Eat, Drink And Be indie: Tasty Recipes, Inspiring Maker Stories & Exclusives Served Daily


Take another look at chocolate through the flavor-obsessed perspective at TCHO (pronounced “choh!”), a San Francisco, California-based maker that tweaks its cacao beans to coax out various inherent flavors.

Former NASA contractor Timothy Childs and longtime chocolate vet Karl Bittong started the company in 2005. A few years later, Wired magazine co-founders Louis Rossetto and Jane Metcalfe joined the team.

The chocolate enthusiasts at TCHO control every step of the chocolate-making process, from fermentation to finished bar, for a method that’s truly “pod to plate.”

Maker website: