Couverture Chocolate

Luxury Chocolate

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.


Posted in Uncategorized | Tagged , , , , | Leave a comment

Chocology Kids and Chocolate Shoes

Meet the Author

At Chocology, we love to learn as well as teach. That’s why when children’s author, Stephanie Sorkin, agreed to read all three of her books to our Chocology Kids at Yogo Delish in Port Jefferson this past Sunday, we were thrilled. The kids were delighted to meet the author and enjoyed hearing some of their favorite stories read to them.


Stephanie is the award-winning author of 3 children’s books, Frenemy Jane, the Sometimes Friend, Nutley and Chocolate Shoes with Licorice Laces. She recently won both the Indie award for Chocolate Shoes. She also won the  Mom’s Choice award for Nutley and Chocolate Shoes.

Like Chocology, Stephanie shares our love for giving back to the community. A percentage of the profits from Chocolate Shoes goest to Soles 4 Soles and 100% of the proceeds from Nutley goes to F.A.R.E., an organization dedicated to food allergy research and education.

Author reading

It is always so exciting to meet the author of our favorite books.  After the readings, Stephanie shared with us a bit about how she developed her character for Chocolate Shoes. While visiting schools and doing readings for Nutley, Stephanie created a sort of “focus group” with the kids by placing her draft of Chocolate Shoes on an big piece of oak tag. She would carry this along with her to her readings of Nutley and ask the kids questions about who they thought the character should be. A girl? A boy? Five years old? Ten? She explained to the kids that when she tallied up the results, she would have her character. The kids loved the fact that they had some input on her next book. When all the results were in, Stephanie had her eight year old boy with red hair, the main character in Chocolate Shoes. As Stephanie told this story, all of our Chocology Kids eyes lit up with excitement.

Stephanie’s love for children was apparent. After the reading, Stephanie autographed books for the kids. We gave out licorice laces to everyone, to go with this with “Chocolate Shoes”, of course! We can’t wait to read what she writes next.

Author with kids

For more about Stephanie and her books and to learn more about her charity work, please visit




Posted in Uncategorized | Tagged , , , , , , , , , , , , , , | Leave a comment


Cocoa Pwdr

Owning a chocolate business is such a joy. This summer we have been busy with summer weddings, farmers markets, festivals and private events. Madeline is participating in a camp counselor program that she loves. With all of this activity, though, there hasn’t been time for a much needed spa treatment.

Since I couldn’t find a place in our schedule for a trip to the spa, I decided to create a little TLC treatment of my own. How better to do that than to incorporate chocolate into the mix?

While Madeline was in camp one day, I decided I would surprise her when she got home. I found a delightful chocolate milk bath recipe here that I hoped would relax and rejuvenate her mind, body and soul. The great thing about this recipe is that you can do it ahead. It would make a great gift for that busy person in your life or for yourself after a hard day at work. And to sweeten this recipe even more, cocoa power provides much needed antioxidants to help repair the skin! Not only is chocolate good to eat, it’s good for your skin as well.

Chocolate Milk Bath


  • 1 cup of powdered milk
  • 2-tablespoons unsweetened cocoa powder
  • 1-tablespoon cornstarch.

***As an optional treat you could add about ⅓ cup of unscented bubble bath to your warm running bath before adding in the other ingredients


  1. Mix the ingredients together in a small bowl (not including the bubble bath, if using).
  2. Transfer the contents to a cellophane bag with a tie or a small container with a lid.
  3. Add ½ cup to warm bath water. Swirl it around the water to mix it in.
  4. If you’re using the bubble bath, add it first to a warm running bath before adding in the other ingredients.

Before Madeline got home, I mixed up the ingredients and then lit a chocolate candle to get the room smelling extra nice. I placed the chocolate soap bar that I’d purchased from the Southampton Soap Company and a small plate of Fat Ass Fudge on the tubs edge. Voilà! A much needed spa treatment that fit into our busy schedules. This recipe makes enough for two baths, so we were set.

