Today's New York Times Dining section had an interesting article about Tcho, a new chocolate company. It doesn't sell to th e general public but rather to the city's pastry chefs. It's riveting because this upstart causing a bit of a war from standard chocolate suppliers like the esteemed Vahlrona. As with any battle in the food world, it's getting nasty.
Glen Collins wrote about the feud that is brewing. Tcho (its' name comes from the first syllable of chocolate) creators ., Louis Rosetto and Jane Mecalfe wre the founders of the first computer magazine Wired which was sold to Conde Nast back in 1998. Now they're competing int he highly competitive e world of chocolate distribution.Samples are given out the top pastry chefs , hoping to win their loyalty.A lot of Italian restaurants are using Tcho in their desserts because it;s not French manufactured which appeals to them(obviously ther is still rivalry between the French and Italians in cooking). Tcho also offers pastry classes for chefs to try.
How is the taste. Some say it;s better than Valrhona and th e other giant , Ghradelli. A lot of pastry chef;'s are swearing loyalty already. Tcho also has a website where you can buy their chocolates along with hot cocoa. The pricing isn't that bad, probably on a par with Godiva or Butlers. They even have chocolate covered dried mangoes, somewhat of an oddity among chocolate manufacturers.
Will Tcho survive in the murky chocolate wars? From what it sounds like Yes. it already is building up a following among the best of Manhattan's pastry chefs. It 's sure to be a hit elsewhere as well.
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1 comment:
Actually Tcho does sell to retailers as well. We are one of the proud reseller.
Also, war is a strong word. Valrhona, the uncontested leader in food service is now stepping up in the retail market, where Tcho already is. So I think we are just witnessing competition in a healthy chocolate market.
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