CHOCO BLOG

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

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...

Meet TCHO Pro Sam
Sam Butarbutar is the Co-Founder and Culinary Director of Third Culture Bakery. He started Third Culture Bakery in 20...

TCHO Chocolate is Officially a Certified B Corporation
Find out what B Corp means to us and how we were able to achieve it.

TOP 5 TCHO SOURCE MOMENTS OF 2019
From sourcing, improving quality standards, to building cocoa partnerships...

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...

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...

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...

Homebrewing with Cacao Nibs
Enhance your brewing skills & most importantly enjoy a seriously tasty brew.

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.

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.