While Madeline was relaxing in the bath, I enjoyed a Chocolate Fat Ass Martini on the porch. When Madeline emerged she was glowing. Her escape to tranquility had restored her inner and outer well-being. What a fantastic way to take a breath and find that inner peace. This inexpensive spa treatment is one that we will incorporate into our busy schedules more often!

Have you ever taken a chocolate milk bath? If so, we’d love to hear about it. If not, try this recipe and give yourself a much-deserved break. What a sweet ending to a long and busy day.

Thanks goes out to for the wonderful recipe and other great DIY ideas.









Posted in Uncategorized | Tagged , , , , , , , | Leave a comment

FAF – The Unexpected Ingredients

Screen Shot 2016-07-25 at 7.00.09 PMHave you ever wondered what makes Fat Ass Fudge so creamy and delicious? Here at Chocology we take pride in handpicking the freshest and highest quality ingredients for our recipes. Our Fat Ass Fudge is chock full of nutritious and delicious ingredients that make our fudge a top shelf indulgence.

We start with Meyenberg goat milk products. Why use goat rather than cow products? It’s simple really. Here are a few reasons we use goat products rather than cow.

  • Goat’s milk is naturally homogenized.
  • Goat’s milk is easier to digest.
  • Goat’s milk rarely causes lactose intolerance.
  • Goat’s milk matches up to the human body better than cow’s milk.
  • Goat’s milk is less allergenic. —The allergic reaction can be blamed on a protein allergen known as Alpha s1 Casein found in high levels in cow’s milk. The levels of Alpha s1 Casein in goat’s milk are about 89% less than cow’s milk providing a far less allergenic food.

Most fudge products on the market use dairy in their recipes, making it difficult for those with lactose intolerance to enjoy them. Goat products are much easier to digest, making it a pleasure to eat, even with lactose intolerance. We’ve chosen Meyenberg goat products for the creamy, melt in your mouth texture. Plus we find that it is more nutritious for everyone and naturally gluten free. Who ever thought that fudge could taste so good while at the same time being so good for you?

Genuine Belgian chocolate comes next. We are proud to say that we import the highest quality chocolate for our Fat Ass Fudge recipes. From white to dark, rest assured the finest chocolate available is carefully incorporated into the various Fat Ass flavors showcased on our shelves. Now how’s that for quality?

Screen Shot 2016-07-25 at 6.57.42 PM


Screen Shot 2016-07-25 at 7.07.49 PMWe consider love and care one of our top most ingredients. Chocolate is our passion and careful attention to detail is what makes every bite of our Fat Ass Fudge an exquisite melt in your mouth experience every time. We finish with a last stir of love and hand package each and every slice with meticulous detail. To extend the love even further, Chocology donates to the #ChocologyCares Campaign of your choice, when you choose your charity at checkout. NO extra cost to you; BIG help to those in need. It’s our commitment to spreading the love.


Chocology is devoted to using simple, yet extravagant ingredients in our products. We know that you detect quality when you taste it and we are dedicated to bringing our best~ ALL of the time. From our kitchen to you, rest easy knowing that Chocology always extends distinct quality ingredients and loving care in everything we create. Guaranteed!

Screen Shot 2016-07-25 at 7.08.33 PM

Posted in Uncategorized | Tagged , , , , , , , , , , , | Leave a comment

Chocology Kids Summer Project Number 1: Sun S’mores


Screen Shot 2016-07-18 at 7.46.49 PM

Want to do something fun, tasty and educational with the kids this summer? Well, grab these simple supplies and get outside for a science project that will have your kids coming back for s’more!






In this Chocology Kids Project you will learn about:

Energy, Solar Power, Sun, Heat/Melting Point, Cooking


Graham crackers, mini-marshmallows and a chocolate bar or (Fat Ass Fudge!).


Scissors, Ruler, Glue Stick, Plastic wrap, Tape, A Sheet of black paper, A wooden skewer or pencil, Utility knife, Aluminum foil, 2 thermometers

A Warm, sunny day—preferably 85 degrees or warmer


Please read ALL of the steps carefully before cutting. Adult assistance is recommended for the use of utility knife. Also, use caution when cooking with the solar oven. It can get quite hot (sometimes up to 200 degrees)


Solar Oven 5

Step 1
Clean out the pizza box.

Step 2
Use your ruler to draw a rectangle on the top of the lid, about 1 inch from the sides.

Step 3
Ask an adult to help using the utility knife (and the ruler as a straight edge) to carefully cut along 3 sides of the square, leaving the side that runs along the hinge of the box uncut. Cut all the way through the cardboard on those three sides. Once your 3 sides are cut, fold the flap (near the hinge of the box) back slightly along the attached side. Prop the flap open with tape. Lastly, cover the inside of the flap with foil,(leaving the shiny side of the foil facing out) securing with glue or tape.

Step 4
Cover the opening made by the flap (in the lid) with a layer of plastic wrap. Attach the plastic wrap to the opening’s edges using shipping tape or duck tape. Make sure there are no holes in the plastic wrap and that all of its edges are completely attached to the lid. No openings please!

Line the inside of the box with aluminum foil (shiny side out) so that when you shut the box the entire interior is coated with foil. It is easiest to do this by covering the bottom of the box with foil first and then covering the inside part of the lid (don’t cover the plastic wrap!) with foil. Glue the foil in place.

Glue or tape a sheet of black paper to the bottom-center of the pizza box, on top of the foil. This will act as your solar oven’s heat sink. How do you think it will help cook your food?

Step 7
Lastly, use a wooden skewer or pencil (and some tape) to prop the solar oven’s lid up, at about a 90-degree angle from the rest of the box.

Think about this:

  • Why do you think you should coat the inside of the box with foil like this? What is the purpose of the foil?
  • Why do you think it’s important to make sure the plastic wrap completely seals the lid’s opening?
  • Why do you think we use the black paper inside of the box? How will this help us cook our food?

Let’s Make S’mores!

Solar Oven 1

 Before you begin, go check your weather app to see what the temperature is outside. Is it over 85 degrees? Then let’s get cooking!

Place your chocolate and mini marshmallows between two graham crackers.

Place your S’mores inside of your solar oven

Take your oven outside. Be sure to place your oven in a place in a sunny place, taking care to position it to where the sunshine will refect from the foil on the flap into your box.

Check your box every 15 minutes to see if the chocolate and marshmallows have melted. BE CAREFUL! It might just be a pizza box, but you’ve made this into an oven! IT’S HOT!

Bon Appétit! Enjoy your Sun S’mores!

Solar Oven 4 kids

Think about this:

  •  How long did it take to melt the chocolate? Did the temperature outside have anything to do with the length of time it took to melt the chocolate?
  • How did the foil help to melt the chocolate?
  • What do you think the black paper did to help the process along?
  • Did the size of the pizza box make a difference in the cooking time?
  • Do you think preheating the solar oven would make a difference? If so, have you tested your theory?
  • Do you think the S’mores would cook on an overcast day? What about on a cold day?

What Is Going On?

Solar Ovens convert sunlight to energy. That energy is retained for cooking food. Although there are all kinds of solar cookers, they all have similarities. For instance, many solar ovens have at least one dark surface to attract sunlight. If you’ve ever worn a black shirt on a hot summer day, you’ve probably noticed that dark colors get very hot in the sunlight. This is because dark colors hold more solar radiation than light colors. The heat absorbed by your dark paper is transferred to the food, which speeds up the process. Most solar cookers also have reflectors, which direct sunlight toward the dark cooking surface and transparent tops that let in sunlight, trapping the heat inside the cooker. Try cooking hot dogs inside of your solar oven and see what happens!

What Else?

