Comments on: TCHO’s Newest Chocolate Product

By: foodgal

foodgal — Tue, 24 Mar 2009 16:24:12 +0000

Brandon: You are correct that the wonderful Guittard chocolate company does indeed make chocolate from bean to confection. But technically, Guittard is located in South San Francisco.

By: Marc @ NoRecipes

Marc @ NoRecipes — Fri, 20 Mar 2009 05:42:52 +0000

Mmm I love TCHO’s whole approach to making chocolate I wonder how it compares to Cabaret’s brewed chocolate…

By: brandon

brandon — Mon, 16 Mar 2009 22:48:06 +0000

European drinking chocolate is normally made with water – It was us Americans who wanted more fat and started adding milk/cream. When using milk, the fats sometimes don’t play well with the cocoa fat (cocoa butter). If you are useing higher quality chocolate, you’ll find this more and more.

A lot of time people buy cocoa power marketed as ‘drinking chocolate’, like at Trader Joe’s when all it is is hot cocoa. Drinking chocolate, like the TCHO, has the cocoa butter in it.

I have seen this: “San Francisco’s only bean-to-confection chocolate factory” before. I know Guittard does a bean to bar… but I guess a bar is not considered a confection to some.

If you are ever in Ashland Oregon, stop by my shop, Enchanted Florist, I make a thicker and more rich drinking chocolate than most. This morning I made a 61% with Lavender and the other is a 72% with a slight chipotle finish on your throat.

Thanks for the great article and chocolate on!

By: Mark Scarbrough

Mark Scarbrough — Mon, 16 Mar 2009 16:41:05 +0000

Done. I’m so there. I can’t wait to taste the stuff. I LOVE hot chocolate. And with spring coming, I’ve got a limited number of weeks before I have to drink it in front of a fan.

By: Mrs Ergül

Mrs Ergül — Mon, 16 Mar 2009 15:53:29 +0000

Look at that colour! No wonder it is given a 10!