Chequessett Chocolate is based in Cape Cod, Massachusetts and named after the Wampanoag language’s “rushing water”. It’s not only the fact that the founders, Katherine and Josiah, were partial to the alliteration of “Chequessett Chocolate – Cape Cod Craft Chocolate”, but they also wanted to honour the history of the Wampanoag tribe, who are the first recorded Native Americans living in Cape Cod. And nearby Chequessett’s chocolate factory, where the tide rushes in and out of the land, this tidal inlet is aptly named the “Chequessett Neck”.
For this bar, Chequessett has sourced its cacao beans from Akesson’s Organic cacao. This plantation is located in North West Madagascar in the Sambirano Valley.
This 72% dark chocolate has a bold citrus and chocolatey aroma. On first bite it delights the palate with candied orange peel and sweet cherries. The mouthfeel is creamy, making it feel that little bit sweeter and richer. The finish is clean and soft, leading one to reflect upon how Chequessett has coaxed out the citrus flavours of the Madagascan cacao, and subdued the sourness and acidity.
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