Free Standard shipping on orders $75 and above every day!


TCHO New American Chocolate

TCHO Drinking Chocolate Contest: Official Rules and Details

Yahoo! You’re one step closer to becoming the winner of TCHO’s Beta Drink Contest!

Beta programs have been integral in TCHO’s chocolates. This co-creation method invites chocolate enthusiasts to create, taste and give feedback on the product, resulting in thousands of recipe iterations over the years and extraordinary chocolate.

Now, for the first time ever, we are extending our Beta Program to include drinking chocolate. Thats right, co-creationism in liquid form — and the winning Beta drink recipe will be featured in our San Francisco flagship store for an entire month. You, and your delicious chocolatey beverage creation could be famous! So … what’s next?

A few tips & tricks to keep in mind:

  • The winning Beta Drink will knock your (and our!) socks off with amazing flavor combinations
  • When it comes to ingredients used, less is more!  The winning drink will be re-created each and every time someone orders your drink in our Pier 17 store, so keep it simple and delicious! (We suggest 4-6 ingredients total)
  • No booze allowed — as much as we love our TCHOtini’s, and the endless adult beverage possibilities with TCHO, this drink will be sold in our Pier 17 Store, and must be appropriate to chocolate-lovers of all ages

Judging Criteria:

*This is where any extra pizazz or ‘wow’-factor can be rewarded, let that creativity flow!

Additional Contest Details:

  • Your have 4 weeks to submit your recipe! You have from June 6th- 11:59pm on July 7th, to submit your delicious drink recipe through our Facebook page.
  • TCHO’s Bean Team will re-create your recipes and host a judging panel for 5 days.
  • After identifying the top 4 drink recipes, we’ll turn it back over to you and let you decide the winner! A poll will be held on our Facebook page for one week only: July 15th – 21st
  • The official winner be announced on July 23rd!

Upon submitting your recipe, you are accepting all of the below terms set forth by TCHO Ventures, Inc.:

  • This contest is open to those 18 years or older as of June 5, 2013, or with the consent of a parent/guardian
  • All entrants are responsible for purchasing their own supply of Drinking Chocolate, and any other ingredients used
  • TCHO Ventures, Inc. reserves the right to exclude any recipes containing impractical ingredients
  • Should your recipe be selected, all rights will be transferred to TCHO Ventures, Inc.
  • TCHO Ventures, Inc. reserves the right to change the original name of the drink
  • The winning Beta Drink recipe will be featured in the TCHO Store for 30 days, with no monetary transfer involved
  • The winner’s name will be mentioned as creator of the recipe
  • Recipes submitted may also be included on the website:
  • Contestant responsible for submitting the winning Beta Drink recipe will be handsomely rewarded the grand prize!

Saving the best for last, the Grand Prize breakdown:

Total retail value: $219.27


Simply Smitten!

Photo Credit: Sarah Deragon, Portraits To The People

In nearly record-breaking temperatures, I was forced to visit Smitten Ice Cream. This is the place that is changing the way people make and think about ice cream. These are the folks that use patented technology to make their ice cream. Smitten is “reimagining the ice cream experience by making new, old-fashioned ice cream”. Similarly based to TCHO’s philosophy, I was looking forward to seeing how technology could be applied to making ice cream. And boy, are they onto something delicious!

Not so long ago, while finishing up a marketing degree at Stanford, Smitten founder, Robyn Sue, started tinkering and building a new piece of machinery in a garage that ended up drastically changing the way ice cream was being made. Still in its early stage of development, Robyn took this machine out to local events, and San Francisco parks via red Radioflyer wagon, to test out the technology and market. Met with an overwhelming success, she patented the technology and nestled Smitten in a retrofitted cargo shipper in the quaint Hayes Valley of San Francisco.

Photo Credit: David Lebovitz

The machine responsible for the wildly organic success and borderline cult following of Smitten, now named “Brrr”, is something you have to see to believe — liquid nitrogen is dosed out in a specific amount, creating such a cold environment that the crystals of the ice cream freeze at a smaller size; looking something similar to your 5th grade steaming volcano science experiment. Using the “simplest, freshest and purest” ingredients possible, the resulting scoop is the smoothest, invigorating ice cream I have ever had! When it came to deciding on a chocolate to use in Smitten’s staple Chocolate flavor, TCHO’s equally as obsessed approach to flavor and sourcing created a beautiful partnership.

“We chose TCHO because we love the flavor profile of their chocolate–the 60.5% works perfectly in our chocolate ice cream. We also highly support working with local businesses and felt extremely lucky to find a company with such an amazing product and similar values right here in San Francisco!”

