Why TCHOPro should be your chocolate

Exceptional chocolate begins with exceptional cacao. At TCHO, we make our chocolate from scratch, starting with scouring the world to find the best cacao beans. More often than not, this means testing hundreds of samples before finding a bean that will meet our high quality standards and target flavor profile. Partnering with cacao farmers by investing in training and infrastructure ensures top quality through meticulous fermentation and drying at origin. Most chocolate companies do not take these steps.

Next, our expert R & D team researches optimal roasting techniques to coax out the best flavors possible for that specific cacao. Each formulation is then tested with various conching profiles to arrive at maximum flavor and functionality. Finally, we send out batches of test chocolate to some of the leading chefs and chocolatiers in the country, refining our formulations based on their experienced input.

The result of this powerful combination of obsessive science + passion is a chocolate that is bursting with complex, lush flavors, yet is easy to use, with excellent workability.

In addition to 3 dynamic blends, TCHO offers a new way to experience chocolate—based on the intrinsic flavors found in pure cacao. We offer 3 single-origin “flavor focused” couvertures—with “Fruity”, “Nutty”, and “Citrus” flavor notes. These flavors are inherent to the cacao beans; that is, we don’t add nuts to “Nutty” or fruits to “Fruity”. It’s just pure chocolate goodness with distinct flavor notes (much like wine or coffee can have specific flavor notes).

This opens up interesting and unique possibilities for chefs and confectioners, as specific flavor notes can really complement flavor notes in desserts, confections, and savory dishes. No other chocolate manufacturer offers this approach. And the response has been overwhelming.

At a time when food professionals are increasingly looking for outstanding local ingredients, and are looking to support independent companies that share their values, TCHO has been adopted by a growing list of top-rated restaurants and confectioners throughout the country. We’re sure it also helps that our prices beat a lot of the over-priced European chocolate out there. We would love to be your chocolate of choice too!

Why should you make the switch to TCHO?
Our chocolate is exceptional; our customer service is legendary; we are local; and our company shares your values.

We are New American Chocolate.

“The nuances of TCHO chocolate make it a fun chocolate to work with. My favorite stand by desserts have taken on a new delicious flavor”

— Emily Luchetti, Executive Pastry Chef, Farallon and Waterbar restaurants (San Francisco); and author of 4 cookbooks. Winner of numerous awards and distinctions, including the James Beard Foundation’s “Pastry Chef of the Year” (2004) and the SF Chronicle’s “Visionary Chef Award” (2008)

Find out what other chefs are saying about TCHO.

Why TCHOPro should be your chocolate

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