Add Web 2.0 techniques to the art of chocolate-making and you get better chocolate. Like many other fair-trade companies, San Francisco chocolate maker Tcho works directly with cacao bean growers. But beyond simply suggesting better ways to ferment and dry beans, the company collects data directly from temperature and weather sensors and feeds that into a detailed database. Tcho also has its very own iPhone app for checking and controlling the machinery in the chocolate lab remotely. It’s not just for fun as growers and traveling chocolate scientists can collaborate with workers in the lab more easily if they can see what’s happening. And like any good technology company, Tcho offers beta versions of new flavors.