Timothy Childs and his Chocolate Factories
Imagine a chocolate that increases in taste upon digestion. An exotic chocolate that is delectable and full of guilt-free pleasure. So mouth-watering, that you crave it long after you’ve eaten the last bite. As it melts in your mouth, you begin to feel the rhythms of its origins vibrating within you. Chocolate that is this great, can only be created through passion, love, and obsession.
With Cacao from Ghana, Madagascar, and Peru obtained through fair trade practices; eating chocolate designed by TCHO is truly a guilt free experience. When you look at the chocolate isle at the store, you will find that very little of the offered products are made with high quality ingredients or produced without the use of slaves.
The Founder and Chief Chocolate Officer of TCHO is Timothy Childs. He is a chocolate creating wizard who characterizes the definition of obsessed in Mirriam-Websters’ Dictionary. His fascination with the perfect chocolate began during his time as a software engineer on the Space Shuttle.
I first met Timothy at a party where his chocolates were served.
Timothy says, “Making chocolate is complex. Three elements must exist to create perfect chocolate; Art, hard science, and intuition.”
Add passion and you begin to understand a bit of what makes Timothy Childs tick. He is obsessed with making chocolate from start to finish. From the Cacao tree growing on an independent farm in Peru to his Refining Factory in San Francisco, he is involved in every step.
Like coffee beans, chocolate goes through many stages before it becomes consumable. These stages include fermentation, drying, conching, tempering, and most crucially crystallizing. Crystallization is the process of creating a crystal lattice structure where fat molecules can fuse producing the perfect blend of chocolate. Timothy exclaims, “Crystallization is what gives chocolate it’s snap!”
Timothy has also invented a program to be able to read and manage the weather systems in Peru (through the internet)from his home base in SF. It helps produce beans under the perfect conditions. He takes the best beans and studies what makes them grow well and shares this information with the farmers. He remarks, “Most of these farmers have never tasted chocolate, so to teach them proper methods to measure fermentation and drying is essential to them.”
Timothy Childs is a socially conscious chocolate obsessed genius who just may change the way we come to think about chocolate. I noticed in Napa this chocolate is available Vallergas in The Redwood Plaza.
For more info visit TCHO.com




Passionate about poetry, lyrics, reviews, and short stories, James Curt Byrum is a father of two, residing in Napa Valley, California. He has a love for music of all genres and composes experimental audio-visual art.![[Banner] Arts Council Napa Valley Arts & Culture Event Calendar](http://www.nvarts.org/images/banners/nvarts.org_120x90_blue2.gif)