $1 to the charity of your choice. We will up that to $2 on orders over $50. Here are the charities that we are currently in partnership with. Be sure to choose one of these charities at check out so that every order of Fat Ass Fudge is making a difference in the world.
Back on My Feet is a non-profit creating independence and self-sufficiency within homeless populations in 11 cities nationwide by engaging them in running as a means to build confidence, strength and self-esteem.
Founded in January 2010, Operation Freedom Paws is a 501(c)3 non-profit organization that matches dogs with individuals who have Post Traumatic Stress (PTS), Complex-Post Traumatic Stress (CPTS) and/or Traumatic Brain Injury (TBI) symptoms, or other physical, neurological, psychological or mobility needs.
Caterina’s Club serves over 1,200 low-income children a nutritionally balanced meal of freshly made pasta and vegetables 365 days a year. Over 1 Million meals served and rapidly counting. In addition to feeding hungry children they’ve created the WELCOME HOME program, assisting families who are living week to week in the cramped quarters of a motel room, stay just one step ahead of homelessness.
The expanded Stony Brook Children's Hospital will be housed in a new 10-level Hospital Pavilion adjacent to Stony Brook University Hospital. Your donations will go towards making this vision a reality. In addition, donations will be matched dollar for dollar by the Knap Swezey Foundation.
We are committed to and love the study of chocolate – extending that love and knowledge to you in a new and exciting way is our mission. We do that through our blog post at Chocology Today, Chocology Kids and through in person events and fundraisers. We are committed to life long learning and we think chocolate is a fun and exciting way to educate and have fun all at the same time.
We pride ourselves on personalizing every chocolate experience! We want to make fine quality chocolate available to everyone. Our mission is to provide an opportunity for all chocolate lovers to experience the delights of chocolate generally reserved for the connoisseur. Our chocolates and Fat Ass Fudge are made with the finest ingredients and hand packed to order. We’ll even include a personalized note when requested. Rest assured, each order - large or small - is handled with the utmost respect for quality and personalization. We love making it personal!
If you’re close by, we offer FREE delivery within 15 miles of Port Jefferson, NY. Give us a call at 631-901-7151 or email us at email@example.com
February 03, 2016 1 Comment
Often times I’m asked, “How did Chocology come about? What made you want to work in chocolate?”
I’d love to say, I’ve dreamed of becoming a chocolatier since I was a babe. I’m afraid my story is a bit more meandering than that, though.
While I loved working in the kitchen with my mom as a girl, the thought of working professionally with chocolate never crossed my mind. I was a late bloomer and marched to the beat of a different drum than most. I was late by most standards to marriage; late to motherhood. But one thing that was always apparent was my desire to help people. To make them feel good about themselves and the world. My joy was to bring a different perspective to those around me and to make the world a little brighter; A little sparklier; A little more fun.
When I started out in the corporate world, I rarely had a traditional position. My desire to help people must have been evident. My employers always knew I genuinely cared and would do the job well. I was the first Senior Customer Service Representative at Sprint and when I moved into sales, was the number one sales representative in revenue retention. I like to think that my success was attributed to my desire to bring great customer service to the table every single day.
After I married and had my daughter my job became being a full time mom. It’s the best job I’ve ever had! My quirkiness and ability to see different perspectives led me to homeschool Madeline, our Chief Creative Director here at Chocology. Bringing joy and fun into her life was now my dream and vocation.
My fathers passing in 2007 had a deeply profound affect on the way I see life and pushed me to look at life from a different perspective yet again. I realized that I had something in me that wanted to be born into the world. But what?
As much as I’d loved the corporate world, it didn’t align with my vision of being a homeschooling mom and I wasn’t willing to give that up. So I began making lists of the things I loved doing, things that even if I never earned money from, were important to me and would give me a sense of making a difference in the world.
What surfaced for me over and over again were my love of family, travel and volunteer work. I was doing these things to some degree, of course, but my heart was yearning for more. Could I take these desires and maximize them to create the life that I was yearning for?
In 2011, I packed Madeline up in the car and we traveled cross-country to meet and interview people who inspired us. We met authors, philanthropist, and others who had made a positive impact on our lives. I still didn’t know what I wanted to do “when I grew up” but was open and willing for something to be revealed.
