• TCHOPro Overview
• TCHOPro Organic
• TCHOPro Conventional
• Roasted Cacao Nibs
• What Chefs are Saying
• How to Buy

 

Introducing TCHOPro Baking Drops:
Organic Blend (66% Cacao) and Conventional Blend (68% Cacao)

Now, TCHO's professional chocolate is available for home baking!

We designed our Baking Drops for professional chefs – two meticulously formulated blends with TCHO’s characteristic flavor obsession that perform to the highest technical standards. Now we’re making them available to serious home chefs. TCHO Baking Drops are the exact formulations we developed for food professionals in our TCHOPro line—and are now being used by leading chefs and chocolatiers across the country.

Because we directly source our own cacao beans and form relationships with growers, we control every step of the development process – in other words, everything that impacts final flavor and functionality – from bean fermentation, to drying, roasting, formulation, refining, and blending. Our scientific approach to bean fermentation and roasting makes for a rounder, more complex chocolate that is not bitter – by design.

And our innovative development process – which includes innumerable test batches and then multiple Beta rounds of performance evaluation by the best chefs and chocolatiers across the country – has yielded a chocolate that is bursting with complex, lush flavors, yet is easy to use, with excellent workability.

“Smooth,” “full rich flavor,” and “very sophisticated,” are some of the comments we have received from the professional chefs who have been our first customers.

Use our Baking Drops in any recipe calling for a semisweet or bittersweet chocolate.

Click here to buy now!

Recipe Suggestions:

Flourless Chocolate Cake (serves 8 to 10)

Melt the chocolate in a double boiler. Remove from the heat and whisk until smooth. Cool to room temperature. Add the butter and whisk until smooth.

Preheat oven to 350°. Line the bottom of a 9-inch round springform pan with parchment paper. Wrap a single piece of aluminum foil around the bottom of the pan and at least halfway up the sides.

Whip the egg and sugar on high speed of an electric mixer with the whisk attachment until thick, about 2 minutes. Reduce to medium-low speed and mix in the chocolate butter mixture. Stir in the cornstarch. Spread batter into prepared pan.

Place the cake in a baking pan or large sauté pan with at least a 1-inch clearance around the sides. Place the baking pan on a rack in the middle of the oven. Carefully fill the baking pan with hot water so that the water comes about a third of the way up the sides of the pan.

Bake until the cake is crusty on top and a skewer inserted in the middle still has a wet crumb, about 45 - 50 minutes. Remove the pan from the water bath and remove the foil. Cool to room temperature.

Unmold the cake from the pan by running a knife around the inside edge of the pan, releasing the latch, and removing the ring. Place a large plate on top of the cake. Invert the pan and the plate together. Remove the bottom of the cake pan and carefully peel off the parchment paper. Cut the cake using a clean knife for each slice. Serve with whipped cream, caramel sauce, or ice cream.

Brownies

Preheat the oven to 350°F. Grease the bottom of a 9-by-13-inch baking pan and line it with parchment paper. Melt the chocolates and butter in a double boiler over hot water. In a medium bowl, whisk together the eggs and sugar. Whisk in the melted chocolate mixture. Sift together and then stir in the flour, salt, baking powder, and cocoa powder. Spread the batter in the prepared pan.

Bake until a skewer inserted in the center, comes out fudgy and not dry, about 20 minutes. Let cool to room temperature. Run a knife around the inside edge of the pan. Place a cutting board on top of the pan. Invert the pan and board. Remove the pan and carefully peel off the parchment paper.

TCHOPro Baking Drops 68%

$7.99

TCHOPro Organic Baking Drops 66%

$8.99