Semantic Coherence: TCHO Chocolate – Signal Evidence & AI Readability

Combines robust cocoa richness with roasted coffee and nuts. A wonderful blen...

Our dark chocolate ground up into fine chocolate crumbles. Perfect for your m...

Real Fudgy 70% is our single-origin dark chocolate from Ghana. A classic da...

Oat My Gawd 46% is our plant-based oat milk chocolate. Super creamy and caram...

Freckle, dip, twirl, & dig in! This versatile chocolate has bo...

Hella Dark 81% is our most elevated dark chocolate blend, with notes of red f...

[H1]
NEW PRODUCTS!

We've all got to help each other, whether friends, family, or small businesse...

Venture into new territory with a sampler of our dark chocolates, oat milk ch...

A beautifully blended 81% dark chocolate with fudgy cake notes highlight...

Choc' full of our rich and velvety smooth dark chocolates, this sampler box i...

6 Pack Sampler Gift Box

3 Pack of Best Sellers

Milk Chocolate Gift Box

Dark Chocolate Gift Box

A creamy plant-based oat milk chocolate mixed with bits of vegan toffee and f...

The delicious is in the details when making chocolate. It takes a lot of time...

When we realized most cacao farmers have never tasted chocolate made from their beans, we set out to build eleven TCHO Flavor Labs worldwide to co-create better cacao with our farmer partners.

That's Chocolate. Fair & Square.

Read More about TCHO Flavor Labs.

[H3]
Finish What We Started.

It's all been leading up to this. We've spent years working with cacao farmers across the world to cultivate high quality cacao with smooth and complex flavors. We're your secret ingredient for whatever you make or bake.

[H3] Beeramisu

Easy
1.5 Hours
Beermisu, stout soaked ladyfingers, mascarpone, stout caramel, chocolate crunch

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[H3] Senegalese Coffee Ice Cream, Spiced Brownie Bits, & Peanut Brittle Chunks

Advanced
4 Hours
Dreamy mousse cake made with fruity dark chocolate, amplified by citrusy yuzu, baked to airy perfection.

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[H3] Choco Blanco White Chocolate Glazed Doughnuts

3 Hour
Made by Pastry Chef Claudia Ramirez with Miller Union Restaurant in Altanta, GA.

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[H1] Beeramisu
Made by Pastry Chef Darla Shaffer of Jacqueline in Portland, OR

[H3] Tools
Double-BoilerSheet panSilicon baking sheetSpatula2 Medium Size BowlsStanding Mixer with whisk attachmentGraterSifter

[H3] Cooking Time
1.5 Hours
Makes 1 Servings

[H2]
Ingredients

[H2]
Directions

Filling:In a mixing bowl, whisk together yolks and sugar until combined. Set the bowl over a double-boiler and whisk vigorously until the mixture has reached 160 degrees Fahrenheit and begins to thicken, about 10 minutes. Remove from heat and let cool. Whisk in mascarpone and set aside. In the bowl of a standing mixer fitted with a whisk attachment, beat cream until stiff peaks form. Fold whipped cream and vanilla into mascarpone mixture. Transfer to an airtight container and refrigerate for at least 2 hours. Stout Caramel:In a sauce-pan over medium heat, add stout and cook until liquid is reduced by half. Add brown sugar and vanilla. Swirl the pan, but do not stir. Bring mixture to a boil then reduce heat and simmer for 12 minutes, or until a syrupy texture is achieved. Remove from heat and stir in cream. Return pan to low heat and continue cooking, stirring occasionally, until a dark color is achieved and the mixture has thickened. Remove from heat and whisk in butter and salt. Transfer to an airtight container and cover top with plastic wrap to prevent a skin from forming. Let cool then refrigerate. Lady Fingers:Heat oven to 350 degrees Fahrenheit. In a bowl of a standing mixer fitted with a whisk attachment, whisk egg whites on speed 6 until eggs begin to foam. Slowly add sugar and salt, continuing to mi until soft peaks form and the mixture is thick and glossy. Set aside. In a mixing bowl, whisk egg yolks until a pale color is achieved. (if you choose to use aquafaba instead of eggs, strain the water out of a can of chickpeas and whisk on high until soft peaks form, then add sugar and whisk again). In a separate mixing bowl, combine flour and baking powder. Slowly sift the flour mixture into the yolk mixture. Whisk until smooth.Working in batches, gently fold the whipped egg whites into the yolk-flour mixture.Transfer mixture to a pipping bag with a round tip. On a parchment-lined sheet tray, pipe twelve 3-inch long strips. Bake for 6 minutes. Rotate tray and bake an additional 6 minutes, or until slightly brown around the edges. Let cool.Stout Soak:In a small pot over medium-high heat, bring 1 cup water to a boil. Steep tea until desired strength is achieved.Mix tea with half of the Stout Caramel. Transfer to an airtight container and let cool to room temperature.

