Chocology Kids Event – WMHO Lego Contest

4,000 Lego bricks + 65 Chocology Kids = WOW!

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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.

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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.

To learn more about Chocology and Chocology Kids, follow us on social media at Facebook, Twitter and/or Instagram! We look forward to bringing you more sweet Chocology Fun events!

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Chocology at the Garden of Eve Garlic Festival

screen-shot-2016-09-21-at-6-31-25-amDo 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.

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A big round of applause goes out to Elizabeth who actually judged the contest and chose the contestant with the stinkiest breath.

 

 

 

 

 

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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.

wine-tastingWe 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.

twinsWe 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!

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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!

 

 

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Chocology Kids Trifecta

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At Chocology, we believe that kids learn best when they are inspired and having fun! Nothing gets kids more excited about learning than when chocolate is involved.

This summer, our Chocology Kids have enjoyed a variety of fun and informative learning experiences. In July, we presented our solar oven experiment, where we made delicious s’mores using our popular Fat Ass Fudge. What fun the kids had learning about solar energy and getting to eat their project afterwards!

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In August, we were delighted to have Stephanie Sorkin, the author of Chocolate Shoes with Licorice Laces available for a special reading of all three of her books. Combining chocolate and reading was a joy and the kids had a wonderful afternoon with their favorite stories and chocolate snacks.

Meet the Author

For September, we are excited to announce that Chocology will be sponsoring a Minecraft Lego Building session at the Lego Building Block Contest and Exhibit organized by the Ward Melville Heritage Organization in Stony Brook, New York.

minecraft-build

Children of all ages are encourage to join us on September 24 for Lego/ Minecraft building and chocolate samples. Your creation could wind up being displayed at the Ward Melville Heritage event for the duration of the event! Admission to this Chocology event is free with paid admission to the WMHO event. Minecraft, Lego and chocolate…could there be a better combination?

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Chocolate and kids go hand in hand. We love getting kids excited about learning and we’ve found that when chocolate is involved, kids get excited. Combining chocolate and learning is our passion for both kids and kids at heart. We hope you can join us as we wrap up the Chocology Kids summer with Lego building and chocolate!

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Salt Cave Chocolate

Port Jeff Salt Cave

Recently, Chocology was invited to serve chocolate at the grand opening of the Port Jeff Salt Cave. Marcy, the owner of the Salt Cave is a firm believer in the benefits of Himalayan Sea Salt.

Salt Cave Ribbon Cutting

The walls and floors of the salt rooms at the Cave are constructed out of real bricks of pink Himalayan Sea Salt, the purest salt on earth. A halo generator permeates the salt through the air while guests lounge in zero gravity chairs, taking in the dry salt therapy. Once the guests leave the cave, the miracle therapy begins.

Why have a Himalayan salt treatment? What are the miracle benefits? Here are just a few reasons:

  • Promotes general well-being
  • Can potentially help with respiratory and skin conditions
  • Can increase athletic performance

According to Marcy, wars have been fought over it, soldiers have been paid with it, human beings are genetically wired to crave it and it could very well be the cure for everything from insomnia to allergies to ADHD.

Linda, owner of Chocology, first learned about salt caves from a friend in North Carolina, who raved about the salt cave benefits. Linda has been intrigued ever since. When Marcy invited Chocology to serve at the opening, it prompted Linda into a deep research about cooking and serving on salt blocks. The minute she saw an 8 by 8 Himalayan cooking salt block, she remembered one of the most lavish meals she’d ever had in Aruba, cooked on a hot stone. Her idea of serving chocolate on a frozen salt block was born. Salt Blocks are one of the best cooking and serving surfaces she’s found. They provide a complex and amazing salt flavor without being overbearing.

Linda Salt Cave

At the Port Jeff Salt Cave, Linda served dark chocolate and caramel fudge upon the frozen Himalayan Salt block, accompanied by fresh fruit. The salt brings out the sweetness of the fruit. Shockingly delicious!

Fudge on Salt Block

Since then, Linda has served samples of her chocolate at the Pindar Wine tasting as well as at her weekly Farmer’s markets. People rave at the unique presentation and flavor.

This is just the beginning of Linda’s research. Next week, she hopes to visit The Meadow in New York City and meet Mark Bitterman, best-selling author of Salted and Salt Block Cooking. She’s looking forward to talking salt and touring the shop.

Chocolate Fudge-Covered Salt-Sopped Cherries are next on the Chocology horizon. We can’t wait to see how they turn out!

Where can you get a salt block and begin your own experimentation? On our website of course! Be sure to check our website in the coming weeks to get your own Salt Block for cooking and serving delicious foods. And remember to pick up some Fat Ass Fudge so that you can experiment with frozen salt blocks and chocolate.

To learn more about Salt Caves, in particular the Port Jeff Salt Caves, visit Marcy’s website here.

Happy cooking and serving!

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Sip, Taste, Sip – The Pindar Wine Shop

Pindar

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.

  • Both are made from fruit (the cocoa nibs from which chocolate is made are the seeds of the fruit of the cacao tree).
  • The flavor and aroma yielded by both cacao pod and grape are a function of not only their rootstock, but of their soil, climate, and the weather conditions affecting any single harvest.
  • Both are made from a blend of beans or grapes, each with distinct flavor profiles; and when the product is made from a blend, it adds to the complexity of tastes.
  • As with foods, there are many kinds of chocolate preparations with different flavor profiles; so no one wine is a universal match. While that creates a challenge to find the perfect suitor for a box of assorted chocolates; it also makes it fun to seek your favorite pairings, and test on an ongoing basis which combinations you prefer.

Red Wine CollectionMelissa 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).

Tasting

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.

  • When pairing wine with chocolate, you can use wines that have the same flavor notes as the chocolate (nutty, cherry, hazelnuts, mint); or look for contrasts. As with food and wine matches, only you decide what works best!
  • Pair chocolate to wines with similar weight – so heavy flavored chocolates with heavy wines; more delicately flavored chocolate with lighter wines.

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:

  • 2013 Sunflower Chardonnay —Milk Chocolate Ganache or Shangr- La
  • 2014 Moscato (dry white with floral aromas and flavors of orange, peach & apple) —Mimosa Peacock Chardonnay (hints of apple and pear) —5th Avenue
  • Merlot, Pythagoras, —Dark Chocolate Fudge, Heart of the Agean or 88%
  • Cabernet Sauvignon —Raspberry or Dark
  • Rose—CremeBrule
  • Spring Splendor (light blush off-dry Rose of Merlot) —CherryTart

Wine & Glass

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.

Melissap.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!

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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.

Fudge

 

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.

truffles

 

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.

 

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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.

Yogodelish

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 www.stephaniesorkin.com.

 

 

 

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TREAT YOURSELF TO A CHOCOLATE MILK BATH

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

INGREDIENTS

  • 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

INSTRUCTIONS 

  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 helloglow.co for the wonderful recipe and other great DIY ideas.

 

 

 

 

 

 

 

 

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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?

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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!

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Chocology Kids Summer Project Number 1: Sun S’mores

 

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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!

 

 

 

 

DIY SUN S’MORES

In this Chocology Kids Project you will learn about:

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

 INGREDIENTS:

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

TOOLS NEEDED:

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

 PREPARATION INSTRUCTIONS:

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)

BUILDING THE OVEN

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!

STEP 5
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.

STEP 6
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!

STEP 1
Place your chocolate and mini marshmallows between two graham crackers.

STEP 2
Place your S’mores inside of your solar oven

STEP 3
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.

STEP 4
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!

STEP 5
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!

 

 

 

 

 

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