Of the three bars ordered, one was intended as a present for a friend. In our pursuit of creating fine flavours, we go through numerous rounds of R&D for each new product that we launch, making tweaks to the roast profile and recipe. A terribly smooth finish, I found this bar to be mildly astringent with hints of beautiful sweetness. You also have the option to opt-out of these cookies. 25 talking about this. These are also the top 5% of the world’s cacao cross, and fossa pays a premium for the reason that they can get their hands on these crops so that we can soar the deep flavours and complexity of … This moment opened the pair’s eyes to how craft chocolates can have such flavour clarity – so different … It’s been a while since my last bean-to-bar chocolate indulgence and I thought it was about time to pay attention to some bars from Fossa Chocolate. A late recommendation made me swap the 68% Pisa for the 72% Oko Caribe. Ah… The 72% Oke Caribe was highly recommended and touted as better than the Alto Beni by a fellow chocolate lover. It made such an impact that my head felt dizzy and while I savoured each speck of it on my tongue, it was not something I could have much more of at the same time. Tasting notes: Floral fragrance layered with notes of longan and malt International Chocolate Awards 2019 Silver Award winner. This category only includes cookies that ensures basic functionalities and security features of the website. 24 talking about this. Shelf life: 12 months. Finally our beautiful bright chocolate factory is ready for you to visit and have a tasting and tour in. There are even tasting platters of single-origin dark chocolate ice creams as well as pairing sets of coffee with desserts. Fossa Chocolate is an award-winning artisanal chocolate brand that creates unique, single origin, limited edition, and flavoured chocolates using quality, ethically sourced ingredients from carefully chosen cacao farmers and producers from all over the world. These cookies will be stored in your browser only with your consent. If chilled, let the bar sit at room temperature for a good ten to fifteen minutes. Limited release chocolate. A colder bar melts in your mouth less readily, and releases fewer aromatic compounds. While the tasting notes say hazelnut latte and pine needles, I found it to be brightly flavoured, cheerful even. I have tasted a couple other bars from them, each one delicious and sublime. Fermented for 5 days with 1 turn each day, This chocolate exhibits complex flavours that has a bit of everything we love - fruity, nutty, caramel and creamy with a … A “Fossa” is a cat-like mammal that is indigenous, and unique, to Madagascar having first reached the island almost 20 million years ago. We also pulled out our Chocolate Tasting Sheet so we could record our impressions. With the launch of our Chocolate Tasting Club, we aim to educate, engage and enrich our community with knowledge about cacao and chocolate. Even though it contained only 2% more dark chocolate than the Alto Beni, the deeper bitterness was pronounced. In our pursuit of creating fine flavours, we go through numerous rounds of R&D for each new product that we launch, making tweaks to the roast profile and recipe. Launched our careers on Linux. We experiment with bold flavours and make chocolate from scratch. 8th May 2018 It’s been a while since my last bean-to-bar chocolate indulgence and I thought it was about time to pay attention to some bars from Fossa Chocolate. This website uses cookies to improve your experience. Preparing your bar. This bar had me in the throes of ecstasy! Are Social Enterprises the Latest Trend for Entrepreneurs? In our defence, Fossa Chocolate bars are small, each one only 35 grams. I ordered through them because I already have a weekly delivery from Avo & Co so there is no additional delivery fee for just a few bars. And while I have seen many rather intriguing bars on the Fossa Instagram account, I decided that I should try their chocolate in the purest form without any inclusions (like sake, salted egg or candied ginger). Fossa Chocolate is Singapore’s first and award winning bean-to-bar chocolate company. Option 2: Chocolate Truffle Making and Appreciation Workshop (120 min) Indulge in the world of artisanal chocolate through this introductory workshop with Fossa Chocolate and learn the techniques of differentiating good chocolate from the