- Created on April 23, 2013
Chocablog, a well-known review blog in the chocolate community, investigated our pairing bar Mokaccino. Impressed by the labeling and award indicating sticker on the package, they also seemed quite pleased with the inside of the box as well!
” … after a few seconds, the chocolate flavours make themselves known, first with creamy, malty, then sweet caramel notes… “
Read More: www. chocablog.com
- Created on April 11, 2013
Discussing some of the largest challenges faced in the cacao industry, TCHO Chocolate CEO chats with 7×7 journalist, David Weir, about TCHOSource, making a better world, and why we write ‘No Slavery’ on each and every piece of our chocolate.
“We need to speak out about that and, wherever possible, address it directly. That’s why on every package we say ‘no slavery’.”
Read More: www.7x7.com
- Created on April 4, 2013
Chocablog, an “unbiased site dedicated to all things chocolate”, recently sampled our 4 piece Winter Assortment confections gift box. Intrigued by a chocolate company filling their own chocolates, they seemed pleasantly surprised by our “small collection of rather delicious chocolates”.
["Classic" SeriousMilk™ + Groud Hazelnuts] “… it’s light, creamy and has a great crunch to it. I’m not usually a fan of praline, but I could easily eat a whole box of these.”
Read More: www.chocablog.com
- Created on March 24, 2013
Academy of Chocolate
Best Milk Chocolate Bean-To-Bar
TCHO SeriousMilk™ “Classic”, Silver
Best ‘Flavoured’ Milk Chocolate Bar
TCHO + Blue Bottle Coffee pairing bar “Mokaccino”, Bronze
Best Filled Chocolate – Nuts
TCHO SeriousMilk™ “Classic”+ New America Gianduja, Bronze
Read More: www.academyofchocolate.org.uk
- Created on March 19, 2013
Kona Kase, a monthly supply of nutritional supplements and snacks, recently included TCHO chocolate in their delivery. The active chemical compound, Theobromine, has been shown to support an active lifestyle in so many ways. From mood boosting properties to helping generate healthy cells, and even aiding muscles in post-workout recovery, TCHO Chocolate can be a great compliment for a healthy diet! Here is their interview with TCHO: on the benefits of chocolate for athletes, and favorite products for active lifestyles.
Read More: www.konakase.com
- Created on February 19, 2013
Market Watch, The Wall Street Journal
John Kehoe, VP of Sourcing & Development, with a Fine Flavor Cocoa Farmer in Ghana
TCHO Chocolate is working in collaboration with The World Cocoa Foundation (WCF) and USAID, revolutionizing the cacao market in Ghana! This project is the first of its kind in West Africa. We couldn’t be more excited to have TCHOSource at the forefront of creating a sustainable chain of truly fair trade chocolate!
“The U.S. Agency for International Development (USAID), as the U.S. Government agency leading President Obama’s Feed the Future initiative, is proud to be a part of this kind of public-private partnership, which uses cutting-edge technology and the power of markets to improve the lives of smallholder farmers in Ghana…”
Read More: www.marketwatch.com
- Created on February 13, 2013
From bars, to handmade confections, to our 99%Intense, this review from The FoodGal left no piece of TCHO chocolate untouched.
“[Handmade Confections] The company’s SeriousMilk™ Chocolate which tastes much more intensely chocolatey than most other milk chocolates enrobed [a] bonbon with a center of ground Piedmont hazelnuts. The filling was smooth, but still held little flecks of ground nuts for a nice mix of textures.”
Read More: www.foodgal.com
- Created on February 12, 2013
Malt, hops, and chocolate? In collaboration with craft brewery Samuel Adams, TCHO released a special edition Love of Beer Chocolate Box, and although an eyebrow may initially be raised at the mention of this pairing, the two are an unlikely match made in sensory heaven.
