TCHO PRO

The TCHO Pro Initiative teams up like-minded creative movers and shakers in the food and beverage industry to create chocolate-centric recipes, dynamic tutorials, and TCHO Pro Tips to inspire the world’s chocolate enthusiasts.

MEET THE NEXT CLASS OF TCHO PROS

CHEF SAM BUTARBUTAR
@thirdculturebakery

Chef + globetrotter, Sam is taking the Bay Area and Denver Metro by storm with delicious, colorful treats at Third Culture Bakery...

PASTRY CHEF ERIN KANAGY-LOUX
@erinkanagyloux

Pastry chef + MacGyver, Erin has made a name for herself in kitchens across the country before staking out her spot in NYC...

CHEF NATHAN LYON
@chefnathanlyon

Emmy-nominated chef + cookbook author, Nathan explores the world through the science and the sustainability of food...

CHEF SAM BUTARBUTAR
@thirdculturebakery

PASTRY CHEF ERIN KANAGY-LOUX
@erinkanagyloux

CHEF NATHAN LYON
@chefnathanlyon

Chef + globetrotter, Sam is taking the Bay Area and Denver Metro by storm with delicious, colorful treats at Third Culture Bakery...

Pastry chef + MacGyver, Erin has made a name for herself in kitchens across the country before staking out her spot in NYC...

Emmy-nominated chef + cookbook author, Nathan explores the world through the science and the sustainability of food...

REPURPOSING A RECIPE

Finding creative ways to eliminate food waste is an essential skill for pretty much every chef. Making them into as something drool-worthy and eye-catching as this Yuzu Chocolate "Mousse" Cake is one of the reasons Pastry Chef Erin Kanagy-Loux earned her nickname of the "Pastry MacGyver."

Follow along as Erin crafts this delicious new take on a classic dessert!

REPURPOSING A RECIPE

Finding creative ways to eliminate food waste is an essential skill for pretty much every chef. Making them into as something drool-worthy and eye-catching as this Yuzu Chocolate "Mousse" Cake is one of the reasons Pastry Chef Erin Kanagy-Loux earned her nickname of the "Pastry MacGyver."

Follow along as Erin crafts this delicious new take on a classic dessert!

YUZU CHOCOLATE "MOUSSE" CAKE

INGREDIENTS
Yuzu Chocolate “Mousse” Cake
100g TCHO 68% Fruity Dark Chocolate from Peru
25g TCHO 54% Cacao Dark Milk Chocolate
75g Egg, Whole (Room Temp)
55g Sugar, Granulated
63g Kefir
25g TCHO Natural Cocoa Powder
40g Yuzu Juice
75g Egg, White
18g Sugar, Granulated
¼ tsp Fine Sea Salt
100g Heavy Cream

Milk Chocolate Cremeux
1 tsp Gelatin, Powdered
25g Water, Cold
64g TCHO 54% Cacao Dark Milk Chocolate
100g TCHO 39% Classic Milk Chocolate
40g Kefir
60g Milk
100g Heavy Cream
¼ tsp Fine Sea Salt

 

DIRECTIONS
Yuzu Chocolate Mousse Cake

  1. Preheat oven to 285oF
  2. Spray oil your baking molds well (with oil or brushed with butter).
  3. Whip heavy cream to medium soft peak using a whip attachment and reserve in the fridge until later.
  4. Partially melt chocolates and cocoa powder over a water bath, enough to coat the baking discs with the melted chocolate.
  5. Whip the whole eggs and sugar until it becomes thick and pale in color. When drizzled on top of itself, it should hold and begin to sink after 3 seconds.
  6. While the eggs are whipping, heat kefir (either in a microwave or small saucepan). It may look curdled but it’s ok.
  7. Pour hot kefir mixture over the partially melted chocolate and whisk until emulsified.
  8. While the chocolate mix is still warm, whisk in yuzu juice.
  9. Once the eggs have reached the ribbon stage, gently fold into the chocolate mix in three additions (leave streaky) set aside.
  10. In a clean mixing bowl with clean whip attachment, begin whipping the egg whites.
  11. Once the whites are frothy and resemble “beer foam”, sprinkling in a second set of sugar and salt. Whip the meringue until a medium soft peak.
  12. Gently fold meringue into base in thirds, leaving streaky and not fully mixed.
  13. Re-whip heavy cream to a medium soft peak and gently fold into base until fully combined but not overmixed.
  14. Carefully pour cake batter into prepared baking molds. Note that the baking time will differ depending on mold.
  15. Bake until the cake top springs back when pressed gently...

NEWEST RECIPES

"We have to think about the bigger picture and consider the livelihood and health of farmers. By supporting TCHO, I'm also supporting the cocoa farmers they work with at origin.

TCHO works directly with cocoa farmers in a symbiotic way, which allows for better flavor profiles and consistency. And the best part is they're ethical and advocate for small farmers."


-Chef Russell Jackson

TCHO SOURCE

Here at TCHO, great flavor is king. When we started out making chocolate, we quickly realized one key truth: Better cacao beans make better chocolate.

To help shape consistent flavor and quality, we created a new sustainability model called TCHO Source, a powerful network of partnerships throughout the globe to co-create the best cacao beans. Every step of the chocolate making process is instrumental in the development of flavor starting at the roots


TCHO SOURCE

Here at TCHO, great flavor is king. When we started out making chocolate, we quickly realized one key truth: Better cacao beans make better chocolate.

To help shape consistent flavor and quality, we created a new sustainability model called TCHO Source, a powerful network of partnerships throughout the globe to co-create the best cacao beans. Every step of the chocolate making process is instrumental in the development of flavor starting at the roots


TCHO PRO ALUMNI
A class of their own.

CHEF RUSSELL JACKSON

PASTRY CHEF JESSICA CRAIG

PASTRY CHEF DAVID RODRIGUEZ

CHOCOLATE
COUVERTURE

Designed to express the diversity of flavors found in cacao, and are carefully crafted with professionals in mind. Whether it's with our single-origin dark chocolates or our expertly developed blends, TCHO is guaranteed to add a level of sophistication to your next creation.

DRINKING CHOCOLATE
CRUMBLES

Made with chunks of chocolate, cocoa powder, and cane sugar, our European-style Drinking Chocolate blends to create an intensely rich, fudgy flavor, and a luxurious velvety texture.

NATURAL
COCOA POWDER

Only the best tasting cacao beans are pressed into our unsweetened, non-alkalized, cocoa powder. Its deep fudgy notes and light acidity are sure to elevate your final dish, and deliver a silky, smooth mouthfeel.

ROASTED
CACAO NIBS

Cacao beans are hand-selected and roasted to perfection to craft our cacao nibs. Their intense chocolatey flavor notes with hints of almonds and malt add a chocolatey punch to your favorite baked goods, beverages, and more.