Description
Fossa Chocolate
Fossa Chocolate makes chocolates and confections that are handcrafted from scratch in their workshop in Singapore
They roast, crack and winnow cacao beans and refine them into chocolate which are moulded into bars and individually packaged by hand. The process is time consuming but rewarding. By carefully handcrafting in small batches with no additives, they are able to showcase the unique flavours and nuances of each batches of cacao
All products are produced in a facility which processes nuts & dairy
Black Truffle
Tasting notes: Rich earthy aroma of truffle with a satisfying crunch
Indulge in the refined flavour of black truffle — an exquisite, powerful aroma reminiscent of damp undergrowth, earth, humus and mushrooms. Infused into floral Ecuadorian Costa Esmeraldas dark milk chocolate and mixed with crispy feuilletine, this is a bar with complex flavours and playful textures.
Have a bite of this bar, close your eyes and let the flavours unfold.
Ingredients: Cacao, cane sugar, cacao butter, milk powder, truffle oil (sunflower oil, black truffle), feuilletine (wheat flour, sugar, butter, salt), sea salt
Duck Shit Dancong Tea
Tasting notes: Floral fragrance layered with notes of longan and malt
International Chocolate Awards 2019 Silver Award winner. A collaboration chocolate with rare tea curator - Pekoe & Imp.
Ya Shi Xiang (literally translated to Duck Shit) is a dancong tea cultivated in the Phoenix Mountain of Guangdong Province. The story goes that the farmer, in an attempt to hide the secret to his delicious tea, gave it an unpleasant name and it stuck. Fortunately, the flavour is nothing like its name. This 2018 Spring lot has notes of longan and malt with a long floral finish.
Ingredients: Cacao Beans, Cane Sugar, Natural Cacao Butter, Milk Powder, Tea Leaves
Chrysanthemum Tea
Tasting notes: Chrysanthemum fragrance layered with notes of honey and a long sweet lingering finish
Chrysanthemum is a symbol of longevity and rejuvenation. Brewed as a tea, it is believed to have cooling and cleansing properties. Prized chrysanthemum buds (杭州胎菊) sourced from Zhejiang, China, are blended with fruity cacao from Rehoboth Estate, bringing forth elegant floral aroma and notes of honey with a long sweet lingering finish.
Ingredients: Cacao, cane sugar, cocoa butter, milk powder, chrysanthemum flower buds
Honey Orchid Dancong Hongcha Tea Chocolate
Tasting notes: Lingering lychee sweetness with a biscuity undertone
International Chocolate Awards 2019 Gold Award winner.
A collaboration chocolate with rare tea curator - Pekoe & Imp.
Mi Lan Xiang (Honey Orchid) is a dancong tea cultivated in the Phoenix Mountain of Guangdong Province.
This lot was hand-harvested from Zhen Ya village in Spring 2010. Made into a Hongcha (western black tea) and further aged for eight years, this tea is incredibly smooth and creamy with very low astringence. It has a characteristic lychee fragrance and red date sweetness. Complemented by the biscuity Kokoa Kamili cacao from Tanzania, it is a delicious bar to be slowly savoured.
Ingredients: Organic Cacao Beans, Cane Sugar, Natural Cacao Butter, Milk Powder, Tea Leaves
Honey Orchid Dancong Oolong Tea Chocolate
Tasting notes: Floral fragrance layered with notes of guava and cream
International Chocolate Awards 2019 Silver Award winner.
A collaboration chocolate with rare tea curator - Pekoe & Imp.
Mi Lan Xiang (Honey Orchid) is a dancong tea cultivated in the Phoenix Mountain of Guangdong Province. This lot was hand-harvested from the Tian Zhu Keng village in Spring 2018.
This oolong has a distinct guava aroma. Complemented by the biscuity Kokoa Kamili cacao from Tanzania, it is a delicious bar to be slowly savoured.
Ingredients: Organic Cacao Beans, Cane Sugar, Natural Cacao Butter, Milk Powder, Tea Leaves
Earl Grey Lavender
Creamy chocolate infused with lavender flowers & a touch of citrusy bergamot-scented black tea. Embark on a pampering chocolate experience with this edible spa in a bar.
Biscuity Tanzanian cacao from Kokoa Kamili fermentary are blended with comforting lavender flowers from Germany and citrusy bergamot-infused Earl Grey tea leaves to create a delicious dark milk chocolate with a touch of elegance.
