Announcing 2024 Chocolate TCHODown Winners

We partnered with TCHO Chocolate to challenge our community of chefs to sample TCHO’s dark, milk, and white chocolates and submit creative, chocolate-forward dishes. Check out the winning chefs and recipes here!


 

StarChefs partnered with TCHO Chocolate this summer to give one chef an all-expenses paid trip to San Francisco including dinner for two at Lazy Bear, and an exclusive VIP tour of TCHO’s chocolate factory in Berkeley, California. Join us in giving a big congratulations to Pastry Chef Erika Chan of The Catbird Seat on her winning dish: TCHO Dark Chocolate Cake with Watermelon Granita, TCHO Dark Chocolate Mousse, Compressed Watermelon, and Dragée Cacao Nibs.

As Chan describes, “I love the acid and intensity of TCHO’s Hella Dark 81% chocolate. While the tasting notes of ‘red fruit’ usually bring to mind raspberry flavors, I immediately thought of watermelon. I grew up on the East Coast going to Friendly's with my family. The restaurant used to sell a watermelon roll with chocolate and I was inspired by that memory. This dessert uses the TCHO dark chocolate in the cake, mousse, and magic shell. The bitter acidity of it pairs great with watermelon for the summer season.”

Recipe: TCHO Dark Chocolate Cake with Watermelon Granita, TCHO Dark Chocolate Mousse, Compressed Watermelon, and Dragée Cacao Nibs

 

Pastry Chef Erika Chan's TCHO Dark Chocolate Cake with Watermelon Granita, TCHO Dark Chocolate Mousse, Compressed Watermelon, and Dragée Cacao Nibs

Pastry Chef Erika Chan of The Catbird Seat

 

A big congratulations to Erika, and the two runners up, whose outstanding recipes will not be leaving them empty handed:

 

Pastry Chef Amanda Rafalski's TCHO White Chocolate-Miso Popsicles with TCHO Dark Chocolate Magic Shell and Coconut-Potato Chip Furikake

Pastry Chef Alexandra Motz's Tropical S'mores with Honey Cake, TCHO Dark Chocolate-Tamarind Custard, Roasted Thai Banana Ice Cream, Toasted Meringue, and TCHO Dark Chocolate-Caramel Crunch

 

IN PARTNERSHIP WITH

 
 

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