The road trips became a thing with Madeline and I. We took another one in 2013 to meet several of Madeline’s online friends across the country. And in 2014, it hit me. I love bringing joy to others. Madeline loves chocolate and so do I. Heck, doesn’t everyone? Let’s start a chocolate company!
The rest is history I guess you could say. We boarded a plane immediately for Belgium in early 2014, to go study chocolate from the greatest. It was a great education for Madeline and a great bonding period for both of us. I became a professional chocolatier through classes with Ecole Chocolat and then launched Chocology in September 2014.
Chocology is a blend of all of my past experiences. We value seeing things from different perspectives, promoting education, building strong and lasting relationships, extending kindness and giving back. This way of doing business was built upon the past accumulation of all of the things that were most important to me. And Madeline has been right by my side the entire way. It is my pleasure to serve people through chocolate. Chocolate has a way of bringing the best out in everyone.
When I think about why I love what I do so much, it has nothing to do with the end result. It’s the people we meet along the way, who all have a story. As Madeline often says, “Mama, we meet the best people!” And she is right. We do.
Dreams don’t come true in a day. Sometimes not in a week or even years. My wish is that my story will inspire others to stay true to themselves and keep digging to find that one thing that lights them up. I sure did and am excited to be on this chocolate covered adventure with YOU!
A few mantras I have adopted to help me along the way. Perhaps they’ll become yours as well.
People don’t care how much you know until they know how much you care.
I am paid in proportion to the amount of service I am to you.
When the student is ready, the teacher appears.
~ Linda Johnson, Managing Director of Chocology
January 27, 2016
We can hardly believe that Valentine’s Day is right around the corner. And Chocology is prepared with some of the most exquisite and elegant chocolates for our special customers. The Chocology Valentines Collection is here, just in time to celebrate that special someone on February 14.
Chocology chocolates are not your ordinary run-of-the-mill Valentine’s chocolates. Made with the finest ingredients, we never use artificial flavorings or added preservatives. Ingredients are carefully selected to create indulgent taste and texture combinations. Each artisan heart shaped chocolate is a miniature work of art, sure to please even the most distinguished chocolate connoisseur.
Won’t your husband or wife be delighted to receive a box of chocolates prepared especially for them? How about that special grandmother, daughter or friend? Everyone feels special when they receive a box of Chocology Chocolates. Our handmade Fat-Ass fudge offers a wonderful alternative to truffles, for those that prefer a more old fashion twist to their chocolate.
What better way to bring a smile to your loved one's faces than with gourmet chocolates? Pair it with a bottle of their favorite wine (or hot chocolate for the kids) and you have a gift that delights! Visit our website or read on to learn how you can order your special gifts for this special day.
The 2016 Chocology Valentine Collection
Choose from our 4, 12 or 24 piece boxes of chocolate delights. Each chocolate is hand selected and hand packed to your specifications. We’ll even enclose a hand written note upon request.
AMOUR E BACIO - Blended to perfection is this luscious passion fruit and amaretto combined inside a dark chocolate shell.
AgapiKaiFiliaAGAPI KAI FILIA - Rich harmonious blend of buttery caramel and cinnamon, in a milk chocolate shell.
AmouretBaiserAMOUR ET BAISER - Bubbly mix of white chocolate ganache, blended with raspberry and champagne wrapped in a dark chocolate shell.
Amor_y_BesosAMOR Y BESOS - Delectable blend of rum ganache, cinnamon, vanilla vodka and mascaponsa enrobed inside a milk chocolate shell.
Fudge TrioFat-Ass Fudge - Made with Belgian chocolate, goat's milk, goat's butter and love; also gluten free. Choose from flavors such as cappuccino or dark chocolate. Many other flavors available as well.
All orders over $75 will receive free shipping to one destination. Order soon to ensure delivery before Valentine's Day.
Wednesday, February 3rd by noon EST (or until sold out); Shipped orders will be mailed USPS on Monday, February 8th.
Monday, February 8th by 2 pm EST (or until sold out); Last day for Express (UPS 2 Day) Shipping for delivery by Valentine's Day.
Tuesday, February 9th by 2 pm EST (or until sold out); Last day for Urgent (UPS 1 Day) Shipping for delivery by Valentine's Day.
Local Order Deadline - Wednesday, February 10 (or until sold out); available for pick up or delivery (within 10 miles of Port Jefferson) after Thursday February 11th.