Ingredients: Cacao, cane sugar, cacao butter, milk powder, Earl Grey tea leaves (tea leaves, bergamot oil), lavender flowers
Wu Ren Mooncake & Osmanthus
Crunchy, nutty and fruity with notes of osmanthus
Osmanthus holds special significance as the flower for the eighth month in the Lunar calendar, coinciding with the Mid-Autumn Festival. Drawing inspiration from this cultural celebration, we incorporated the wonderful flavors of osmanthus flower and traditional Cantonese-style Wu Ren Mooncake (五仁月饼) into a delicious 58% dark milk chocolate.
Ingredients: Cacao, cane sugar, milk powder, walnut, cranberry, white sesame, black sesame, almond flakes, candied melon, pumpkin seed, sunflower seed, osmanthus flower
Oriental Beauty Dark
Complex floral honey aroma with a creamy mouthfeel
Oriental Beauty (東方美人) is a heavily oxidised non-roasted oolong, famed as the original green leafhopper bitten tea. Its well-loved perfumy aroma is naturally derived from chemical response of the plant to insect bites. Made from tips and leaves of varying maturity, the resulting tea is complex with layers of flavour.
Ingredients: Cacao, cane sugar, cacao butter, tea leaves
Mu Zha Tie Guan Yin Dark
Aroma of sweet toasty caramel and floral notes with a warming finish
Mu Zha Tie Guan Yin (木栅铁观音) is a Taiwanese roasted oolong tea crafted using a traditional method involving repeated rolling and masterful roasting. The tedious process produces tightly curled leaves that infuse toasty caramel aroma and fruity notes that evolves into a floral sweetness.
Ingredients: Cacao, cane sugar, cacao butter, tea leaves
Matcha & Yuzu
Made from “Wakatake” grade matcha -the highest grade of culinary matcha- from Japan’s highly regarded matcha producer, Marukyu Koyamaen.
The matcha has a good balance of richness and umami while its bright green colour is a feast for the eyes. Made into a creamy white chocolate and paired with citrusy candied yuzu peels, this makes for the perfect tea time snack.
Ingredients: Cocoa butter, milk powder, cane sugar, candied yuzu peel (yuzu peel sugar), matcha (grounded tea leaves)
Coffee Jasmine Crème
Warm nutty coffee aroma with delicate notes of jasmine and cream. This is a three-way collaboration chocolate made with all our favourite things - coffee, tea and cacao.
Ethiopian washed coffee sourced and roasted by Smitten Coffee Roasters is blended carefully with Drifting Snowflakes Jasmine Green Tea curated by Pekoe & Imp. Cacao from Ucayali River, Peru, and a touch of milk tie everything together in a harmonious blend that is warm, nutty and floral.
Ingredients: Cacao butter, cane sugar, cacao, milk powder, tea leaves, coffee beans
Sansho Leaves Dong Ding Oolong
Fresh citrusy and floral aroma with lingering umami. Organically grown and harvested from the deep mountains in Wakayama, Sansho, or Japanese pepper, has an incredible citrusy aroma with a light zing when chewed.
Blended with the nutty and subtly toasted Dong Ding Oolong tea from the high mountains of Taiwan, the flavour is complex yet harmonious. The distinctively floral cacao from Costa Esmeraldas estate in Ecuador ties everything together.
Ingredients: Cacao, cane sugar, cocoa butter, tea leaves, sansho leaves
Koushun Oolong Kamairicha
Apricot Kernel, jasmine flower, preserved plum, umami. A collaboration chocolate with Kajihara Tea Garden, a third & fourth generation tea producer from Tsuge, Ashikita county in Kumamoto Prefecture, Japan, founded in 1950.
The Koushun tea cultivar is known for its powerful aroma with lots of Umami. Made into oolong kamairicha, a pan-fried tea, its flavour is floral and sweet with notes of apricot kernel. Blending with Ucayali River cacao from Peru brought out a pleasing minerality that gives this chocolate a long lasting finish.
Ingredients: Cacao, cane sugar, cocoa butter, milk powder, tea leaves
Nanyang Kopi
Tasting notes: Rich buttery coffee with hints of toasted marshmallows and a nutty finish
A cup of aromatic Nanyang kopi or full bodied dark roasted coffee from the traditional kopitiam (coffee shop) is Singaporeans' favourite way to kick-start the morning. Made with a rough grounded blend of Indonesian Robusta coffee and Colombian Arabica coffee, along with the Single Estate Semai Community 60% Caramelised Dark Milk Chocolate, this is a delicious bar to wake up to.