To Assemble

Place stout soak in a shallow baking dish.Dip lady Lady Fingers in Stout Soak and place on the bottom of a square 9in baking dish. Spread 1/3 of the Filling over top of an even layer. Dust with TCHO's Super Powder.Repeat process twice.Finish with remaining Stout Caramel followed by TCHO's Super Powder and shaved TCHO 68% Choco Combo.

[H1] Senegalese Coffee Ice Cream, Spiced Brownie Bits, & Peanut Brittle Chunks
Made by 2023 Rising Star Petrushka Bazin Larsen & Nick Larsen of Sugar Hill Creamery

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[H3] Tools
Sauce panCandy thermometer WhiskSpatulaLarge mixing bowlStrainerDouble boilerStanding mixerPaddle attachment

[H3] Cooking Time
4 Hours
Makes 4 Servings

[H2]
Ingredients

[H2]
Directions

Brownie Oil:In a small saucepan over medium flame, heat oil. Transfer to an airtight container. Add chiles and cardamom. Let infuse 48 hours at room temperature. Senegalese Coffee Ice Cream:In a large saucepan over medium-high flame, heat milk and heavy cream until the mixture reaches 140°F. Stir in sugar, milk powder, salt, and ice cream stabilizer. Continue cooking until mixture reaches 160°F. Add eggs and stir until fully incorporated, making sure to scrape the bottom of the pan to prevent burning. Cook until mixture reaches 180°F, stirring constantly. Remove from heat and strain through a chinois. Transfer to a large mixing bowl with Café Touba. Cover and refrigerate overnight. The next day, stir in coffee extract. Strain through a chinois and refrigerate. Peanut Brittle:In a saucepan on high heat, combine sugar, corn syrup, salt, and 250 grams water. Cook until sugar has caramelized. Remove from heat and immediately stir in peanuts, vanilla, and baking soda. Stir to combine. Fold in butter. Once butter has melted, pour brittle base onto a silpat-lined baking sheet. Let cool. Spiced Brownies:Heat oven to 325°F. In a bowl, combine flour and cocoa powder. Set aside. Using a double boiler, melt chocolate, butter and 550 grams Brownie Oil. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine eggs and sugar until light and fluffy. Add melted chocolate mixture and flour mixture. Continue mixing until combined, scraping the sides of the bowl as needed. Transfer batter to a baking sheet. Bake 20 minutes. Let cool. To Assemble and Serve:Process Senegalese Coffee Ice Cream in an ice cream machine according to manufacturer’s instructions. Fold in Peanut Brittle and Spiced Brownies. Scoop into a serving bowl and enjoy!

[H1] Choco Blanco White Chocolate Glazed Doughnuts
Made by Pastry Chef Claudia Ramirez with Miller Union Restaurant in Atlanta

[H3] Tools
Small RamekinMixer with hook attachment2-3 Medium BowlsChefs KnifeDeep pan Fryer pot with strainerBain Marie WhiskSauce panSpatulaPastry Blender

[H3] Cooking Time
3 Hour
Makes 24 Servings

[H2]
Ingredients

[H2]
Directions

Yeast Doughnuts:Bloom yeast in warm water and set aside.Place dry ingredients in a kitchen aid bowl with a hook attachment and mix on low.Add in warmed up coconut oil.Add eggs and yeast/water mixture.Mix on medium speed until dough comes together.Spray non-stick spray in a medium bowl, place the dough in the bowl, and cover with plastic wrap.Let proof in cooler for 2 hours.Once doubled in size, remove from bowl and flour your countertop by dusting flour on the surface.Once a well-floured surface, roll out dough to 3/8-in thick. Cut out dough 7/8-in ring for mini holes.Pre-heat the oil in a deep fryer or Dutch oven to 325 degree's F. Gently place the doughnuts into the oil, 3-4 at a time. Cook for 1 minute per side. Place in glaze and coat all sides, top with Maldon Salt. TCHO 35% Choco Blanco & Pink Peppercorn Glaze:Melt the TCHO 35% Chocol Blanco oat milk white chocolate over a water bath.Remove from heat and whisk in remaining ingredients.Coat doughnuts with the chocolate mixture.Rhubarb Orange Compote:In a large saucepan over medium-heat, combine rhubarb, sugar, cornstarch, and salt. Allow the mixture to cook stirring occasionally, until rhubarb releases juices and the mixture comes to a boil. About 8 minutes.Cook over medium heat until the mixture starts to get thick. About 15 minutes.Stir in lemon juice, orange juice, fruit zest and vanilla.Pour into desired container and cool down in cooler for about one hour.Serve over doughnuts.Oat Streusel:In a medium bowl, combine oil, flour, oats, sugar, cinnamon, and salt. Using a pastry blender, combine ingredients until you have pea sized crumbs and there is no dry flour remaining.Evenly spread out on a half sheet tray and bake at 325 degree's F for about 8-10 minutes or until golden.Coconut Sorbet:Place all ingredients in a pot and bring to a summer.Strain into a container and chill in an ice bath until cooled down.Add vodka and lime zest.Place the base in an ice cream machine and follow manufacturer's instructions.