Today we’re talking with Brad Kintzer, the chocolate maker for TCHO Chocolate in Berkeley, California. In our conversation, we discuss TCHO's corporate ownership and how they source their cacao. We also talk about the flavor labs TCHO has established in many cacao growing regions to work with growers on a mutually-informed flavor lexicon for chocolate, and to improve quality.
We spend about the last third of the interview talking about TCHO’s relationship to craft beer, both through the cacao nibs they provide to hundreds of brewers through their relationship with BSG (Brewers Supply Group), a major ingredient provider, and through direct collaborations with breweries like Fieldwork and Faction. These collabs have resulted in some really unique chocolate beers, and most recently, a beer chocolate bar called Hoppy Hour made with Cascade, Centennial, and Chinook hops.
Listen in as we talk with Brad Kintzer at TCHO.
You can learn more about TCHO and purchase their bars here, and you can purchase the Hoppy Hour bar specifically here.
Check out David's new book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.
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