Ingredients: Cacao, cane sugar, cocoa butter, milk powder, coffee
Satay Sauce
Tasting notes: Addictive peanut praline in a background of aromatic spices
The travelling satay hawker who prepared skewered meat with a portable charcoal grill was a familiar sight in olden days Singapore. These barbecued skewers are the perfect comfort food and are never served without a dipping sauce made from ground peanuts and aromatic spices.
Enjoy this traditional snack in a moreish chocolate bar made with cacao sourced from Kokoa Kamili, Tanzania, and ingredients sourced regionally.
Ingredients: Cacao, cane sugar, cocoa butter, peanut, milk powder, cumin, nutmeg, cinnamon, cloves, anise, fennel seeds, peppercorn, sea salt
Chili Peanut Praline Dark Chocolate
Tasting notes: Roasty peanut with a spicy kick and a rustic texture
International Chocolate Awards 2019 Bronze Award winner.
Inspired by our favourite satay sauce, we created this unapologetically bold and fiery chocolate that will leave you craving for more.
Ingredients: Cacao, cane sugar, peanuts, cacao butter, sundried chilli, sea salt
Hokkaido Kinako Chocolate
Tasting notes: Complex caramel flavour with a rich roasted soy aroma
Orikasa farm in Makubetsu-cho, Tokachi district in Hokkaido, Japan, practices a unique organic farming method that eschews fertilizers, compost and pesticides, using exclusively green manure. Owner Masurao Orikasa-san hopes to restore safe and self-reliant agriculture practices in Hokkaido.
The farm cultivates a slow-growing Kurosengoku black soy bean, a varietal that was extinct in the 1970s until it was brought back by a group of enthusiasts. Prized for its high level of isoflavone and polyphenols, these soy beans are both nutritious and flavourful.
Lovingly roasted and grounded into kinako powder, the rich flavour blends with Okinawan Kokuto in a romantic, perfect harmony.
Ingredients: Cocoa butter, brown sugar, milk powder, organic soy bean powder, cane sugar
Marihime Strawberry Fruit Chocolate
Tasting notes: Rich aroma of strawberry with sweet and creamy chocolate
The Marihime strawberry from the Wakayama prefecture in Japan is a sight to behold — large beautiful cone shape with shiny, bright red skin and reddish flesh. Known for its juicy sweetness and balanced acidity, it tastes as good as it looks.
Made into a chocolate, the rich creamy aroma and velvety mouthfeel of the white chocolate complements the fruity flavour and crunchy texture of the strawberries in a perfect harmony.
This seasonal fruit chocolate is the perfect way to say - I love you berry much.
Ingredients: Cocoa butter, milk powder, cane sugar, freeze-dried strawberry
Osmanthus & Golden Berries
Tasting notes: Delicate floral aroma with morsels of fruity berries
Osmanthus, a golden-yellow flower grown in Southern China, has a uniquely sweet and buttery fragrance that pairs beautifully with fruity cacao from Rehoboth Estate in the Philippines.
Studded with chewy and refreshingly tart golden berries, this is a mouth-watering red packet to savour slowly.
Ingredients: Cacao, cane sugar, cacao butter, dehydrated golden berries, milk powder, osmanthus flower
Himalayan Royale Tips Hongcha Tea
Tasting notes: Floral with a base note of scented wood and a long lasting finish.
Jun Chiyabari Tea Garden (Moon-lit Tea Garden) from the pristine highlands of the Himalayas is probably the most recognised names in the Nepal tea industry. This lot was organically farmed at 1850masl and handmade in Autumn 2020 from tips (young opened leaves). It is a special tea made with utmost care.
Complimented with Peruvian Ucayali River cacao, the aroma is elegant — floral with a base note of scented wood and a long lasting finish.
Ingredients: Organic cacao, cane sugar, cocoa butter, tea leaves
Qi Mountain Raw Pu'er Tea
Tasting notes: Refreshing and lively with notes of preserved plums and warming spices.
Pu’er is a fermented tea traditionally made in the Yunnan Province of China. Made without the wet piling technique typically used for ripe pu’er, raw pu’er exhibits a wider range of flavours. This lot from Spring 2021 is made using the Meng Ku big-leaf cultivar from the Linxang district in Lincang city of Yunnan at an altitude of 2400m.
Complemented by Ugandan Semuliki Forest organic cacao, the flavour is delicate, refreshing and lively with notes of preserved plums and warming spices.
Ingredients: Organic cacao, cane sugar, cocoa butter, tea leaves
Tomato & Maqaw Pepper Dark Milk Chocolate
Tasting notes: Sweet and umami tomato with warm gingery maqaw pepper.
A morish chocolate made with fruity and creamy Tanzania 54% Dark Milk Chocolate, perfect for sharing with family and friends.