- Robyn Lenzi, our Head Pastry Chef here at Smitten

Applying new age technology to a beloved past time favorite — sounds strikingly similar to the TCHO Philosophy, and the Smitten’s chocolate ice cream is only the beginning. Also available are a handful of seasonal flavors, like fresh mint + TCHO Chocolate chips and Strawberry White Balsamic, all crafted with the same meticulous approach and made right in front of your eyes. And although the fog of the liquid nitrogen may cloud your vision momentarily, the flavor of their devour-worthy ice cream is something to talk about, but we’ll just let the results of this science experiment speak for itself.

Where you can find it: Hayes Valley, San Francisco

What to order: TCHOChocolate + Smitten’s homemade spicy syrup


TCHO Chocolate: Fueling Your Active Lifestyle!

Recently, TCHO Chocolate was included in the March Kona Kase. Designed to “fuel your active lifestyle” these colorful boxes are delivered to your doorstep on a monthly basis and are filled with goodies like energy bars, power gels and locally made healthy snacks. In between his ever active lifestyle and running a new company, I spoke with Kona Kase co-founder, John Franklin, and learned about his inspiration, workout regime and love for chocolate!

Photo Credit: Kona Kase

Tell us a little about Kona Kase — what inspired you to create it?

In May 2012, I was running a lengthy team Relay and we found ourselves eating tortilla chips and slices of cheese to fuel up before the race. We were tired of eating the same old boring energy bars, but finding similarly healthy alternatives wasn’t easy. We wanted to create a platform where fitness aficionados could sample different brands from around the country to find what works best for them. And so, Kona Kase was born.

John on a cross country biking trip, 2009.


What is it about chocolate that you love most?

… I have a memory of being a kid, taking a handful of chocolate chip cookies to the basketball hoop on my driveway, and just enjoying the moment. One hand dribbling and shooting, the other hand putting cookies into my mouth. I guess chocolate takes me back to a simpler time.

Following a good workout, what do you snack on to recharge?

Chocolate milk is the best recovery drink. I did a cross country bike trip a couple years ago and probably had 40 chocolate milks over 49 days.



How do you feel about chocolate in the middle of your workout?

Chocolate isn’t just for desert anymore. A little square of dark chocolate is a great mid workout pick-me-up. Next time you go on a run/bike/ski/whatever, bring a couple TCHO squares for your buds, you will be memorialized in their minds forever as a great friend. (Sidenote: I’ve never done it because I’m unwilling to share)

Favorite kind of TCHO chocolate: TCHOIntense Dark 99%, for sure

Craziest thing ever done with TCHO: “Ask Paris Hilton.”

John, a true fitness junky, is currently training for a 200 mile team relay and a half Ironman. When not training or mingling with Paris Hilton, he enjoys spending time with family and thinking about what life would be like if we coexisted with dinosaurs.


“TCHO-kolade”, A German’s Review of TCHO Chocolate

When pronounced phonetically, the word “TCHO” is used around world – ‘good bye’ in Portuguese, or even to accentuate emotion in Japanese slang (超). But in America, and now also in Germany, TCHO has only one translation: delicious, devour-worthy chocolate! (And did I mention it’s award winning?)

Below is a recent review of TCHO Chocolate’s SeriousMilk™ “Cacao”, from a leading chocolate review site in Germany, edited & translated to English:

‘Web startup’ is the attitude of Californian chocolate label TCHO: its name alludes to “technology” and “chocolate”. A futuristic brand statement, elaborate packaging, a product approach oriented towards easy to navigate basic tastes (“fruit”, “nutty”, “citrusy”, “chocolatey”). Following the West Coast code of honour, all ingredients are being sourced according to certified organic and fairtrade standards.

Similar to TCHO’s 39% milk chocolate we already reviewed, the 53% “Cacao” chocolate comes in a little paper box, covered with psychedelic mirror patterns. There is an aroma of dark pure cocoa, fruit, raisins.

In the mouth, the chocolate comes through as immediately intensive, a mild sweetness and a generous portion of malt: a satisfying chocolatey base note. Caramel, coffee, mild honey; all that much more diverse than virtually any other milk chocolate. The acidity hinted in the aroma remains well balanced and is distributed generously by the very creamy melt. In the aftertaste: caramel, coffee, honey. Nothing disturbs the great impression, this is a dark milk chocolate as it should be, a great West Coast souvenir.


What an honor to receive this stellar review for “Cacao”! This is one of the first European reviews to be published on TCHO. It’s appropriate that it comes out of Germany, since our original design was created by Berlin-based Edenspiekermann, and designer Susana Dulkinys. We are thrilled to be expanding our chocolate community to Europe. is Germany’s leading chocolate review site. Founded by chocolate blogger Peter Berger in 2012, the site publishes product tests and articles covering all levels of chocolate quality.


