Bittersweet aromas and bold flavors at TCHO in Berkeley
Walking up to the TCHO factory in Berkeley, the first thing that hit me was the bitter-sweet aroma of chocolate wafting through the air, a sensory teaser of what was to come. It’s the kind of smell that instantly makes you curious about what’s happening behind those walls.
Inside, I joined a factory tour led by Master Chocolate Maker Brad Kintzer, whose passion for cacao and craftsmanship was evident in every word. Listening to Brad explain the journey from bean to bar was like peeling back the layers of a story that spans continents. He spoke about sourcing cacao directly from farmers, the importance of fermentation and roasting, and how TCHO’s mission is rooted in transparency and flavor innovation.
This experience was made possible thanks to the Japan Society and the Japan Chamber of Commerce, two organizations I’m proud to support. Their events always bring together curious minds and create opportunities to learn something new, even in unexpected places like a chocolate factory.
As someone with Belgian roots, chocolate has always been part of my cultural DNA. Belgium is world-famous for its pralines and artisanal chocolate traditions, and growing up, I learned to appreciate the complexity behind what seems like a simple indulgence.
At the same time, I can’t ignore the uncomfortable truth that Belgium’s colonial history in the Congo played a role in shaping that industry. It’s a reminder that behind every sweet treat lies a global story, sometimes bitter, sometimes sweet.
The tour wasn’t just about watching machines at work, it was about understanding the artistry behind chocolate. From the meticulous grinding process to the tempering that gives chocolate its perfect snap, every step felt like a blend of science and creativity.
And then came the best part: tasting. Each sample told a different story—bright, fruity notes from Peruvian cacao, deep and earthy tones from Ghanaian beans. As we savored, the current CEO shared how TCHO started with a vision to revolutionize chocolate by focusing on flavor profiles rather than just sweetness. It’s a philosophy that makes you appreciate chocolate not just as a treat, but as a craft.
What’s fascinating is that TCHO now has a Japanese influence, the company was acquired by Glico, the maker of Pocky sticks. This adds a new layer to TCHO’s story: a blend of American innovation and Japanese precision, shaping the future of chocolate in exciting ways.
Walking out, I couldn’t help but think: chocolate is more than indulgence, it’s a global collaboration of farmers, makers, and innovators. And at TCHO, that story is alive in every bite.
If you’re curious about how Japan Consulting Office helps organizations bridge cultural gaps and build stronger global teams, I’d love for you to learn more about what we do. Together, we can create workplaces where collaboration thrives and everyone wins.
At Japan Consulting Office, we specialize in equipping professionals to thrive in cross-cultural environments. Whether you’re looking for group training or one-on-one sessions, we’ve got you covered!
If you want to learn more about bridging language and cultural gaps in Japanese business, why not join one of our sessions! Here’s the link to upcoming sessions (make sure to select your timezone)
