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 JESSICA CRAIG
@dachocolatechef84

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 in NY...

THE BEE'S KNEES

Traveling to Italy inspired Pastry Chef Jessica Craig's TCHO Chocolate Honey Cake. Jessica's senses were evoked when she tried a chocolate truffle infused with honey and couldn't wait to come back home and create a recipe influenced by her experience. The rich chocolate cake combined with sweet floral honey transports her back to Italy without having to hop on a plane!

CHOCOLATE HONEY CAKE

INGREDIENTS
Chocolate Honey Cake
1 cup Sugar
1 cup All-Purpose Flour
½ cup TCHO Natural Cocoa Powder
½ tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
1 Egg
¾ cup Milk
¼ cup Canola Oil
½ tsp Vanilla
½ cup Hot Water

Chocolate Ganache
1lb 8 oz TCHO Bittersweet 66% Dark Chocolate
1 cup Honey
2 cup Cream
½ tsp Salt...

DIRECTIONS
Chocolate Honey Cake

  1. Preheat oven to 350oF and butter one, 6-inch cake round.
  2. Mix together sugar, flour, TCHO Cocoa Powder, baking soda, salt in a stand mixer using a low speed until combined.
  3. Add egg, milk, canola oil and vanilla. Beat on a medium speed until smooth.
  4. Add the hot water in 2 additions until completely absorbed into the batter.
  5. Divide the cake batter between the 2 cake pans.
  6. Bake for 30-35 minutes in a 350oF oven until a toothpick inserted into the center comes out...

DO THE TWIST!

Follow along as Chef David shows off his Chocolate Swirl Bread, inspired by Mexican Hot Chocolate. The rich cocoa notes in the bread paired with freshly ground Mexican cinnamon in the caramelized filling adds the perfect sweet and savory balance. David’s heritage shines through all of his desserts and continues to allow his Mexican roots to guide him in all of his creations.

DO THE TWIST!

Follow along as Chef David shows off his Chocolate Swirl Bread, inspired by Mexican Hot Chocolate. The rich cocoa notes in the bread paired with freshly ground Mexican cinnamon in the caramelized filling adds the perfect sweet and savory balance. David’s heritage shines through all of his desserts and continues to allow his Mexican roots to guide him in all of his creations.

CHOCOLATE SWIRL BREAD

INGREDIENTS
Chocolate Dough
500g Milk
16.5g Yeast
1 Egg
150g Brown Sugar
15g Salt
150g Butter
910g All-Purpose Flour
90g TCHO Natural Cocoa Powder

Chocolate Filling
130g Butter
190g Brown Sugar
110g 1st TCHO 81% Dark Chocolate
60g TCHO Natural Cocoa Powder
2.5g Cinnamon (Mexican cinnamon, preferred)
2g Sea Salt
30g TCHO Roasted Cacao Nibs
125g 2nd TCHO 81% Dark Chocolate, chopped

Glaze...

DIRECTIONS
Chocolate Filling

  1. Combine the TCHO Natural Cocoa Powder, cinnamon, and salt in a medium size bowl. Set aside.
  2. Melt the butter and brown sugar in a medium size saucepan until fully melted. Gently mix together with a whisk.
  3. Add the 1st TCHO 81% Dark Chocolate and let melt, still gently whisking.
  4. Add the dry ingredients; TCHO Cocoa Powder, cinnamon, and salt and mix together with a spatula on low heat.
  5. Once everything is fully melted pour the mixture into a small bowl and let cool. Set aside.
  6. Save the TCHO Cocoa Nibs and 2nd TCHO 81% Dark Chocolate for assembly...

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.