mediocre through a guided tasting session. Yes, it was terribly amazing. Here is my review of the two bars I tasted. Beyond our own range, we also enjoy tasting chocolates by makers from around the world as a benchmark and source of inspiration for our palettes. Yilina and Jay’s first taste of craft chocolate was a Madagascan dark bar, they were instantly hit by wonderful flavours of refreshingly tart raspberries and warm almonds. Our team of chocolate makers work very passionately to produce fine chocolate from sustainably-sourced cacao beans (from scratch! What is a Social Enterprise and Why Would You Start…, Café Interviews: The Hangar for Good Times and Great Coffee, Café Interviews: Dapper Coffee (Amoy Street), Chef Talk: Stephan Zoisl about Chef’s Table, Chef Talk: Ioannis Stefanopoulos about Alati and Greek Cuisine, Chef Talk: Drew Nocente about Salted & Hung, The Best Coffee Beans – Coffee Bros, 49th Parallel, Blue Bottle, 2020 Diary Review – Appointed, Collins Debden, and kikki.K. Let me know if you’ve tried any of these out. Fossa Chocolate DIY truffles & chocolate appreciation Description Indulge in the world of artisanal chocolate through this introductory workshop with Fossa Chocolate and learn the techniques of differentiating good chocolate from the mediocre through a guided tasting session. Alto Beni is definitely on my must order list. The Fossa is also nimble, agile and well known for its fierce and wild personality. I suppose with any move, there are purchases that need to be made. And with only two ingredients – cacao beans and cane sugar – there is just no room for a bad-tasting bean to sneak in. I think I would squirrel away 10 bars and eat them in private… they would probably only last a day. Artisanal chocolate with authentic Asian flavors. Reserve via the button below or call +65 96670533. We experiment with bold flavours and make chocolate from scratch. Order it. This bar was eaten in its entirety before we even realised it. First Seating at 6.00pm. Facebook: fossachocolate  Plain/origin dark chocolate bars Nicaragua. This April, we are so thrilled to debut our first meet up with some new bars on hand! Also, the 63% cocoa solids do not make this bar bitter at all, it is still clearly 'milky' in taste, and sweet tasting for a high percentage I also noticed that Fossa Chocolate conducts workshops and a subscription box on offer. It is really exceptional. I can only imagine that this comes from the specific beans and regions they are sourced from. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. The Dark Gallery also offers tasting box sets of single-origin bars for enjoying at home, ranging from a delicious 35% Papua New Guinea milk chocolate to the intense and fruity 75% Tanzania dark chocolate. Yes - new chocolate to taste! That being the case, I added three bars to my last Avo & Co delivery. We cut our teeth on npm. 1. I had decided that the 70% Alto Beni and 68% Pisa were to be my own indulgence. Instead of melting store bought couvertures). Fossa Chocolate celebrates Singaporeans’ favourite foods through chocolates inspired by local flavours. Debut: Chocolate Tasting Club As chocolate makers, we consume lots of chocolate everyday. Necessary cookies are absolutely essential for the website to function properly. Do Social Enterprises Actually Make a Difference? Through a series of tasting and discussion sessions, we will be unveiling our stash of chocolates thematically and experiencing how the techniques adopted by different chocolate makers impact the final flavour and texture of the bars. I am, after all, a sucker for anything in pretty packaging. Ya Shi Xiang (literally translated to Duck Shit) is a dancong tea cultivated in the Phoenix Mountain of … The “fossa” is a cat-like mammal unique and indigenous to Madagascar that roams the forests of the island hunting both day and night. Kristin’s guide is below. A gorgeous indulgence of chocolate, champagne and fresh berries for a special date or special someone. Grinding chocolate in a melangeur / Image Credit: Fossa Chocolate The makers then temper the chocolate on a slab of granite which removes temperature from the liquid chocolate, and promotes the forming of Type V crystals that give the finished bars a “beautiful gloss and clean snap”. Yilina, Charis and Jay first taste of Craft Chocolate was a Madagascan bar and to commemorate this start to their journey