Chocomania Spotlight

SouthernLights CaitlinWorth 20191 logoChocomania is there for the chocoholic in all of us

Written by Kathy Witt

Belgian chocolates, bakery treats, fine wines, tasteful gifts . . .

Christine Sawalha has created nirvana in downtown Georgetown with her nearly year-old shop, Chocomania.


Opened in January of 2021, the shop was the result of Christine wanting to bring something special to downtown. Chocolates, gifts and wine – a “one-stop shop for gifts” – seemed to be what Georgetown needed.

“I love working with chocolate,” said Christine, a self-described chocoholic. Then she and her husband, Adel (also a chocoholic), started wine and chocolate pairings.

“That is a great experience and amazingly delicious,” she said.


Christine makes her own chocolate using the very best quality of Belgian chocolate. She loves playing with and testing flavors.

“You can do a tremendous number of things with chocolate,” she said.

As if to prove her own point, Christine expanded her chocolate business in September by adding a small bakery. In addition to all the chocolates – including signature specialties bourbon creams and bourbon caramels – the shop offers a full line of sweets, everything from birthday cakes to pies to tarts, many of them showing off Christine’s artistry in chocolate.

Follow the shop’s Facebook page for updates, new-item introductions and new flavor reveals and more. The shop is open 9:00 a.m.-6 p.m. Monday through Saturday. Closed Sunday. Information: 502-370-4036.

The answer is always chocolate

Is there any occasion chocolate doesn’t pair well with? No matter what’s happening in life, chocolate always seems to make it better – and Chocomania has the perfect selection for. . .

  • A crisp fall evening by the fire: Any of Chocomania’s delicious, gorgeous truffles enhance this scenario. Choose from coffee, cappuccino, raspberry, toasted coconut, Black Forest, tiramisu, bourbon cream, pistachio, butter pecan, peanut butter, Irish cream, mint, fudge, sea salt caramel, banana and maple flavors, $28/pound. (The chocolates are typically available in milk, white and dark chocolate.)
  • Holiday host gift: Hands down – the new white chocolate candy cane truffles, $28/pound.
  • Hard day at the office: Chocolate-covered Oreos ($17/pound) plus cold milk makes it all better.
  • The end of Daylight-Saving Time: Fill that extra hour with some serious chocolate-covered pretzel munching, $17/pound.
  • Bad news: This is the time to grab a slice or two of Chocomania’s cheesecake, $4.
  • Good news: Any sweet in the shop is there for celebrating life’s moments.


Apple Caramel Streusel Cheesecake 2


Apple Caramel Streusel Cheesecake



2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup butter, softened

Cheesecake Filling:

3 8-oz packages cream cheese, softened

3/4 cup sugar

3 large eggs

1 1/2 teaspoons vanilla extract


3 Granny Smith apples, peeled, cored and finely chopped, about 3 cups

2 tablespoons sugar

1 teaspoon Pumpkin Spice

Streusel Topping

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup butter, softened


1/2 cup caramel topping for drizzling 


1. Preheat oven to 350 degrees F. 

2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or food processor (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan that is greased or lined with heavy-duty aluminum foil or parchment. Bake 15 minutes or until lightly browned. 

3. In a large bowl, beat cream cheese with 3/4 cup sugar with an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

4. In a small bowl, stir together chopped apples, 2 tablespoons sugar and spices. Spoon evenly over cream cheese mixture. 

5. For the streusel topping: In a small bowl, combine all ingredients. (Note: Christine likes to really combine it by using her clean hands to thoroughly combine the butter into the mixture.) Place in freezer for 15 minutes, then shave it on top of the apples. 

6. Sprinkle streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!


Author: Kathryn Witt

Kathryn Witt is an award-winning travel and lifestyle writer, syndicated columnist and author of several books, including Secret Cincinnati, The Secret of the Belles and Atlanta Georgia: A Photographic Portrait. A member of SATW, Authors Guild and the Society of Children’s Books & Illustrators, she lives in northern Kentucky.





Georgetown / Scott County Tourism Bureau