"Hella Dark" 81% is TCHO's most elevated dark chocolate blend, with notes of red fruit, nuts, and deep cocoa.

"Choco Blanco" is TCHO's perfectly balanced plant-based oat milk white chocolate with a surprisingly deep blend of creamy sweetness, vanilla beans, and a pinch of sea salt. Perfect on its own in ganache and mousse, or for blending with other flavors like berries or nuts in cheesecakes and truffles.

Huckleberries are small, round berries that resemble blueberries. They can range in color from red to dark purple or black and have a sweet-tart flavor, often more intense than that of blueberries. Huckleberries are commonly used in pies, jams, syrups, and desserts.

"Hawt Chocolate"- TCHO's dark chocolate ground up into fine chocolate crumbles. Perfect for your morning mocha, hot cocoa, fudge sauce, or even on top of ice cream. Intensely rich, deep fudgy flavor.

Champagne grapes are small, green to yellow grapes known for their sweet, intense flavor and firm texture. These grapes are highly prized for their rich taste and are often enjoyed fresh as a snack or in fruit salads. Champagne grapes are also used in cooking and baking, thanks to their vibrant flavor.

"Dark & Bitter" is TCHO's pure cacao, unsweetened with no added sugars or flavors, chocolate. It is ready to be baked, cooked, and even snacked on throughout your day. TCHO has worked years to make this 100% cacao less bitter, more smooth, and truly one of a kind.

Concord grapes are a variety of dark purple to blue grapes known for their bold, sweet, and tangy flavor with a distinctive grape aroma. They have a thick skin and are often used in making grape juice, jellies, jams, and wines, particularly in the production of Concord grape juice and sweet red wines.

"Crush This"- Roasted cacao nibs have a deep, nutty, toasty chocolate flavor and a delightfully crunchy texture, like nuts. Use in smoothies, on ice cream, in homebrews, on salads, in BBQ sauces, cookies, cakes... or sprinkle them on just about anything.

Estero gold is handmade in the style of an Asiago, reminiscent of a Montasio, two of the famous cheeses from the Swiss-Italian dairy country. Our young cheese, at about 6 months aged, is very pliable, with grassy, fruity overtones. As it continues to age, the flavor deepens, becoming complex and nutty. It has an open texture with small holes and straw-like coloring.