Did you have fun with this activity? We hope so. We encourage you to try it again with different variables. Here’s some to try:

  • Experiment with different sized boxes. Does size make a difference in how long it takes to cook your food?
  • Try insulating your cooker. Add newspaper or other safe material to trap more sunlight. Does it make your food cook faster?
  • Experiment with other foods, such as hot dogs, baked beans or cookies.
  • Most of all – HAVE FUN! Cooking with solar saves energy and helps us learn more about how solar power works.

Be sure to check our blog for more fun chocolate activities to do with the kids! Learning should be fun!






Posted in Uncategorized | Tagged , , , , , , , , , , , , , , , , | Leave a comment

Is Flavor All in Your Head?


Did you know that we don’t taste things solely with our taste buds? We actually taste everything with our brain.

So how does this work? From about the age of 3, people have evolved to use more than their taste buds to know whether something is okay to eat or not. Sight, smell, texture (touch) and even hearing all contribute to why we prefer certain foods over others.

Linda is taking another Ecole Chocolat class and is currently studying the taste buds. This week’s assignment is to consciously taste four different chocolates. It’s a tough job, but someone’s got to do it! We love tasting, reading and exploring more about chocolate. Educating ourselves about how taste and flavor work and how we experience the things we eat helps the Chocology team to understand the flavors in our products and make them better.

The class is entitled, Mastering Chocolate Flavor, something we strive to do every day. Our mission is to create flavors that please the senses, not just the taste buds, so that our products are more of an experience rather than just another dessert. Read on to learn more about how all of the senses are engaged when we participate in the act of eating.

Flavor is ALL in your head! Did you know that? All of the senses work together, providing information to your brain. Your brain then determines if something taste good or not. We generally believe that tastes happen on our taste buds. But much more is going on, most of it in the brain.

The Eyes


Red Blood

The eyes have it! If it doesn’t look good, the likelihood of you eating it is very low. Even if an unsightly food IS eaten, the overall taste is affected. Tasting starts with the eyes.

One study by Jeff Shrank was particularly intriguing to us. For instance, when tomato juice was poured into a container marked “blood”, participants were no longer willing to even taste it. Why? Because the eyes saw the word blood and the association of blood and tasting were triggered in the brain. Participants weren’t willing to try it, even though they usually liked tomato juice.


The Nose

taste-your-brain-on-foodsmelljpgHave you ever heard the term “Follow your Nose?” Well, according to Kids Health, “Olfactory (ahl-FAK-tuh-ree) receptors inside the uppermost part of the nose contain special cells that help you smell. They send messages to the brain.”

When we put a piece of food into our mouths, chemicals are released into the olfactory receptors and tell the brain all about what we are eating. Taste and smell work together to tell a story about the flavor that is happening inside of your mouth! Then your brain decides if you like it or not.


peppersAre peppers really hot? According to Jeff Shrank they are not!

The texture of our foods make a difference in what we taste too! Ever had a limp potato chip? The taste of our potato chips and French fries are definitely affected by their texture. People tend to judge a potato chip as “fresh” if it is light and crispy. That’s a judgment call based on our brain’s past experiences and judgments. The crunch makes all the difference!


CrunchChocolate needs the correct amount of snap for most people to believe it has quality.

Even the packaging on potato chips or crackers suggests a certain amount of crunchiness! In a test by Jeff Shrank, people that wanted crunchy chips chose the noisier bags over the softer paper bags of chips.




Tongue_taste_budsHumans have around ten thousand taste buds and even those are replaced every couple of weeks. Sweet, sour, salty, bitter and savory are the major receptors that allow you to experience taste. Children have more and adults tend to lose some over time. And as we build experience and memories about tastes, our taste preferences are influence by those as well.


We taste our beliefs and expectations and our senses help us along the way. Chocolate covered ants are a delicacy in some places around the world, but for most Americans, just the thought of eating an ant is repulsive, even if it is enrobed in our favorite chocolate. Working together, the senses, along with our perceptions of what is good or not so good, communicate a story to our brain about the foods we are attracted to. Our tastes really are all in our heads! Be sure to check out Jeff Shrank’s slideshow entitled, “Taste: Your Brain on Food”.