From New York to Peru: Per Se Chef Visits Chocolate at the Source


Pastry Chef Elaine Smyth, of New York’s famous restaurant Per Se, recently joined TCHO’s sourcing team on a trip to investigate the origins of chocolate. Usually she can be found creating chocolate-inspired culinary masterpieces, but when an opportunity to explore her interests in chocolate through the Thomas Keller Restaurant Group experiential scholarship, she knew there was no better way to learn then seeing where it all begins, enter TCHOSource. I had the chance to learn about Elaine’s adventures while in Peru. Between visiting cacao farms, spending time with co-op leaders and even leading a truffle making class with fresh chocolate – it sounds like she had quite the learning adventure!

While many talented professionals incorporate chocolate into their creations, seldom do they take an interest in learning where the chocolate actually comes from. What inspired you to learn more?

For as long as I can recall I have had a fascination with chocolate from baking chocolate cakes with my mother as a little girl to the first time I tempered chocolate. I have always wanted to explore it further, to know more. I was eager to explore the journey from the cocoa farm to our kitchen by investigating the various links in its supply chain.


TCHO as company interested me because of their focus on growing the best beans possible through partnering with farmers. I admire the way the company strives to make the world a better place while making the best possible chocolate. With its distinctive focus on flavor profiles, true innovation and TCHOSource program, TCHO seemed like the ideal partner- a chocolate company as obsessed with chocolate as me.

Tell us about an experience that left a lasting impression!

Meeting the farmers and visiting their farms was particularly special- listening to their stories, seeing the fruits of their hard work and sharing the baba fruit right off their trees was the opportunity of a lifetime. I think one of my favorite moments was during the truffle class held at Oro Verde’s chocolate lab. The General Manager of the cooperative who had excitedly participated in the class said to me that he felt he understood so much better how to move forward and improve their cocoa beans now that he saw the end product and how we were using it. Likewise for me I now have a much greater appreciation and understanding of the chocolate and how to use it because I have seen where it comes from. Now I have experienced each step in the process and the hard work of those who make it all possible.


Elaine grew up in Dublin, Ireland, and has worked for Gordon Ramsay and Michelin star restaurants in London and Paris. She is currently responsible for the production of all chocolates at Per Se. When not playing with chocolate, she takes full advantage of living in The Big Apple: exploring new neighborhoods, restaurants and its many museums.


Come Over to the (Really) Dark Side — Introducing 99% TCHOIntense

The concept for 99% started with a simple quest: to make a chocolate bar without sugar that didn’t taste like all the other chocolates without sugar — namely like dirt. But that instead tasted like what we imagined it could — like the purest essence of cacao.

We packaged our first release on an extremely small scale, literally! The Limited Edition 99%, introduced nearly a year ago, was a mere 15 grams, because we had no idea how you’d react. We soon came to realize, however, that even though a little goes a long, long way, you wanted more!

Enter 99% TCHOIntense. A full 58 grams (2 ounces) of insanely rich, not bitter, completely unsweetened chocolate. With no added sugar, our 99% blend is an intense, bold expression of pure cacao. Like a fine espresso is to coffee, this is the purest expression of the bean itself.

Creating a chocolate this good with no added sugar is no small feat; the cacao beans have to be the best and the processing perfect.

The result, we have discovered, is surprisingly addictive. In this dark, dark, dark chocolate, you will discover pleasingly deep fudgy and roasty notes, balanced by hints of berry and cherry that linger through a long finish.

The cacao for this chocolate is a complex and complementary blend from two separate origins. Cacao from an organic, fair trade cooperative in the Amazonian rainforests of Peru (Pucacaca, pictured at left) contributes the bright, fruity notes. Deep chocolatey and roasty notes derive from an organic, fair trade cooperative in the coastal region of northwest Ecuador.

The cooperatives behind this blend are part of our TCHOSource Program. Investing directly with these growers, we have installed solar-powered data arrays, a Flavor Lab (allowing farmers to make chocolate with their own cacao), and advanced solar drying systems.

We have also performed technical sensory training to educate growers on how best to optimize specific flavor notes through careful attention to fermentation and drying practices.

And then we have connected them to our chocolate makers back in San Francisco so that we can synchronize our palates.

Unlike many other unsweetened bars on the market, our 99% bar is notable for its rich flavor, smooth mouth feel, and marked lack of bitterness.