If you’re in the Long Island area, be sure to join us for a pre-Valentine’s Day Romantic event at Lavender Fields. We’ll be pairing our Valentine’s collection with fine wines there on Friday February 5th from 4 - 6 p.m. as well as Friday, February 12 from 4- 6 p.m.
We look forward to serving you this Valentine season. Chocology wishes you and yours have a very special Valentines Day.
~ The Chocology Team
January 19, 2016
Recently, Chocology had the opportunity to sit down with Stephanie Sorkin, a children's book author, to talk about her book "Chocolate Shoes with Licorice Laces". Don't you just love the name?
We love the book so much, that we will be hosting a reading of the book at the kindergarten class that Madeline attended many years ago. Along with the book reading, we will be offering all types of chocolate fun and activities to the children there.
One of the things we love most about Stephanie is that she's all about giving back to the community. Read on to find out more about how you can help others with the purchase of "Chocolate Shoes with Licorice Laces".
What inspired you to write "Chocolate Shoes with Licorice Laces"?
I was inspired to write “Chocolate Shoes” by my love of whimsical children’s literature. I love to think of silly things that could happen, and turn them into stories for children to enjoy. And what could be more fun than wearing chocolate shoes?
Where do you come up with your ideas?
I come up with my ideas 24 hours a day, in various ways. For example, when I came up with the idea for my book, “Nutley, the Nut-free Squirrel” it started as a bedtime story for my daughter. My kids loved it and I just knew that it would be a hit with children everywhere! I came up with the idea for “Frenemy Jane, the Sometimes Friend” based on a true story and real events. I have a number of other storylines that I’m currently working on with ideas that I got from observations in the classroom, along with silly add- ons to make the stories funny.
How did you get started as a writer?
I’d like to say that I got started as a writer the minute that I learned to write. I loved to put my thoughts on paper and rhyme at a very early age. I take great pleasure in bringing a book that I made as a child to my present day school visits. It’s a story about a frog that felt different from the other frogs. It’s held together by ribbon and my mom drew the pictures! I love that it inspires the kids to follow their dreams when they see that I started as a child. My start professionally came with my book “Nutley”. I was so anxious to share my story with the world that I sat at the computer and simply googled “SELF PUBLISHING”. I researched a few companies and ultimately got incredibly lucky when I chose the publisher Mascot Books. They delivered a high quality book that has held its own in a very competitive market.
Tell us 3 crazy things about yourself!
Hmmmm.....only 3 things?
1) I worked for the NBA. I love basketball as much as I love to write. Aside from being a children’s book author, it was my dream job.
2) I’m very superstitious
3) I want to keep every greeting card that I ever receive.
I LOVE quotes! I post one almost every day on my Twitter account (@stephsorkin)
I have so many favorites, it’s hard to narrow it down!!!
“You can’t use up creativity. The more you use, the more you have. “ ~Maya Angelou
“Never give up on a dream just because of the time it will take to accomplish it. Time will pass anyway.” ~Earl Nightingale
“The man on top of the mountain didn’t fall there.” ~Vince Lombardi
“No one has ever become poor by giving.” ~Anne Frank
“I find that the harder I work, the more luck I seem to have.” ~Thomas Jefferson
Best and Worst part of being a writer
The best part of being it writer is having a place to channel my creativity. To take my ideas and share them for others is very gratifying. To think that children get to read my books over and over just for fun is incredible. My favorite part of my job is visiting schools to discuss the writing process and the importance of creativity.
The worst part of being a writer is that many of my friends and family don’t think that I work! As my job is not your typical 9-5 office job, it’s difficult to explain my day to day schedule, as it varies. I do wish that I only worked 8 hours a day! Working from home is not easy, as there are multiple distractions. I have to stay very focused to get everything done!
My Madeline is in the middle of writing her first novel. What advice do you have for aspiring writers?
My advice to your daughter is in a quote from Diane Sawyer. “Whatever you want in life, other people are going to want it too. Believe in yourself enough to accept the idea that you have an equal right to it.” I couldn’t have said it better myself and find this to be so motivational for young people looking to enter any competitive field, especially writing. I remember standing in the children’s book section of Barnes and Noble, completely overwhelmed. It was just weeks before my book Nutley was being published. I wondered how I would sell any books with all of the competition out there. The truth is, if you have a great product, believe in yourself and work hard, you will have no choice but to be successful.
