Today we’re talking with Brad Kintzer, the chocolate maker at TCHO Chocolate in Berkeley, California. In our conversation, we discuss TCHO’s corporate ownership, how they source their cacao, and the flavor labs TCHO has established in many cacao growing regions to work with growers on a mutually-informed flavor lexicon for chocolate and to improve quality.

We spend about the last third of the interview talking about TCHO’s relationship to craft beer, both through the cacao nibs they provide to hundreds of brewers through their relationship with BSG (Brewers Supply Group), a major ingredient provider, and through direct collaborations with breweries like Fieldwork and Faction. These collabs have resulted in some really unique chocolate beers, and most recently, a beer chocolate bar called Hoppy Hour made with Cascade, Centennial, and Chinook hops.

Listen in as we talk with Brad Kintzer at TCHO.

You can learn more about TCHO and purchase their bars here, and you can purchase the Hoppy Hour bar specifically here.

The music for Bean to Barstool is by indie folk musician Anna ps. You can find out more about Anna’s music in the show notes or at her website annapsmusic.com, where you can also get in touch to book her to play at your brewery or other establishment. You can also read her article about things she wants brewery music venues to know here.

Bean to Barstool is a podcast that looks at the intersections between craft beer and craft chocolate, using them as lenses for exploring the world of flavor. It is hosted by Advanced Cicerone® David Nilsen. Be sure to check out all the episodes here.

---

Can't visit the site everyday like us? Bummer! No worries, we've got you covered. Submit your email below to receive our monthlyish newsletter on reviews, tours, events and more!

Email address:

Leave this field empty if you're human: