- Published on August 2, 2013
- Written by Greta Miersma
From all of us here on Pier 17, we’re thrilled to introduce our most anticipated new product yet – TCHO’s Natural Cocoa Powder! Three years in development produced this delectably deep, rich, fudgy powder. And did we mention Organic and Fair Trade?
Cocoa powder is an essential ingredient in any TCHOPro’s kitchen. To whip up a delectable flourless chocolate cake, scrumptious pot de crème, or mouth-watering gelato, you need cocoa powder. Until now, you’ve had to make do. Not any more.
But we can hear the skeptics cocoa powder is just cocoa powder, what’s the big deal?
We’ll let our Chief Chocolate Maker Brad Kintzer answer that.
“First of all, TCHO Cocoa Powder is natural. That isn’t marketing jargon. In the industry, it means it’s not alkalized like the vast majority of commercial cocoa powder. Alkalization, or Dutching (aka Dutched cocoa, Dutch style cocoa, alkalized cocoa) is a process whereby beans, nibs, or liquor are put through some form of an alkaline chemical solution.
The purpose of alkalizing cocoa powder is usually threefold:
“1. Darken the color (think Oreo cookie)
“2. Reduce the acidity
“3. Flatten out ‘off’ flavors in the powder (often from using mediocre cocoa beans)
“Natural cocoa (non-alkalized/natural), on the other hand, represents the purest flavor of the cocoa bean, TCHO’s obsession. What makes our TCHO Natural Cocoa Powder unique is that it is made from beans carefully selected from cooperatives that we know and work with as part of our tree-to-bean-to-bar approach to chocolate making. We help the farmers make better beans which, in turn, help us make a more flavorful, appealing cocoa powder.
“Then we simply roast, grind, and press the beans into TCHO Natural Cocoa Powder — skipping the alkaline process entirely. While some think Dutched cocoa has its place, for us, to strip these specially selected beans of their flavor complexity would be a waste.
“Something else unique about our powder is that it has 20-22% fat, much higher than traditional 10% fat powder. Why do we leave more fat in? It gives a lusher, fuller flavor profile that makes everyone happier — even if it costs a little more to make.
“So, we have an incredibly unique combination of Fair Trade and organic, natural process, high fat cocoa powder, with a deep rich, and complex flavor profile. Yum!”
First Comments from professional TCHOPros.
But don’t believe us. This is from Betinna Perry, Executive Pastry Chef at Bagby Restaurant Group, one of the first our TCHOPro chefs to use TCHO’s Natural Cocoa Powder: “We love it! By taste alone, it’s a much better flavor compared to the[high end European powder] that we use. The other powder is an in-your-face, almost too intense cocoa that finished bitter — but yours has a better well-rounded chocolatey taste.”
Be the first to try TCHO’s Natural Cocoa Powder yourself.
We are releasing TCHO’s Natural Cocoa Powder first to our Taster’s Circle members, and our own-store customers at Pier 17 in San Francisco. Shipments to stores will begin soon, but probably won’t arrive until September. Be the first to find out just how great our new powder is.
And while you’re at it, try our entire new line of baking products.
Indulge with the caramelly goodness of 39% Milk chocolate drops. Get creative with the smooth semi-sweet/bittersweet 66%. Amaze with the insane richness of 99%. Add perfect crunch with Roasted Cacao Nibs. All your favorite recipes will go from good to great, super-to-TCHOPro.
So, join the ranks of James Beard award-winners, acclaimed cookbook authors, and the best restaurant chefs. Get TCHO’s Natural Cocoa Powder now!