TCHO Traceability

A Page for the Curious: Welcome!  You made it.  Don’t you find the most interesting people are also the most interes...
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Meet TCHO Pro Erin

Pastry chef + MacGyver, Erin has made a name for herself in kitchens across the country before staking out her spot i...
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Meet TCHO Pro Sam

Sam Butarbutar is the Co-Founder and Culinary Director of Third Culture Bakery. He started Third Culture Bakery in 20...
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TCHO Chocolate is Officially a Certified B Corporation

Find out what B Corp means to us and how we were able to achieve it.
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TOP 5 TCHO SOURCE MOMENTS OF 2019

From sourcing, improving quality standards, to building cocoa partnerships...
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BETTER BEANS MAKE BETTER CHOCOLATE: TCHO’S EFFORTS IN QUALITY DEVELOPMENT

In 2008, we installed the first TCHO Flavor Lab, a bean-to-bar lab with the basic equipment needed to turn cacao bean...
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ENDING THE STATUS QUO IN CACAO SOURCING

While we highly value both delicious flavor and high-quality beans, these attributes wouldn’t be possible without our...
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Make Your Chocolate Last Longer with These Storage Tips

If you’ve already spent your hard-earned dollars on a quality bar, you can ensure you get your money’s worth by stori...
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Homebrewing with Cacao Nibs

Enhance your brewing skills & most importantly enjoy a seriously tasty brew.
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8 Health Benefits of the Theobromine Found in Chocolate

Evidence suggests that a little chocolate really does do a body good. Here's what we know.
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What Are Fat Bloom and Sugar Bloom, and Do They Make Chocolate Unsafe?

Ever opened up a chocolate bar and noticed a whitish dusting or streaking across the surface? We can explain.
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TCHO Source: The Cocoa Flavour Lab and Training Centre at CRIG

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