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 cross-promotional experiences to inspire the world’s chefs, hobby bakers, brewers, baristas, manufacturers and chocolate enthusiasts.

MEET THE TCHO PROS

CHEF RUSSELL JACKSON
@chefrjackson
@reverencenyc

PASTRY CHEF ETHEL KOH
@_ethelkoh
@gozu.sf

Chef + activist based in Harlem, NY, Russell is bucking the norm with his restaurant Reverence + SubCulture Dining in the best way...

Pastry chef + forager, Ethel originally hails from Singapore where she was a nurse before trading her scrubs for a chef's jacket...

PASTRY CHEF DAVID RODRIGUEZ
@buhobakerync

Baker + California native, David worked his way through famed kitchens before opening Büho Bakery in NorCal's Nevada City, CA...

Pastry goddess + experimenter, Jessica cut her teeth on the New England restaurant scene + is working her magic at Almond on Long Island...

CHEF RUSSELL JACKSON
@chefrjackson

@reverencenyc

PASTRY CHEF ETHEL KOH
@_ethelkoh
@gozu.sf

PASTRY CHEF DAVID RODRIGUEZ
@buhobakerync

Chef + activist based in Harlem, NY, Russell is bucking the norm with his restaurant Reverence + SubCulture Dining...

Pastry chef + forager, Ethel originally hails from Singapore where she was a nurse before trading her scrubs for a chef's jacket...

Baker + California native, David worked his way through famed kitchens before opening Büho Bakery in NorCal's Nevada City, CA...

Pastry goddess + experimenter, Jessica cut her teeth on the New England restaurant scene + is working her magic at Almond on Long Island...

HOW IT'S MADE: ETHEL'S CHOCOLATE TART

Ethel's first recipe with the TCHO Pro Initiative is one that's followed her across the globe, her Chocolate Coffee Caramel Tart. If all those comforting buzz words didn't draw you in and make you drool just a little, watching her in action definitely will.

Follow along as she works her magic in this video and get a peek into her home away from home, the kitchen at Gozu in San Francisco.

Then scroll for the full recipe!

CHOCOLATE COFFEE CARAMEL TART

INGREDIENTS
Shortbread

125g Butter
125g Sugar
187g All-Purpose Flour
5g Salt

Chocolate Crust
80g Shortbread
50g Almond Flour
30g TCHO Natural Cocoa Powder
30g Powdered Sugar
40g Melted Butter

Whipped Caramel
150g Sugar
100g Cream
50g Butter
5g Espresso Salt
1.5 each Gelatin Sheet (gold)
5g Vanilla Paste

2g Coffee Extract (Trablit, preferred)...

DIRECTIONS
Shortbread

  1. Preheat oven to 350oF.
  2. Cut the cold butter into small cubes, set aside. In a large bowl, mix together the sugar, flour, salt, then rub the cold butter into the dry ingredients until the mixture starts to crumble into a ‘sandy-like’ texture.
  3. Place the shortbread crumbles onto a baking sheet and bake for about 7-8 minutes until golden brown.
  4. Cool, then break up the larger clumps with your hands until they are about the size of a pea.

Crust

  1. Melt the butter...

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


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.