Vine-ripened cherry tomatoes are harvested at its peak, then dehydrated to concentrate the umami and sweetness. A coating of crushed Taiwanese heirloom maqaw pepper lends a distinct aroma of lemongrass and ginger, providing warmth to the body and soul.
Ingredients: Organic cacao, cane sugar, cocoa butter, milk powder, dehydrated tomato, maqaw pepper
Traditional Liu Bao Hei Cha Tea
Tasting notes: Moist wood, hazelnut, jasmine
Enjoy the aged tea’s iconic woody and nutty flavours along with jasmine finish brought by Ecuadorian Costa Esmeraldas cacao used in this dark chocolate.
Ingredients: Cacao, cane sugar, cocoa butter, tea leaves
Drifting Snowflakes Jasmine Green Tea Chocolate
Tasting notes: Jasmine fragrance with lingering umami
Limited release bar in collaboration with rare tea curator - Pekoe & Imp.
碧潭飘雪 (Bi Tan Piao Xue) is a traditional tea from Emei Mountain in the Sichuan Province. Made using top grade green tea harvested in Spring, layered with the best Jasmine flowers that bloom in Summer, it is an elegant tea that befits the name.
Our preparation with the floral and mildly fruity Indonesian cacao makes a chocolate that has a depth of flavour with lingering umami and jasmine fragrance.
Ingredients: Cacao, cane sugar, cocoa butter, milk powder, green tea leaves, jasmine flowers
Salted Egg Cereal Blond Chocolate
Tasting notes: Singaporeans' favourite tze-char dish in a chocolate bar
International Chocolate Awards 2017 and 2018 Bronze Award winner, 2019 Silver Award winner.
Homemade salted egg cereal sprinkled over a special white chocolate that has been slowly caramelized to attain a blond colour and biscuit aroma. Very addictive!
Ingredients: Natural cocoa butter, milk powder, sugar, salted egg yolk, cereal, butter, curry leaves, chilli padi, sea salt
Blueberry Lavender & Oats Dark Milk Chocolate
Tasting notes: Floral, creamy chocolate with chewy blueberries and oats
Fruity, floral and creamy lavender-scented Harana 60% Dark Milk Chocolate embedded with toasty oats and topped with chewy dehydrated blueberries.
A nourishing chocolate that relaxes the senses and calms the mind.
Ingredients: Cacao, cane sugar, cocoa butter, milk powder, dehydrated blueberries, organic oats, lavender oil
White Sesame & Seaweed Blond Chocolate
Tasting notes: Notes of caramel and sesame with a lingering umami of seaweed and subtle toasty aroma from the puffed rice
This luscious bar has roasted white sesame seeds pounded and added with dried seaweed into our signature caramelised white chocolate. A generous topping of dry roasted puffed rice lends a toasty flavour and provides a crunch.
Ingredients: Natural cocoa butter, milk powder, white sesame, cane sugar, puffed rice, seaweed, sea salt
Sake Kasu Dark Chocolate
Tasting notes: Umami & fruity with subtle sake aroma
This bar is a collaboration with artisan sake curator - KuroKura. Made with sake kasu sourced from two craft breweries, this is a delicious and pretty chocolate to savour.
The white kasu comes from the Chiyo brewery in Nara prefecture where master brewer Tetsuya Sakai is on a never-ending quest to unlock more secrets from his rice and find even better ways to use the local water.
The red kasu comes from the brewing of Inemankai, a one-of-a-kind sake by the Mukai brewery using a strain of red rice that grows in the master brewer’s hometown of Ine in rural Kyoto.
Ingredients: Cacao, Cane Sugar, Sake Kasu (Rice, Koji)
Sea Salt 70% Dark Chocolate
Tasting notes: Creamy, full-bodied dark chocolate with sweetness brought out by a touch of sea salt
Salt brings out lots of inherent flavours from food so it’s not unusual that we started sprinkling them over all our chocolates. The salt cuts through the creamy, full-bodied chocolate and brought out a satisfying sweetness.
Ingredients: Cacao beans, cane sugar, hand-harvested sea salt flakes
Yuzu Sea Salt Chocolate
Tasting notes: Creamy biscuity chocolate with a refreshing citrusy aroma
Yuzu is an incredibly aromatic citrus fruit that has the ability to brighten any dish and is commonly used in traditional Japanese cuisine.
Chewy dehydrated yuzu peel with sea salt flakes on a bed of creamy, biscuity Tanzania 54% Dark Milk Chocolate makes for the perfect refreshing afternoon snack with a cup of tea.