Come over to the (really) dark side. Taste the latest New American Chocolate for yourself! Get your very own 99% TCHOIntense bar now at


From Bean to Bar to Beta 3 — The Big Mokaccino Reveal

We asked for a name suggestion at the conclusion of every round of TCHOJoe Beta. Our BetaTasters, of course, delivered! They gave us all kinds of ideas for names, such as, but most definitely not limited to:

Mochalicious, Espresso with Benefits, TCHOfee, Cacaofinated, TCHOFFEINE, Wake Up Call, Smooth Speed, Two Beans, Mouth Orgasm, Oh My Joe!, The Endorphinator, Cloud 9, Mochalicious, Mountain High Morning, Javarific, Cafe con Leche, All American Mocha, Rich Reverie, MoMoMocha, Keen Bean, Crema, Jitters, Buzz, Toasty Espresso Trip, Espresso Yourself, and TheoBREWmine

But, in the end, one was a clear winner: Mokaccino!

Mokacinno encompasses everything the finished TCHOJoe recipe is — creamy and smooth, luscious and chocolatey, with the perfect amount of freshly roasted Blue Bottle coffee.

So it’s with great pride we introduce to you the latest member of the New American Chocolate family, Mokaccino!


From Bean to Bar to Beta 2 — Rounds of Recipes

We didn’t tell the BetaTasters much about each round going out during the TCHOJoe Beta program. But we weren’t just sending out random samples. We did, in fact, have a method to our madness:

Each round we tested something different. First we tested which chocolate would be best, then we asked which coffee was preferred and, finally, what ratio of coffee to chocolate was most more-ish. Here’s what our BetaTasters had to say, and how we co-created this bar with them.

Round 0.4: The Right Chocolate

In Round 0.4, we wanted to know which of our SeriousMilk™ chocolates would be best paired freshly roasted coffee.

0.4A was a very classic tasting milk chocolate, close to our 39% “Classic”. 0.4B was a darker milk chocolate, more similar to our 53% “Cacao”.

Which one was liked best? Turns out our BetaTasters were pretty split! And we had to agree. Somewhere right in the middle of a classic milk and darker milk was just right, and this became the basis for the next round.

Round 0.6: The Best Beans

Next, we set out to find the perfect coffee. We turned to our tried and true coffee partners — Blue Bottle. But which blend would be best? We left that one up to our BetaTasters.

The coffee in 0.6A had a kick, with bright flavors and notes of dried fruit. 0.6B had a lighter roast — more mild and pretty chill on the palate.

BetaTasters said A was good, but B was better. We took the hint. Our chocolate makers created a winning blend of the two Blue Bottle roasts, with more of 0.6B’s coffee than 0.6A.

Round 0.8: The Perfect Balance

We’d found the right chocolate, we had the best beans. The final step was to find the perfect balance between the two. 

Beta 0.8A had a greater coffee to chocolate ratio, like a triple-shot mocha latte. 0.8B decreased the amount of coffee by just a tad.

More chocolate? More coffee? Our BetaTasters were completely split — exactly 50 / 50. So we did the same; we mixed 50% of 0.8A and 50% of 0.8B to make a 100% balanced TCHOJoe bar. The chocolate makers found a ratio of coffee to chocolate most definite to please any pro palate.

And, with that, we had the final recipe for our next New American Chocolate.


From Bean to Bar to Beta 1 — TCHOJoe Beta Infographic

Beta is TCHO’s obsession with co-creating our chocolates with our customer. This past Spring we ran TCHOJoe Beta, giving subscribers to the program, called BetaTasters, the unique opportunity to help co-create our first-ever inclusion bar.

After an intensive R&D process of our own, we sent three rounds of pre-production prototypes to BetaTaster. BetaTasters used their pro palate skills to taste and give online feedback for each round. We took their valuable feedback to craft the very best next New American Chocolate. What did they have to say? Take a gander at the snazzy TCHOJoe Beta infographic!


TCHOJoe Beta Infographic


SeriousMilk™ Sweeps International Chocolate Awards

SeriousMilk “Cacao” won Gold for Best Milk Chocolate Made in America!

International Chocolate Awards declared TCHO’s SeriousMilk™ the Best Milk Chocolate and Flavored Milk Chocolate made in America. Actually, TCHO’s chocolates were named the best in all of the Americas — North and South, since the competition included the entire hemisphere. Yes, your favorite milk bars are officially the best milk chocolates made on this side of the planet!

SeriousMilk “Classic” won Silver — not too shabby!

Over 200 chocolates were entered into the competition. Each chocolate was rigorously evaluated on a number of characteristics: aroma, flavor, and personal taste impression. The result? TCHO’s “Cacao” and “Classic” swept the top two spots as Best Milk Chocolate and “Mokacinno” won the Silver for Best Flavored Milk Chocolate.

Mokaccino, TCHO’s first inclusion bar, won Silver.



Page 3 of 1012345...10...Last »