Posted in Uncategorized | Tagged , , , , , , , , , , , , | Leave a comment

Hello New Month! Where in the World Are YOU?

Hello New Month

If you’ve read our blog, you probably already know that Madeline and I love to travel! There’s nothing like a road trip to add a little spice to life. We love seeing the world, making new friends and happy memories!

This summer, though, our adventures are happening here in New York at the Farmer’s Markets, playing with tastings and pairings and meeting local friends! And of course we’ll be experimenting with new Fat Ass Fudge flavors in our test kitchen. Since travel isn’t on the horizon for us this summer, we’d love to live vicariously through YOU are beloved readers. Where in the world are YOU?

How can you help us take a road trip without actually hitting the road ourselves? It’s easy! Just follow these steps:

Send us a great photo of where you are in the world for our new “Hello New Month- Where Am I?” social media post. You are welcome to use Chocology products in the photo however it is not a requirement. We want photos of you enjoying the world! If you’re really talented, you can even send us a video! Send photos/videos to

One photo will be chosen per month. If your photo is chosen for our social media project, “Hello New Month”, we’ll add the text “Hello New Month – Where Am I” to your photo.

Your photo will then go out into cyberspace. Those that want to play along will try and guess, Where in the World you are! Your photo is the only clue they get.

And since we’ll be using your photo to play our game, we’ll send you a sweet treat as a big THANK YOU for being our traveler by proxy. Won’t it be fun to be a part of the Chocology Crew Clue Team?

We at Chocology are so excited to travel with you this summer! So, hit the road! Get those cameras out! And, let us know. . . Where In The World Are You?

Posted in Uncategorized | Tagged , , , , , , , , , , , | Leave a comment

#Chocology Cares on Independence Day

“Love heals, love does; especially when it’s got a wet nose, 4 paws and a wagging tail.”  ~Mary Cortanni —Founder Operation Freedom Paws

Choco Cares OFP


This Independence Day we are giving back to an organization who helps veterans become more independent! Operation Freedom Paws is one of the Chocology Cares organizations and we are very proud to partner with them to match homeless dogs with veterans and others who suffer from post-traumatic stress syndrome, complex PTSD, traumatic brain injury and other physical, neurological, psychological and mobility needs.

OFP 4 Pics

Operation Freedom Paws is an organization that saves lives. From the shelter dog given a second chance, to the disabled client given an opportunity to regain their independence, to the client’s family who is able to re-connect with their loved ones. OFP is committed to helping veterans regain their independence and live full and happy lives.

From other organizations, the cost for a service dog can range from $10,000 – $60,000. At Operation Freedom Paws, there is no cost to the Veteran, OFP provides everything.

Operation Freedom Paws carefully matches clients with their specially chosen four- legged companions. The partners then begin a 48-week program which trains the clients to train their own dogs. At the end of the program, they’re certified together as service dog team. ”Four paws, two feet, one team.” —The slogan of Operation Freedom Paws

OFP Dog Hug Woman

We were very excited to write them a check this week for $257. This money was raised through the sale of our Fat Ass Fudge at both the Farmer’s Markets and the website.

“The most amazing thing,” says Mary, “is to see the person and the animal transform into this amazing working team where they just help each other navigate life and they create a new normal. My life is blessed. I may not be worth a lot of money, but I am very rich.”

OFP White Dog

Every time you order Fat Ass Fudge, choose your charity and Chocology will donate a portion of the proceeds to the charity of your choice.

Thank a veteran this Independence Day by donating directly to Operation Freedom Paws. You’ll not only save a shelter dog, help a veteran to regain autonomy and a new friend.

OFP Dog Kiss

Happy Independence Day from Chocology! #ChocologyCares

Posted in Uncategorized | Tagged , , , , , , , , , , , , , | Leave a comment

The Lady In Red – A Mother/Daughter Tasting


LIR Truffle Choices

This week we are super excited to welcome The Lady In Red as our guest blogger. She along with her eleven-year-old daughter did some Chocology tasting recently and have shared their thoughts here with us.