I’d also tell your daughter that writing the book is the easy part. She can pursue mainstream publishing but we now live in an age where self-publishing and self- promotion are no longer frowned upon. She should know that there are many unconventional, yet effective ways to do both.
You donate a portion of the proceeds made from the book. How and why did you choose this organization?
I love to give back to charities that support children so choosing “Soles4Souls” was easy. With my book being about Chocolate Shoes, choosing a charity in which shoes are distributed to those in need seemed like the perfect match. I’m honored to be a part of their mission.
Do you like chocolate?
I absolutely LOVE Chocolate!! I would eat it for breakfast, lunch and dinner if I could! I love to go to chocolate stores and buy gourmet chocolate in all shapes and sizes, but you could also find me in CVS buying Hershey kisses!
Where can we buy your books?
My books are sold in bookstores, toy stores and children’s boutiques but the quickest way to find them is online on Amazon.com or ChocologyUnlimited.com
January 12, 2016
Happy New Year! We hope you all enjoyed a fabulous holiday season and got everything your heart desires. Perhaps you received some Fat Ass Fudge in your stocking this year? If so, we have some great information for you!
Over the holidays a question came in through the website, “How do I store the Fat Ass Fudge I got for Christmas?” We love this question and were surprised to realize that we’ve never written about storing Chocology fudge.
Fat Ass Fudge is made with the highest quality, freshest ingredients available. Fresh goats milk and butter along with Belgian chocolate make up this tasty delight. It’s rich texture and taste lends itself to savoring this sweet treat and making it last. So storage is an extremely important issue if you desire to preserve the freshness of your fudge and enjoy it later.
Moisture and heat are never good for chocolate. So keeping your fudge dry and cool when storing is of utmost importance.
The best way to store your fudge is to first package your it securely. You can do this by wrapping it in wax paper. To add an extra level of security, wrap foil around the wax paper. Then, place the bundle in a Ziplock bag being careful to push as much air out of the bag as possible and zip up.
Next, how long would you like to store your fudge? Fudge can be stored on the counter at room temperature for several weeks if wrapped properly. Placing it in the freezer will preserve it for several months. Both of these storage techniques will provide tasty fresh- made fudge whenever you are ready to enjoy it again.
Lastly, when storing in the refrigerator or freezer, be sure to set it on the counter and let come to room temperature before eating. Cold chocolate doesn’t melt in your mouth like room temperature chocolate does. And remember to practice the Art of Tasting Fudge when enjoying this confection. Who knows, you might have leftovers to preserve again!
Do you have any other questions about chocolate? If so, we’d be happy to write about them. Please contact us through the website, in the comments section or on Facebook. We’ll get back to you with answers promptly!
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.
January 01, 2016
It’s that time of year again! As the old year passes and a new one emerges, many of us spend some time reflecting on the old and planning for the new. We look to the past to help us plan our New Year’s resolutions and determine the goals we wish to achieve.
At Chocology, this time of year gives us a chance to contemplate all that has happened in the past year. We see what worked well and what maybe didn’t go as planned, and start anew.
With diligence, we walk towards 2016 with hope and gratitude for those we have met and for those we have yet to meet. We look to evaluate where we can serve through education and giving back to the community. We determine how we might up the bar when it comes to helping the community and improving our products.
One resolution never changes at Chocology though – to keep our focus on gratitude and service every single year. We are grateful for all that we’ve accomplished in 2015 and are excited for what is to come in 2016. We value our customers and are so delighted to have you on this chocolate journey with us.
Although we have several New Year’s resolutions, rest assured we will remain diligent in our efforts to bring quality chocolate each and every day and show up with a grateful heart always. The heart of Chocology has been and always will be focused on giving, plain and simple. This mission not only helps us grow our business but we believe it also builds a better world, one chocolate at a time.
So, we bless your past and celebrate YOUR future and look forward to the year to come. Thank you for being a part of the Chocology family in 2015. We look forward to a rewarding, fun, prosperous and chocolaty 2016 and wish you all the blessings you desire.
Happy New Year!
~ THE CHOCOLOGY TEAM
December 22, 2015
The Chocology team wants to express many thanks to all of the wonderful people we have crossed paths with this past year.