“When you pop a square of TCHO’s 70% cacao chocolate into your gob and then take a pull of Boston Lager, it’s hard to figure out where the chocolate ends and the beer begins…”
Read More: www.blackbookmag.com
- Created on February 11, 2013
After disclosing her deepest, darkest secret to readers (“I never liked chocolate as a kid”), Kelly describes her visit at TCHO, but it is her captivating and interactive photography that does the majority of talking.
“When you start to really dissect well made chocolate, you find there are so many different flavor profiles such as citrus, fruity, earthy, nutty etc… Dissecting these complex flavor profiles in chocolate is what TCHO does best. They focus on the inherent flavors of chocolate, separating flavors by profiles, and providing chocolate lovers with products that highlight these various flavor profiles.”
Read More: www.kellyfreedmanphotoblog.com
- Created on November 10, 2012
Photo credit: FoodGal
To help readers put together the perfect foodie gifts, FoodGal put together a list of her favorite things. Our SeriousMilk chocolate captivated her.
“It’s mind-blowing trying them side-by-side because they are so different. The “Classic” has a sweet, caramel-toffee-like note, while the “Cacao” tastes like an old-fashioned, creamy fudgesicle.
Even dark chocolate lovers will be tempted to switch teams temporarily to enjoy these bars made by San Francisco’s only bean-to-bar chocolatier.”
Read More: www.foodgal.com
- Created on November 10, 2012
Food & Wine
Senior Editor Kristin Donnelly chose TCHO SeriousMilk Chocolates as one of the top 5 Food and Drink Finds of 2011. She writes, “Chocolate snobs often think milk chocolate is inferior to the superdark, intellecutally challenging stuff. San Francisco-based TCHO, however, took a brainy approach to two new bars they call SeriousMilk. “Cacao” is rich and fudgy, while “Classic” is a bit sweeter and creamier. Both redefine how good milk chocolate can be.”
Read More: www.foodandwine.com
- Created on July 17, 2012
Two “highly addictive things come deliciously together” at TCHO: Chocolate and technology. From iPhone apps to aid in their chocolate making, to installing flavor labs in cacao-producing countries, TCHO is utilizing 21st-century technology to help make a better world and the best chocolate.
Read More: www.foxnews.com
- Created on December 1, 2011
Caught in the winter chill? RealSimple.com’s Lindsay Hunt urges you to pick up a cup of TCHO Hot Drinking Chocolate. “Made in the ultra-rich style of European cafes, this thick, fudgy treat is worthy of Willy Wonka’s famous chocolate river.”
Read More: www.realsimple.com
- Created on January 10, 2011
On a journey to learn more about the sourcing program of TCHO Chocolate, Starbucks ethical sourcing manager travelled to Ecuador. “Behind every bite of a Starbucks chocolate bar there are many stories of farmers, processors and chocolate confectioners.”
Read More: www.starbucks.com
- Created on November 2, 2010
New York Times
TCHO Chocolate is making waves in the culinary world of New York, a market traditionally dominated by non-American chocolate companies. Brooks Headly, of New York’s Del Posto comments, “Aside from the quality, we like that it’s smaller and more artisanal … Valrhona? French, schmench … ”
Read More: www.nytimes.com
- Created on December 21, 2009
Wired Magazine (UK)
An insiders look into all that TCHO Chocolate — covering the very beginning of TCHO as a company, the use of iPhone technology to remotely monitor chocolate production, it’s unique sourcing program and much more.
“Along the way they [TCHO] would reinvent ancient supply chains, use the internet to improve the lives of Peruvian hill farmers and, if Rossetto is to be believed, help usher in a new age of social responsibility.”
Read More: www.wired.co/uk
- Created on November 8, 2009
CEO of TCHO Chocolate, Louis Rosetto, talks with Reuters on his approach to revolutionizing the chocolate industry:
” … TCHO developed a program to work closely with growers and coops in cacao-producing countries … how they could improve what they do, and get better prices, rise up from being commodity producers to be specialty premium producers … “
Read More: www.business.financialpost.com
- Created on April 17, 2008
The Economist highlights TCHO Chocolates use of technology in a start up environment to bring innovation to the chocolate world. Borrowing terms from the tech world like, ‘Beta testing’, and introducing satellite-internet technology, Cropster, with cacao farmers in country of origin, TCHO is making waves along with some of the best chocolate in the game.