We hope that you enjoy this weeks post. Don’t forget to stop by and enter to win your favorite Fat Ass Fudge.




Mother-Daughter Chocolate Tasting – Yes, Kids are Chocolate Connoisseurs, Too!

LIR Daughter

Time to do something different! Which, for me, is the norm.

I love spending time with my daughter, and I was thinking a mother-daughter chocolate tasting would be pretty fun. I’m a professional writer by trade (among other things) and can work on writing by myself any old time, but I love engaging her in the things I do when she has similar interests. One interest we have in common is CHOCOLATE! [Common ground with a pre-teen! Yay! Nothing better than bonding over something sweet!

A few months ago, Chocology Unlimited and I crossed paths in cyberspace. I would drool over their decadent posts on Facebook and Instagram, and they would stop by and say “hi” on mine. We became a perfect pairing. As I found out more about their chocolate offerings, I also learned that the owner also believes in engaging children in chocolate, too!

While some of you may think that kids can’t tell the difference between a Hershey’s Kiss and M&M’s when it comes to the way chocolate tastes – well, you may be right! This also holds true for adults! This is because most consumer chocolate manufactured in the United States is the lowest possible grade of chocolate; and there’s not much done to differentiate it from bag to bag of cheap, chocolate.

However, just like you can tell the difference between an inexpensive cut of steak and prime rib, there is a difference when comparing high grade chocolate to run-of-the-mill cheap chocolate.  This is apparent when you compare premium brands of chocolate to those offered by manufacturers out to make money and maximize sales on increased sugar content, to mask the natural cocoa butter that they’ve extracted out, and sold to cosmetics companies for a profit. #Truth

I have a few indulgences. Who doesn’t? While I won’t list them all here, so someone does not have all of the keys to obtain ultimate power over me, I will admit that chocolate is one of my vices; not in excess though.   My love of chocolate is very selective, occasional, and usually enjoyed in small bites in place of a full portion of dessert.   I tend to enjoy various forms, sometimes dark or milk chocolate enrobed cream, nut, caramel or fruit flavored confections; maybe you’ll find me savoring sea salt sprinkled pure solid chocolate bits paired with a glass of red wine; and sometimes I’ll sneak into my refrigerator for a bite of fudge.

I love chocolate in its purest forms. While I will have an occasional hot chocolate or a tiny molten lava chocolate cake, I’m not the girl who reaches for chocolate ice cream or chocolate cake and cookies. That’s not me. I’m going to go for the chocolate bars, chocolate candies, and fudge in very small amounts. Chocology Unlimited must have read my mind because they cater to my cravings perfectly with their offerings.

LIR Truffle blue

And I must admit, Chocology and I both had a hidden agenda in timing this piece with a giveaway as my blog ( broke 20,000 official LIKES on Facebook. So it’s a bit of a celebration; and who doesn’t like to celebrate with chocolate!? (Did I say GIVEAWAY? Yes! Read on…)

My daughter prefers lighter types of chocolate, like milk chocolate and white chocolate. She also isn’t a chocolate on chocolate type of girl. Occasionally she’ll have a little chocolate ice cream or reach for a piece of chocolate, but she’s not going to go overboard, because she enjoys savoring the flavor – the quality – versus quantity of chocolate she consumes. That’s a pretty eclectic palate for an eleven year-old!

LIR2 White Fudge

So we were coming from opposite ends of the chocolate spectrum, with me preferring milk-to-dark chocolate, and her living on the lighter milk-to-white side, when we broke open boxes of Chocology’s confections and gave our very honest opinions of each.

I must start with our shared favorite: THE WHITE CHOCOLATE WITH NUTS AND FUDGE! (It deserves to be in all caps!)