Through our Chocology Give’s Back Road Trip, farmers markets, multiple events and customers we have learned one thing. We never meet a stranger! Everyone we have met has been remarkable ~ from sea to shining sea.
We’d also like to express our gratitude to those who have made Chocology even better by teaming up with us. Lavender Fields gave us a cozy “home” for our chocolates. Shark tank invited us to the Sprout National Sales Conference, where we had the opportunity to share our business practices with budding sales men and women. A special thanks to Security-Net. Their purchase pushed us over the top allowing us to make a $3,000 donation to Caterina's Club. What a joy it is to work with such wonderful organizations!
YOU have made our year extraordinary! We are grateful for the opportunity to share our products and educate the public about all things chocolate. We hope you’ve learned more about chocolate than you knew last year. We plan to continue bringing you interesting chocolate facts for years to come.
As an ending to a momentous year and happy holiday season, Shark Tank will be running a Christmas night special featuring the episode on Fat Ass Fudge. We invite you to watch and share the joy that Chocology feels in carrying out the legacy of the brilliant Donna McCue, founder of Fat Ass Fudge. We are thankful for the opportunity to provide this product under the Chocology name and want to extend a special offer in celebration of the Fat Ass journey. Order Christmas day through December 26th to receive 10% off of your Fat Ass order. Please use the coupon code SHARKTANK at checkout.
Here’s wishing you and yours a happy holiday season filled with family, fun and chocolate!
~ The Chocology Team
December 16, 2015
At Chocology we value artistry in every form. Meandering down the halls of an art museum, sitting at a wine tasting bar or enjoying a meal set before us invites appreciation and reverence. These are the meaningful experiences of life and we don’t want to rush through them.
Chocolate making, of course, is another form of art. At Chocology, each and every step of the chocolate making process is a deliberate act. For this reason, we invite our customers to slow down when tasting our chocolates, and our Fat Ass Fudge is no exception.
Our focus at each event that we attend is to teach our customers to take a moment to pause before eating. Close their eyes perhaps and contemplate the surroundings. Mindfully tasting chocolate can be a rewarding experience when we slow down and appreciate it. When we are accustomed to popping it into our mouths heedlessly, we miss the adventure of skillfully tasting what we eat.
Our Fat Ass Fudge is made with top-notch ingredients including Belgian chocolate, goat’s milk and butter. Now that’s worth slowing down for! This rich and unbelievably creamy delight melts in your mouth effortlessly, providing a rich and tasty experience for young and old alike.
So how can you slow down and savor a sweet like this when you want to eat it as fast as you can? Chocology has devised three easy steps to get the most delightful experience out of your Fat Ass Fudge.
Step One: Pop it Into Your Mouth
Slice off a small piece of your favorite flavor, place the fudge on the tip of your tongue and let your taste buds begin a sensory experience.
Step Two: Don’t Chew, Don’t Swallow
Allow the fudge to melt on your tongue to experience an intensely satisfying chocolate flavor coupled with a deliciously smooth texture. This is an extraordinary adventure for your taste buds.
Step Three: Your Mouth Works Like an Oven
As the Fat Ass Fudge melts in your mouth, it will flow over your entire tongue. Savor this experience. Depending on the flavor you have chosen, you may experience sweet and savory, spicy or nutty. You may even make a cappuccino right inside your mouth!
In a world where everything seems to be rushed, a simple pause in your day can make all the difference. Putting the focus on mindful eating, especially when eating chocolate, is a satisfying experience that refocuses the mind, allowing us to be present and aware of flavors, textures and artistry. Our appreciation increase when our center of attention is placed upon the experience of eating rather than hurrying on to the next bite. When we remember to acknowledge and slow down for the finer things in life, we are certain to feel more gratitude and joy in our lives, something we all want more of.
December 09, 2015
Chocology is proud to present another article by Meaghan Sugrue. She is in France working on her studies in food science. We are proud to have Meaghan on our team. Thank you Meaghan for keeping us up to date on all you are learning in France!
