Using TCHO Chocolate Previous page Chocolate-Making Lab Cutting fifty beans at once for a cut test, a vital step in physical analysis of cacao beans. Into the bean cracker! Pouring freshly roasted cacao beans into a bean cracker. Samples! Molding chocolate samples for research purposes inside a TCHO Flavor Lab. Taste Test! Chocolate samples ready for sensory tasting. Next page 1 TCHO Source 2 Cut Test 3 Bean Cracker 4 Molding 5 Tasting Let's compare our craft chocolate Hawt Chocolate Crush This Super Powder Drinking Chocolate Intensely rich, fudgy flavor, and a luxurious velvety texture. Roasted Cocoa Nibs Noted for their intense chocolateyness with hints of almond and malt. Cocoa Powder We roast, grind and press only the best tasting cacao beans into cocoa powder. Many Ways to Use Can be used in your hot cocoa, chocolate milk, ice cream and chocolate sauce. Many Ways to Use Can be used in granola, craft brewing, smoothies and more! Best for Baking Can be used in cakes, truffles, ice cream brownies and more! Dark Chocolate Ground up into fine chocolate crumbles. Deep, Nutty and Toasty A delightfully crunch texture, like nuts! Rich and Chocolatey All natural and non-alkalized high-fat cacao powder. Discover more baking essentials! Crush This Add to Cart Super Powder Add to Cart Dark & Bitter Add to Cart Sweet & Sassy Add to Cart Hawt chocolate Add to Cart Customer Reviews 4.3 out of 5 stars 151 4.4 out of 5 stars 32 4.3 out of 5 stars 151 4.3 out of 5 stars 151 4.0 out of 5 stars 74 Price — — $23.99$23.99 $25.99$25.99 $28.90$28.90 Kind Roasted Cacao Nibs Unsweetened Cacao Powder Unsweetened Baking Chocolate Bittersweet Baking Chocolate Bittersweet Drink Chocolate Couverture ✘ ✔ ✔ ✔ ✘ Drinking Chocolate ✘ ✘ ✘ ✘ ✔ Cocoa Powder ✘ ✔ ✘ ✘ ✘ Roasted Cacao Nibs ✔ ✘ ✘ ✘ ✘