Behind every bar of TCHO chocolate are farmers, families, and communities whose dedication makes what we do possible. Fair Trade Certification is one of the many tools TCHO uses to connect responsibly with cocoa communities in our supply chain. TCHO pays an additional Fair-Trade Premium for every cocoa bean we buy and farmers in our supply chain decide democratically where to invest these funds.
This #FairTradeMonth, we’re celebrating our partners at @fairtradecertified and everyone working to #LeadWithFairTrade toward a fairer future for all.
#lookforthelabel #purchasewithpurpose #improvinglivesprotectingtheplanet
#fairtrademonth #fairtradeusa #chocolatefairandsquare #madeinberkeley
Happy B Corp Month! Since earning our B Corp certification in 2021, we’ve stayed true to our mission of making better chocolate through sustainability, ethical sourcing, and our TCHO Source Program. Being a B Corp isn’t just a badge, it means we’re committed to doing right by our planet, our people, and our community. And now, we’re officially re-certified with a 25% higher score, thanks to major milestones like going 100% dairy-free, sourcing 100% organic cacao, and becoming a public benefit corporation. This recertification is proof that we’re not just about making ridiculously good chocolate, we’re here to do it fair & square. 🌍🍫
Read more about our re-cert, link in bio.
Organic isn't just a fancy term or a fancy label, to us, it's a lifestyle we're passionate about. We believe in sourcing ethical, nourishing food that benefits both people and the planet. Our vision is for a brighter future, where organic farming is the standard way of doing things, and not a luxury. We want everyone to enjoy access to fresh, wholesome, and sustainably grown food (& chocolate 😉). Next time you see an organic label at the grocery store, remember, you are supporting a way of life that protects our Earth and helps biodiversity thrive. @organic_is_the_answer
CLOSED!!! Earth Day is better with B Corps 🌎️ Did you know Certified B Corporations are held to higher standards for environmental performance and transparency? In honor of Earth Day, we’ve teamed up with some of our favorite @bcorpsuscan partners to stock up your pantry with snacks 🫶
@mammachia 🤝 @tchochocolate 🤝 @quinnsnacks 🤝 @barnana
1 winner will receive:
🏆️ 2-pack Cassava Chips, 2-pack Cosmic Churro Plantain Chips, and 2-pack Original Chewy Bites from Barnana
🏆️ 8-pack bundle of award-winning, organic, and fair-trade chocolate bars from TCHO (Lemon Twist, Perfect Matcha, Dark & Salty, and Choco Latte)
🏆️ Pretzel Variety Pack (8 count) from Quinn
🏆️ A variety of 6 flavors of Organic Chia Squeeze 4-Packs + 3 bags of Organic Chia Seeds from Mamma Chia
To enter:
1. LIKE this post
2. FOLLOW all brands
3. TAG your friends in the comments (more comments = more entries)
For a bonus entry, share to your Stories!
#Giveaway ends 4/27, winner contacted via dm from these accounts only. US only. Not affiliated with Meta in any way. We’ll never ask for your card info.
TCHO Pro Ruth Kennison (@chocproject ) of the Gourmandise School in Santa Monica, otherwise known to us as the Tempering Queen, takes you step by step through the process.
Slide 2: Gather your supplies. Split your chocolate into two bowls, keeping one-third set aside to use as "seed". We are using a double boiler here, along with a heat gun(more on that later) and a laser thermometer.
Slide 3: Turn your double boiler on, and bring a pot of water to a boil. Then turn the heat off, place your larger bowl of chocolate on top, and begin stirring as your chocolate melts. Once it's fully melted, take it off the heat and bring it to the table to check its temperature.
Slide 4: Take the temperature, if the chocolate is between 116 - 120 F, you're ready to begin adding your seed chocolate and mixing it in. What this does is brings the chocolate down to the seed chocolate temperature. Make sure to keep mixing and moving the chocolate around.
Slide 5: Once your chocolate hits 86 F, you're ready to test! Take an offset spatula and get some chocolate on the end. Wait a minute, and if it's tempered properly, the chocolate will begin setting (swipe right to see). Tempered chocolate, ready for action!
Slide 6: Gotta have some fun, it's chocolate after all, and you're working with it!
Slide 7: You can do all kinds of things with chocolate, and here we are pouring it into a mold to begin making bonbons by making the shell.
Slide 8: WHAMP! Flip the mold over and pour out the excess chocolate. Tap the sides of the mold, and scrape all the chocolate off the top. Then you'll want to set the mold open side down so the chocolate drips down the sides of the mold and doesn't pool on the bottom.
Slide 9: Setting the mold overnight. Ruth is leaving this for a day; tomorrow she'll put the filling in and finish with more chocolate to complete her bonbons. It's a multi-day process of love.
Final Slide: Obligatory product shot. This is our newest chocolate couverture, Cocoa Maven 64%. PERFECT for confectionery work. You should try it sometime! Head over to TCHOpro.com and request a sample.
