- Created on December 16, 2012
Luxury In Progress
CEO of TCHO and original founder of Wired Magazine, Louis Rossetto, found “his true calling” seven years ago when he entered the chocolate business — bringing all that he knew from his tech roots and applying it to luxury chocolate. From challenging the current industry by offering ethical sourcing, to implementing a co-creation approach in their chocolate development, TCHO easily become Louis’ obsession, “… chocolate is a good thing to be obsessed about. It’s not just the food business. It’s the happiness business.”
Read More: www.luxuryinprogress.com
- Created on December 9, 2012
TCHO Chocolate teamed up with Samuel Adams to introduce the Beer Lover’s Chocolate Box, a unique pairing between chocolate and craft beer. Working closely with brewers, TCHO’s chocolate maker was delighted to discover the potential in this pairing, “Many of the flavors found in cocoa and chocolate can also be found in beer, and you can taste the synergy when they are paired.”
Read More: www.beerpulse.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 September 25, 2012
TCHO’s handmade artisan confections are making headlines! Applying the obsessive quality taken to the original line of chocolate bars: the flavor combinations, sourcing of ingredients and even the shape of the molds used are highlighted. “The confectionary flavor pairings are subtle and thoughtfully integrated, letting the chocolate sing, not drown.”
Read More: www.sfweekly.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 March 28, 2012
The food and news blog Epi-log, of Epicurious.com, tried out TCHO’s dark milk chocolate, “Cacao”. “[Cacao is] chocolate you can stop eating, which is the highest compliment. Bad chocolate doesn’t satisfy.”
Read More: www.epicurious.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 18, 2011
7×7 announces the TCHO Chocolate factory tour, a must for experiencing “choco-magic” firsthand! Tours are available for free to the public and offered two times per day at TCHO‘s Embarcadero store and factory — enjoy a history lesson in chocolate, a factory tour and complete chocolate tasting.
Read More: www.7x7.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 9, 2010
The Bold Italic
In what was once a run down pier that housed San Francisco’s old Muni buses, now the beautiful well-oiled TCHO Chocolate Factory now proudly stands. The Bold Italic meets with Matt Heckert, TCHO’s lead engineer, to discover what it took to transform a totally barren warehouse into the New American Chocolate Factory that brought chocolate making back to San Francisco.
Read More: www.thebolditalic.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
- Created on December 9, 2007
The New York Times
CEO of TCHO Chocolate, Louis Rossetto, and founder, Timothy Childs, apply the language of high-tech business to chocolate making. “[TCHO] combines many elements of classic Silicon Valley innovation: Tcho’s approach to working with farmers, the rethinking of the chocolate lexicon, and its approach to raising money.”
Read More: www.nytimes.com
January 31, 2014
Modern Farmer Magazine recently featured TCHO in their Global Guide to Local: Where to Shop. Our San Francisco location was identified as great place to shop for chocolate, and we have to agree!
January 20, 2014
TCHO was excited to be featured in the FlipKey blog last month as a chocolate maker worth traveling to see…
October 9, 2013
The Chocolate Cult
September 29, 2013
Inspired by the newly launched TCHOPairing Galactic Gelato bar with dark chocolate and astronaut mint ice cream, baking blog Market Life chose TCHO as the secret ingredient to this mouth watering ice cream cake recipe.
August 25, 2013
August 19, 2013
Investor’s Business Daily
August 16, 2013
Crazy Sexy Fun Taveler
The TCHO Chocolate factory tour and tasting makes it onto the Crazy Sexy Fun Traveler‘s list of must-do’s in San Francisco! Also on the list is 46 other fun-filled San Francisco activities to maximize your time in the City.
July 2, 2013
Dessert-obsessed food blog, Dessert First, chose TCHOPro 39% milk chocolate to compliment this delightful brown butter-twist on the traditional chocolate chip cookie recipe: “TCHO’s baking discs … melt beautifully and smoothly.”
June 21, 2013
June 20, 2013
June 16, 2013
June 13, 2013
Chilean tech and gadget site, FayerWayer, features TCHO’s innovative use of technology — iOs applications used by chocolate makers and cloud-based software to develop sensory analysis with cacao producers.
May 31, 2013
Zohara and Shiao, two members of TCHO’s Bean Team (encompassing sourcing, R&D and chocolate making), brought the tree-to-bar experience to the iconic SF Museum of Modern Art’s 2-day open house farewell party.
April 30, 2013
April 25, 2013
TCHOSource is paving the way …
At Monterey Bay Aquarium’s Cooking For Solutions event, a gathering of culinary environmentalists, TCHO’s chief chocolate maker, Brad Kintzer, led a discussion highlighting this innovative supply chain model.
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!