Read More: www.economist.com
April 30, 2013
April 23, 2013
“It smelled like chocolate from the moment we walked in the door.”
April 15, 2013
April 10, 2013
“Mokaccino is a milk chocolate, but it doesn’t taste like any milk chocolate I’ve had before…”
April 4, 2013
Čokolada Mama (pronounced ‘cho-ko-la-da’) finds chocolate that is worth eating. It’s confirmed — our TCHOIntense 99% and PureNotes™ line of dark chocolate are both definitely worth eating: “every bite I take I like this bar even more”!
April 2, 2013
MapQuest’s featured editorial, Everydayer, celebrates all of the fun activities that can be found in your neighborhood, city, or new destination. In search of the top chocolate factories of America, the innovative techniques and mouthwatering treats of TCHO Chocolate made the list!
March 28, 2013
March 27, 2013
“With its lush creaminess, rich coffee notes, and incredible smoothness, Mokaccino reminds us more of the very best coffee ice cream. … The blend is seamless …”
March 18, 2013
The Chocolate Festival
In search of Britain’s favorite place to snag a hot chocolate, blogger Judith Lewis of Mostly About Chocolate shares her wisdom: ”[TCHO] has to be one of the coolest places to have a hot chocolate… The environment is amazing and so incredible…”
March 12, 2013
“The shear range of flavor that TCHO can produce from the properties of the cocoa bean alone is something that is unparalleled by any other brand.”
March 8, 2013
February 25, 2013
Showcasing seven of the City’s best cocktails, Jon Gasparini of Rye made the list with his twist on the traditional Al Bicerin– with espresso, whiskey and TCHO Chocolate.
February 22, 2013
India has the fastest growing market for chocolate in the world. Sales have doubled in the last 3 years, and the consensus is clear: its luxury chocolate that India is demanding. Jane Metcalfe, president of TCHO Chocolate, comments on the exciting news, ”[TCHO's] flagship dark chocolates could do well… India is a great opportunity but also a very big and complicated market.”
February 22, 2013
Union Tribune, San Diego
Award winning Humphrey’s Restaurant, of San Diego, CA, is making waves with a sophisticated menu and intricate dessert options, among their featured ingredients: TCHO Chocolate!
February 13, 2013
Startle Travel Blog
Surveying local chocolate companies both small and large for the best Valentine’s Day assortments, Startle Travel Blog scoped out TCHO Chocolate, and liked what they found.
February 13, 2013
Fermentation, flavor profiles and terroir… Chocolate and wine may be similar than you think! Wine Folly reached out to TCHO while exploring these two beloved treats and learned that when done correctly, these two together make for a most excellent pairing.
February 9, 2013
Chocolate in Context
In an effort to stay warm on a cold wintry night, Chocolate in Context uses TCHO’s 99%Intense to brighten a traditional Clafouti recipe.
February 7, 2013
First We Feast
Deciphering the authentic from the phony can be tough. First We Feast set out to find the brands doing things “with integrity, passion, and a story that’s rooted in the people and traditions that inspired it.” Among the celebrated American brands, TCHO Chocolate!
February 7, 2013
In an effort to guide touring chocoholics, the CityTraveler set out to survey SF’s chocolate scene. Amidst a city drenched in the history of chocolate and boutique cocoa shops, this review highlights a few of the local must sees, including a tour of the only chocolate factory in San Francisco, TCHO!
May 15, 2012
San Francisco Brides, Modern Luxury
TCHO’s luxury chocolates are are named the ultimate wedding favor by Modern Luxury’s digital magazine. Available in customizable small cubes or larger box assortments, these boxes are the perfect keepsake for the special day. (Article can be seen on page 22)