Ingredients: Organic cacao, cane sugar, cocoa butter, milk powder, yuzu peel (yuzu peel, sugar, vitamin c), sea salt
Lychee Rose Dark Milk
Tasting notes: Fruity and floral, like a walk through a fruits garden
Rose tea-infused Tanzania 52% Dark Milk Chocolate topped with dehydrated lychee from Thailand and crunchy cacao nibs.
This is a chocolate that reminds us of a long stroll through an edible garden perfumed with floral and fruity aroma.
Ingredients: Organic cacao beans, cane sugar, cacao butter, milk powder, lychee, rose tea
Luna 75% Dark Chocolate
Tasting notes: Citrus, dried longan, hazelnut
Handcrafted in Singapore using single varietal Catongo or Forestero Albino cacao from Davao, the Philippines.
These rare cacao beans are huge in size (~3cm), and have white coloured flesh hence the name “Luna” which means moon. This colour turns a light, reddish brown after fermentation and it shows in the chocolate. Our process highlights the beans’ natural citrusy and dried fruit character.
Ingredients: Cacao beans (75%), cane sugar
The Philippines Rehoboth Estate 70%
Tasting notes: Tawny port, prunes, red dates
Fossa Chocolate The Philippines Rehoboth Estate is a single-estate chocolate made from cacao sourced from Rehoboth Estate located in the Calinan district in Davao City, Philippines. Our friends, Michael and Doris have their team separate out cacao harvested from old native trees for us. Although these trees produce cacao pods and beans much smaller than the newer high-yielding trees, we were drawn by the powerful and alluring flavours.
Fossa Chocolate The Philippines Rehoboth Estate is a special bar to us. We hope you enjoy them as much as we do.
Ingredients: Cacao beans (70%), cane sugar
Tanzania Kokoa Kamili 100%
Tasting notes: Lemon zest, Biscuit, Roasted nuts
In the Kilombero Valley surrounded by highly fertile land with good rainfall, Kokoa Kamili pays a premium to farmers for their ‘wet’ cacao, and conducts its own fermentation and drying using progressive techniques.
This is a zero-added sugar chocolate that is surprisingly pleasing to enjoy. It is well-balanced and not bitter. Our 100% preparation highlights the biscuity, nutty flavours and natural sweetness of the cacao.
Ingredients: Organic cacao beans
Ecuador Costa Esmeraldas 80%
Tasting notes: Chestnuts, floral, dried figs
Costa Esmeraldas is a family owned and operated 100-hectare cacao farm located in the Esmeraldas province of Ecuador. Rigorous fermentation, drying and grading processes produced the most consistent and beautiful cacao with a distinctive aroma. Our high cacao % preparation highlights the sweet chestnut and floral notes of these Ecuadorian Nacional hybrids varietal beans.
Ingredients: Cacao beans (80%), cane sugar
Mexico Finca La Rioja 70%
Tasting notes*: Red currents, fresh cream, caramel, nuts
A single-estate chocolate made from rare cacao sourced from Finca La Rioja estate in Cacahoatán, Mexico. Cacahoatán means the “Place of Cacao” in the ancient Toltec language. The estate cultivates old world criollo varietals and the “Carmelo” Criollo-Forastero hybrid known by its light colour and thin husk. Chocolates made from these special beans have a characteristic light brown colour that is a real beauty to look at.
Fermented for 5 days with 1 turn each day, this micro-lot exhibits complex flavours that has a bit of everything we love about chocolate - fruity, nutty, caramel and creamy with a touch of hay and sweet tobacco. Please enjoy the magical flavours of this limited release chocolate.
Ingredients: Cacao beans (70%), cane sugar
Indonesia Burung 72%
Tasting notes: Olive, Raspberries, Figs
Burung Indonesia is BirdLife International in Indonesia. The organisation works with smallholder farmers to produce high-quality cacao while protecting the environment where 1,777 species of birds dwell. This micro-lot comes from the Popayato-Paguat Landscape in the Province of Gorontalo of Indonesia.
Ingredients: Cacao beans (72%), cane sugar
Tanzania 72%
Single-origin chocolate made using cacao sourced from Kokoa Kamili Fermentery located in Tanzania. Situated in the Kilombero Valley surrounded by highly fertile land with good rainfall, Kokoa Kamili pays a premium to farmers for their ‘wet’ cocoa, and conducts its own fermentation and drying using progressive techniques.
Our preparation highlights the green apples and biscuity notes that made us fell in love with this cacao.
Ingredients: Organic cacao beans (72%), cane sugar