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”.
The beans within this bar are sourced from the Kilombero Valley of Tanzania. Kokoa Kamili are dedicated to helping local farmers and craft chocolate makers worldwide get the best from Tanzanian beans. It buys wet beans directly from farmers and then dries and ferments them at its own specially built facility in the valley. Once fermented it supplies these to makers who will coax the full flavour from the beans and transform them into chocolate that showcases the quality of Tanzanian cacao.
You can read our interview – here – with Simran, co-founder of Kokoa Kamili, to find out more about the company.
Chequessett’s 72% Kokoa Kamili is intensely nutty and incredibly rich, just think hazelnut-studded, fudgy brownie batter. Once the melt begins, this chocolate reveals subtle notes of ripe mango, caramelised nuts and red berries.