Dear Chocology readers,
As I sit here at my desk savoring some delicious Belgian dark chocolate a friend brought home from her holiday in Brussels, I think of the incredible journey across continents that this treat probably took to become melt-in-your-mouth gold. Just recently, I discovered one of my classmates, Raphael, a friend from Ghana, had worked in the chocolate industry. As a quality manager, he was responsible for evaluating cocoa butter, cocoa powder, cocoa liquor and several other cocoa products to make sure these commodities were uniform and optimal quality for the industries and consumers they were sold to. Hearing this story briefly, I knew I had to learn more from him about the chocolate industry from the ground up.
We agreed to meet later to talk chocolate and Ghana. During our conversation, I quickly realized how truly global the chocolate industry is and how for Ghana cocoa is more than a commodity but a keystone enterprise and source of national pride. The first thing Raphael told me about working in the cocoa industry was how in demand cocoa products were. Most Ghanaian cocoa is grown and processed in Ghana and then shipped to Europe and the Western world where it is modified further or sold directly as the chocolate you may have enjoyed this past Halloween. Upon further explanation, I realized that cocoa is like oil or electricity, purchased ahead of time in mass quantities, not an investment but an essential. Not only that, but chocolate is integral to Ghana, considered a source of national pride. On February 14th, when most of the world scrambles to impress their significant other, Ghana celebrates National Chocolate Day. Here stores proudly sell chocolate saved from foreign buyers for a celebration of national and economic unity. However, even this day is subject to international demand, as there have been years where chocolate was sold out, come February 14th.
I also learned cocoa butter is in high demand within the cosmetics industry, containing compounds vital to anti-aging creams. This also made me aware of how unique and efficient cocoa processing is, where each component of the coco bean has a specific and valuable use. As we continued our chat, I learned that in Ghana the Cocoa industry is one of the most regulated ones, where the federal government funds progressive research, subsidizes crop prices and provides farmers with proper training to grow cocoa beans, making sure they are well off and able to sustain the industry for generations to come.
When Ralph and I finished our conversation, I asked him how he felt about being in France and seeing a renowned chocolate industry, knowing much of the raw material may have come from Ghana. He said he felt elated. As someone who has never been to Africa, I felt the same way, finally understanding the dynamic story behind each and every chocolate thoroughly.
December 04, 2015
Lavender Fields is a lovely boutique nestled in the quaint village of Port Jefferson, New York. This cozy shop carries unique gifts, home décor and accessories, suitable for the most discerning of shoppers. Chocology is pleased to announce that we’ve partnered with Lori, proprietor of Lavender Fields, to offer our exquisite chocolates and rich Fat Ass Fudge as an addition to her already lovely inventory.
Tucked down on Wynn Lane just off of Main Street, Lavender Fields rests between two wonderful dining choices. Ruvo Restaurant is right across the street, offering a warm and cozy place to have a most delicious meal at a great value and rest after a great day of shopping. Chocology is excited to be collaborating with Ruvo on a chocolate dessert for their menu in the near future. Old Fields restaurant, just down the lane offers an extensive wine list along with juicy steaks or hamburgers cooked to order. Port Jefferson village is a wonderful way to spend an afternoon with loved ones and friends.
If you’re in the area, we invite you to stop by Lavender Fields to experience luxury shopping at its best. Say hello to Lori. She’ll be happy to help you with your selections. While you’re there, pick up a box of Chocology Chocolates or Fat Ass Fudge to share with loved ones. Chocology gift baskets are ready to go for those last minute gifts as well. Our customers have commented that they love the aroma of lavender mixed with chocolate when they walk through the doors of Lavender Fields. So to celebrate both chocolate and lavender, Chocology will be offering a new decadent chocolate called Lavender Fields; a milk chocolate shell with caramel, sweet honey and of course a hint of lavender.
This is Chocology’s first effort at offering our products in a retail type setting and we can’t think of a better “home” than Lavender Fields to do just that. We thank Lori for inviting Chocology into her wonderful space and we hope you will visit often.
If you don’t live in the area, be sure to visit the website for your shopping needs. Lori believes that our homes should be an extension of all that we love. Her website offers an abundance of items that are sure to provide warmth and luxury to your home, wardrobe and gift giving.
Today and tomorrow, receive a special savings just for becoming our new neighbor. Receive 20% off at Chocology by using the coupon code NEWNEIGHBORS when checking out.
So here’s to the lovely combination of Lavender and Chocolate. We hope that you get to visit either in person or online. We think you’ll be glad you did.
~ The Chocology Team