TCHO Launches 60% Chocolate Batons for Professional Pastry Applications

TCHO Chocolate, the Berkeley-based pioneer in craft chocolate making, has launched a new 60% Chocolate Batons designed for professional pastry applications. The new product aims to provide a richer chocolate flavor and high-heat performance, catering to the needs of professional bakers and pastry chefs.

Developed specifically for professional use, TCHO's 60% Chocolate Batons combine 60% cacao with high-heat performance, ensuring that the batons maintain their shape during baking. This higher cacao percentage than many leading professional chocolate batons on the market allows pastry chefs to achieve a more pronounced chocolate flavor without compromising on performance.

TCHO's Chief Chocolate Maker, Brad Kintzer, worked directly with professional bakers to understand their needs. The result is a baton designed to meet the demands of professional pastry chefs while delivering the rich, cocoa-forward flavor that TCHO is known for.

The new 60% Chocolate Batons join TCHO's growing professional chocolate portfolio, which includes couverture, drinking chocolate, cocoa powder, roasted cocoa nibs, and chocolate chunks. TCHO's professional line is used by top chefs around the country and is produced in Berkeley, California, with a focus on flavor, ethical sourcing, functionality, and ingredient quality. All of TCHO's products are certified organic and fair trade and are made in a dairy-free facility.

The new batons have already found a place in professional pastry kitchens, including Petitgrain Boulangerie, where pastry professionals have incorporated the batons into their pain au chocolat. "We're so grateful for the stance that TCHO has taken to increase the compensation of their partner cacao growers and offer their communities a greater participation in the chocolate-making process. Their new Batons nestled in our Pain au Chocolat have made their collection indispensable in Petitgrain's kitchen. We love the Batons so much that we've altered our shaping process to allow four Batons inside each Pain au Chocolat…oh la la! Merci, TCHO!" said Clemence DeLuz, Chef & Owner of Petitgrain Boulangerie in Santa Monica, California.

Founded in 2008, TCHO Chocolate crafts award-winning and imaginative chocolate by collaborating directly with cocoa farmers at flavor labs across the world to grow better, more consistent cacao beans. TCHO has established TCHO Source, a one-of-a-kind sourcing and educational partnership with farmers, co-operatives, and agronomists all over the world. By installing eleven TCHO Flavor Labs in key cacao-producing locations, creating industry cacao sensory analysis standards, conducting sensory training, developing standardized fermentation and drying processes, improving infrastructure, and sharing information throughout the world of cacao, TCHO has turned its suppliers into co-creators.