Early on, San Francisco established itself as a hotbed of American-made gourmet chocolate, raising up the likes of Ghirardelli, Guittard, and Scharffen Berger. The city's latest entrant into the market, TCHO--pronounced "choh," as it's the phonetic spelling of the first syllable of chocolate--has taken a tech-geek's approach to the confection, on everything from its design to manufacturing processes. (For example, the company's product development phase involved issuing "beta versions" of its bars for sale with a request for feedback, then, a few days later, issuing a second version. A year and 1,026 iterations later, they had their first 1.0 bars for sale. I wasn't surprised to learn that one of the company's owners was the founding editor of Wired.) Anyway, TCHO is now being sold in Minnesota.