When it came the time to create a mint chocolate bar, TCHO took the same process developed by NASA to make ice cream for astronauts, and adapted it to chocolate making. Working with its local partners-in-flavour, Gelateria Naia, TCHO freeze-dried Gelateria Naia’s custom mint gelato into crunchy chunks and plunged them into a rich 64% dark chocolate blend.
The result is a four-time-award-winning intergalactic flavour: mint chip nuggets that deliver crisp, cool, refreshing minty taste in a dark chocolate bar that is out of this world.
ABOUT THE MAKER
Set up by the original founders of WIRED magazine, San Francisco-based TCHO takes a scientific approach to everything it does. Probes within the fermenting beans in Peru upload detailed data back to TCHO HQ, which is analysed alongside local weather reports to help control fermentation to bring out the best flavours of the beans.