At KESSHO, we believe in the magic of creating everything from scratch. This philosophy isn't just about quality control – it's about embracing happy accidents, experimenting with flavors, and pushing the boundaries of what chocolate can be. Today, we're excited to share the story behind our signature chocolate chunk cookies – a tale that perfectly embodies our "All from Scratch" ethos.
The Accidental Masterpiece: Our Mulled Wine Chocolate Chunk Cookie
Sometimes, the best creations come from unexpected places. When we set out to make our first chocolate chunk cookie, we had planned to use our 70% Semuliki Forest bean-to-bar chocolate. Instead, we accidentally grabbed our mulled wine chocolate – and the result was nothing short of delightful.
This special chocolate begins its journey as Semuliki cacao nibs, which we soak in a blend of Marsala wine, Cointreau, and rum. After drying, we melange these flavor-infused nibs with cinnamon powder and sugar. The result? An alcohol-free chocolate with subtle spice notes that perfectly balance the sweetness of our cookie dough.
This happy accident became an instant hit, with customers raving about the unique flavor profile that sets our cookies apart.
The Asian-Inspired Delight: Our Black Sesame Chocolate Chunk Cookie
Inspired by the success of our first creation, we decided to explore new flavor territories. Our black sesame chocolate chunk cookie was born from a desire to create something truly unique – but it wasn't an easy journey.
Perfecting this recipe took time and patience. We needed to achieve the perfect balance: the fluffiness that comes from creaming butter, without letting the buttery notes overpower the delicate flavor of black sesame. The key was our house-made black sesame chocolate – a perfectly balanced sweet and savory white chocolate bar studded with toasted black sesame seeds and a hint of sea salt.
The result is a cookie that beautifully showcases the nutty, slightly bitter notes of black sesame, complemented by the sweetness of white chocolate. We're thrilled that this creation has gained recognition, even being recommended by the New York Times as one of the most recommended snacks for AAPI month this past May. Read that article here!
