TCHO is a plant-based chocolate maker based in Berkeley, California that promotes itself as working with cacao bean farmers and cooperatives to improve growing, fermentation and drying methods.[3] The company's factory and headquarters were previously located on Pier 17 along the Embarcadero, in San Francisco's historic waterfront district, but moved to the West Berkeley section of Berkeley. In February 2018, it was announced that TCHO would be bought by the Japanese confectionery company Ezaki Glico.[4]
| Type | Subsidiary |
|---|---|
| Industry | Food |
| Founded | 2005 |
| Founder | Timothy Childs & Karl Bittong |
| Headquarters | Berkeley, California, United States, |
Key people | |
| Products | Chocolate bars, couverture chocolate, cacao nibs, plant-based chocolate |
| Owner | Ezaki Glico[2] |
| Website | tcho.com |
History
editTCHO was co-founded in December 2005 by Timothy Childs, a technology and chocolate entrepreneur who once developed vision systems for NASA's Space Shuttle program, and Karl Bittong, a 40-plus year veteran of the chocolate industry.
In 2006, the company moved to Pier 17, a historic pier built in 1912 and the third-oldest pier there. Historically, the pier has been used for transport, military logistics, and trade, including the trade of cacao beans to San Francisco. The TCHO chocolate factory was assembled by a team of engineers using vintage German machines and modern refiners and grinders. In April 2014 TCHO left Pier 17 and moved their offices and factory to Berkeley, California.[citation needed]
TCHO teamed with Erik Spiekermann of Edenspiekermann for design and branding. Its packaging design have won awards and honors, including the Academy of Chocolate Gold Award in February 2009, the European Design Gold Award in May 2009, the iF communication design award in August 2009, as well as nominations for the 2009 Cannes Design Lions and 2011 German Federal Design Award.[citation needed]
In 2021, the company announced that it would stop using dairy and transition its entire product line to be plant-based.[5][6] The transition was complete by September 2022.[7][8]
Products
edit
The company manufacturers two single-origin dark chocolate bars, plant-based chocolate bars, drinking chocolate, cocoa powder, roasted cacao nibs and baking chocolate. It primarily sells its products to United States retailers. They also offer wholesale options and bulk for chocolatiers and makers.
TCHO Source
editTCHO promotes its direct investment in partnerships with cacao farmers through its TCHO Source Program, where it aims to provide farmers with the technology and know-how in 'open source' fashion. "Flavor Labs" have been installed at co-ops throughout the world for farmers.[9]
See also
editReferences
edit- ↑ "tcho careers". nytimes.com. 2018-08-31. Retrieved 15 August 2025.
- ↑ Nieburg, Oliver (21 February 2018). "Ezaki Glico snaps up US craft chocolate business TCHO". Confectionery News. William Reed Ltd. Retrieved 15 August 2025.
- ↑ "Chocolate.com". The Economist.
- ↑ Sciacca, Annie (February 20, 2018), "Japanese firm to buy Berkeley-based chocolate maker TCHO", The Mercury News
- ↑ Starostinetskaya, Anna (December 7, 2021). "Why TCHO Is About to Become a Vegan Chocolate Company". VegNews. Archived from the original on July 23, 2024. Retrieved May 12, 2026.
- ↑ Smith, Thomas (March 29, 2022). "I Tried TCHO's New Vegan Chocolate Bars". The Bold Italic. Archived from the original on December 15, 2025. Retrieved May 12, 2026.
- ↑ Starostinetskaya, Anna (September 29, 2022). "Chocolate Brand TCHO Shows Dairy Is Unnecessary: Goes Vegan, Wins Awards, Slashes Emissions". VegNews. Archived from the original on September 19, 2024. Retrieved May 12, 2026.
- ↑ "FAQs". TCHO. TCHO. Archived from the original on June 9, 2023. Retrieved May 12, 2026.
We have chosen the difficult decision of moving on from our old bars (Mokaccino, Toffee + Sea Salt, Mint Chip Gelato, etc.) as we have developed an entirely new line of 100% plant based bars that further reflect our TCHO values.
- ↑ Crooks, Peter (April 2010), "Louis and the Chocolate Factory", Diablo Magazine