If I had to create a menu for my last meal on earth, Chocology’s white chocolate with nuts and fudge would be on the list. It’s my favorite; it always has been and always will be. It’s contradictory to traditional “fudge” in that it’s not brown milk or dark “chocolate” but I don’t care. My daughter and I are on the same page with this one. We both can’t get enough of it. It’s our favorite flavor of Fat Ass Fudge, hands down.

Yes, they call it “Fat Ass Fudge” – because… yes, you will have a fat ass if you eat this in copious quantities! And it’s also a memorable name!

The coolest thing about this delicious fudge, in all flavors, that differentiates it from other fudges out there – besides the name:) – is that it’s made from Belgian chocolate, goat’s milk and goat’s butter, instead of cow’s milk ingredients. Cool! I never would have guessed. That certainly explains the rich texture. My tasting partner thought this flavor of fudge was her favorite, too. We fought over the last bit left.   ‘Nuff said!


We also sampled the cappuccino fudge, which we felt you must let melt in your mouth a bit before you judge it. After you truly taste it, you’ll sense the creamy flavor, which I liken to the foam on a cappuccino, and the coffee taste reminds me of coffee ice cream. My daughter loves coffee, so she gave it a thumbs-up, too. I wouldn’t expect that reaction from a kid – most kids aren’t into coffee so much. So this is one that’s probably more suited to the adults than the kiddos.

The chocolate mint fudge is quite minty, and the s’mores fudge will have you saying “More!” The sweetness of the marshmallow offsets the dark chocolate perfectly.  All flavors of Fat Ass Fudge melt in your mouth with rich bliss.

We also got to sample boxed chocolates that look almost too good to eat! They are like little decorated tiny treasures, too pretty to taste! They are colorful, with candy coatings that sparkle, yet creamy inside.

LIR Choc Box

They are almost too beautiful to eat! (Almost!) ; )

While any parent and child may not agree on many things, I highly recommend savoring and sampling some of Chocology’s chocolates and fudge flavors as a shared experience that you no doubt will blissfully bond over. And the fun part is finding out if you share common ground with what flavors are favorites! (And if you find yourself loving the same selections — the best place to hide fudge is in the veggie bin in the fridge!) ; )

Don’t forget to enter the Chocology Unlimited Fat Ass Fudge giveaway! Click here to enter!

Posted in Uncategorized | 1 Comment

How About A Chocolate Covered Biology Lesson?

Chocolate TheoChocology ~ The study of chocolate. We love learning, especially when it comes to learning more about chocolate. That’s why we were so excited when we came across this article at the Chocolate Journalist.

How would you like to have a fun biology lesson? We’re not talking about the boring, fall asleep textbook entries that you may have read in school. This article is perky and fun and just might ignite a bit of excitement about the biology of the cacao tree.

It’s always a pleasure to learn more about what we love. And who doesn’t love chocolate?

So grab your Fat Ass Fudge and a cappuccino and settle in for a fun read on the biology of the cacao tree.

Reprinted with permission from Sharon Terenzi at The Chocolate Journalist.




How much do YOU know about the Cacao Tree?

Forget about gardenia, magnolia or jasmine. Everybody’s favorite plant is the Theobroma Cacao.

Many people are still uninformed, but the Theobroma Cacao (also called the Cacao Tree) is the root of all chocolate products. In fact, it is the plant that bears the fruit containing cacao, the raw material to make chocolate.

Choco Journalist pic

Let’s admit it though.

Even the biggest chocolate lovers might miss a deeper knowledge on what is going on at the early stages of their favorite food. After all, there is a reason why biology will probably never make it to the Top 5 most favorite subjects in high school. Reading about the structure and function of living organisms can be tedious and uninspiring. But there is really no need to be a biologist to get to know our dear Theobroma Cacao. Even just a basic knowledge can expand our appreciation for such an amazing plant (and especially its end result).

And who better than the Queen of Cacao Maricel Presilla to give us a much needed biology lesson?

