City College of San Francisco (CCSF) is partnering with TCHO, a Bay Area chocolate company, to present delicious treats using TCHO chocolate at CCSF’s EP Cafe, a student-run bakery on April 30th from 9:00 a.m. to 12:00 p.m. TCHO will also be giving away bite-size treats with purchase at EP Cafe to celebrate TCHO Day at CCSF.
On April 30th, CCSF’s Culinary Arts students will be presenting a menu of chocolate specialty made with TCHO chocolate:
Chocolates and Confections
- Madagascar Vanilla Bean Bonbon
- Salted Caramel Bonbon
- Chocolate Bark
- Pecan Butter Crunch
- Cacao Nib Brittle
Pastries
- Double Chocolate Muffin
- Chocolate Chunk Cookie
- Chocolate Croissant
- Earl Grey Macaron
- Chocolate Pudding
“At City College’s Culinary Arts Program, we teach our students to celebrate creativity and teamwork in our kitchen,” said Chef Elizabeth (Betsy) Riehle, Pastry Chef Instructor of CCSF’s Baking and Pastry Certificate Program. “Our partnership with TCHO brings out a new level of creativity from our students, and we are thrilled to create with delicious ingredient provided by a thoughtful partner who champions sustainable practices. We have made a good team.”
TCHO, which launched in San Francisco in 2007 and is now located in Berkeley, continues to find opportunities to partner with local businesses and organizations, and to invent new and creative ways to enjoy TCHO Chocolate.
“At TCHO, we are all about education, whether it’s through learning and sharing knowledge with cocoa
producers at origin, telling our story through our factory tours and tastings, or working with culinary
masterminds at every level,” said Renee Cade from TCHO Chocolate. “We are so honored to be
collaborating with CCSF’s culinary department and can’t wait to get our hands on this tasty menu!”