The science of chocolate

wired_tcho
I’ve been involved with TCHO, choco­late mak­ers in San Fran­cisco, as a designer and an investor, for a few years now. Susanna Dulkinys, my wife and busi­ness part­ner, has won sev­eral prizes for her work on the TCHO brand and pack­ag­ing. We have been inter­viewed about the design aspects, shown the project at con­fer­ences and talked to other clients about it. The story of how this amaz­ing choco­late is actu­ally made and why it’s dif­fer­ent from other choco­lates is told in a fea­ture in WIRED magazine’s UK edi­tion. As it hap­pens, Louis Ros­setto, CEO of TCHO, was co-founder of WIRED way back in the early 90s.
For bet­ter read­ing enjoy­ment, here is a pdf of the arti­cle to down­load:
Wired_022010_Tcho

3 comments

  1. i love to eat dark choco­late because it is very tasty and it is full of antiox­i­dants too~;‘

  2. my favorite is always Dark Choco­late, i do not like Milk Choco­late coz it is too sweet for my taste’~,

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