Thanks to her exhaustive book The New Taste Of Chocolate, we have the chance to know everything on the history of cacao, its varieties, how it grows, is harvested, gets processed and finally turns into chocolate. Moreover, a lot of information is shared on the peculiarities of the Cacao Tree itself.

Here is a summary of the most basic information found in Maricel’s book about such a beloved plant.

Choco Journalist Book


 Maricel Presilla’s The New Taste Of Chocolate is considered the Bible of fine chocolate.

The Theobroma Cacao is a special plant because:

  • IT ONLY GROWS IN SPECIFIC PLACES OF THE EARTH– although cacao trees are now also kept in London-based greenhouses for research purposes, the Theobroma Cacao needs a tropical climate to meet its survival needs. Steamy heat, good soil drainage and regular rainfall. All desired characteristics found 20° North and South the Equator. If you take a World map and draw two lines as borders of this band, what you see will match the places of origin you read every day on the packaging of your favorite fine chocolate bars.
  • IT IS AN INTRINSIC PROTECTOR OF THE ENVIRONMENT – essential to the well-being of the Cacao Tree is a good shade to keep the leaves from being burned and the soil from being baked and eroded. For this reason, farmers accurately design the surroundings of the cacao plantation with other trees that will provide a year-round shade. Small leafy trees such as yuca or coffee bushes and plantain or banana trees are put in place as first-stage shade when the cacao tree starts growing. A second “layer” of upper-story trees like coconut palms and mahogany trees is needed for when the cacao tree is ready to bear instead. This humid and steamy environment creates a complex insect life that helps pollinate the cacao tree and other plants while contributing to the biodiversity of the terroir.

Choco Journalist words cacao pods

  • IT IS AN INDETERMINATE BLOSSOMER – the Cacao Tree puts forth flowers year-round, with one or two strong peaks per year according to region. At any given moment, white flowers can be found next to small and big cocoa pods on the trunk and main branches. It takes 4 to 5 years for the tree to start bearing fruit, and 4 to 5 months for the cacao pods to mature since its pollination. A fully grown cacao pod is from 9 to 13 inches long, can weigh up to about a pound and contains roughly 40 to 50 cacao beans.
  • IT IS VERY PROMISCUOUS, BUT NOT SO FERTILE – flies are the ones responsible for the pollination of the flowers of the Cacao Tree. Cross-pollination occurs so often that this tree has gained the reputation of being a very promiscuous plant. A tree can hold many fruits fertilized by a neighbouring tree. This results in an increasing difficulty and rarity to encounter any pure forms. An exact classification of all the cacao varieties is considered pretty much a chimera (not to mention a nightmare in the trying). But no matter its year-round promiscuous appetite, only around 1/10 of the thousand of flowers on a mature tree will become pods. The low fertility of the Theobroma Cacao makes it a very delicate and high-maintenance plant.

Other curious facts that can be found in The New Taste Of Chocolate:

  1. To facilitate the harvesting process, cocoa farmers prune the cacao trees in a way that concentrates the future flowers and fruits on the trunk and lower parts of the main branches.
  2. Even when fully mature, the pods can range from bright green to pale yellow, dark purple to burnt orange or crimson. Therefore, it takes an experienced judgement to know when a cacao fruit is ready to be harvested.
  3. The Cacao Tree keeps on bearing fruit without interruption until the end of its life, which can be up to 100 years. However, it is usually replaced long before that time.

If you made it HERE, you are now a more aware chocolate consumer.

You know the main characteristics of the beautiful tree that gives us our favorite food. You recognize what a peculiar plant we are talking about; how long it takes and how difficult it is to grow cacao. You appreciate even more those who take care of Cacao Trees with sharp attention and expertise every day.

Chocolate will taste even better now.


We hope you enjoyed this article from the Chocolate Journalist! And don’t forget about our #FunFanFriday contest, going on all summer long. YOU could win a 1/2 pound of Fat Ass Fudge just for posting pictures on social media.


Posted in Uncategorized | Tagged , , , , , , , , , , , , , , , | Leave a comment