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”.
This Dominican Republic cacao is sourced from Zorzal Cacao: cacao beans farmed and processed by Reserva Zorzal and its neighbouring farms. Reserva Zorzal is a large bird sanctuary – protecting the wildlife habitat for the Bicknell’s Thrush – in the Duarte province of the Dominican Republic. Its mission is to work to reforest endangered lands, protecting the birds as well as cultivating cacao and macadamia nuts. Burrowed within the bird sanctuary is Zorzal Cacao, a 130-acre fermentary and organic cocoa farm.
This Dominican dark chocolate gifts the nose and palate with an aromatic and fruity flavour profile. There’s liquorice, citrus fruits, toasted walnuts and caramel, all amongst a buttery texture. The sea salt sparks and livens the palate. Expect a delectable saline and chocolatey finish.