they decided to name their company Fossa. It was a dark and stormy Friday evening when we opened this bar and while we were having a minor disagreement over some random family matter, this bar made me forget what it was. Ingredients: Cacao, cane sugar, cocoa butter, tea leaves. Are seasoned in C and C++. I have tasted a couple other bars from them, each one delicious and sublime. Copyright 2020 Vanilla Beige | Symbiation Pte Ltd | Vanilla Beige contains affiliate links. Their packaging is beautiful. Tasting Table. Developed one of the most popular dependency analysis CLIs on GitHub. We experiment with bold flavours and make chocolate from scratch. Quick Links: List of American Bean-to-Bar Chocolate Makers, List of Canadian Bean-to-Bar Chocolate Makers, List of UK Bean to Bar Chocolate Makers, The Raw Chocolate List, Organic & Fair Trade Chocolate List (U.S. & Canada), Soy-Free Chocolate List, Dark Milk Chocolate List, List of Specialty Chocolate Retailers, List of No Cane Sugar Chocolate, List of Cocoa Bean Suppliers, How to … We then conduct blind taste tests and continually refine the flavours till they are on point. Looking for a 2020 diary? Judging from these two bars I tasted, Fossa Chocolate is an exquisite maker of chocolate. Bitterly delicious with a smooth and fairly slow melt on the tongue. Looking at the crumbled topping on the back of the bar, you might almost think it is a spice (like cinnamon), tiny pieces of granola or droplets of caramelized sugar. Minimal with a gorgeous letterpress finish. Net Weight: 50g Soy-free Wheat-free Gluten free These were the final two I tasted. Over time, we've accumulated a treasure trove of chocolates from our adventures around the world - many of which can’t be found in Singapore or even Asia. Truly a bar for that very moment when you need to clear your head and be startled into submission. Check out our event page here for more details. I n recent years, the small bean-to-bar chocolate industry has expanded throughout the world, to the delight of chocolate lovers everywhere. 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But opting out of some of these cookies may have an effect on your browsing experience. We'll assume you're ok with this, but you can opt-out if you wish. And now… how do you taste chocolate? Tasting Bean to Bar Chocolate – Fossa Chocolate Angela Manners. We’ll be celebrating the start of 2020 with a selection of Chinese New Year celebration dishes and a first taste of soon-to-be launched new menu items. We then conduct blind taste tests and continually refine the flavours till they are on point. The hint of coconut might contribute to that. Only the highest quality of cacao are bought to work with, and it is evident in the taste of the chocolate. The Fossa team makes sure of that by hand-sorting raw cacao beans before roasting them to develop flavour. Next, get hands on in the chocolate truffle segment. The trio behind Fossa is founder and chief chocolate maker Jay Chua, chocolatier Charis Chia, and business and marketing director Yilina Leong. We experiment with bold flavours and make chocolate from scratch. By itself, it’s creamy smooth and melts easily (yet slowly) on the tongue. Each bar carried different flavours and profiles. (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){(i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o),m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m)})(window,document,'script','https://www.google-analytics.com/analytics.js','ga');ga('create', 'UA-71089932-1', 'auto');ga('send', 'pageview'); As chocolate makers, we consume lots of chocolate everyday. I got the bright coffee and peanut brittle as noted on the tasting notes but also hints of nuts and roasted cereal. Instagram: fossachocolate. Pity I had to share it with The Vegetarian and both of us enjoyed three little segments and were desperate for more. Angela Manners loves finding an interesting story and talking to people about what they are passionate about. Bronze: Fossa Chocolate (Singapore) – Chilli Peanut Praline (**) Bronze: ... Special Prizes given by our judges and alumni of the International Institute of Chocolate and Cacao Tasting. I have tasted a couple other bars from them, each one delicious and sublime. Of this bar, I would say that one piece was enough for that moment. The Tasting Table returns! 8th May 2018 It’s been a while since my last bean-to-bar chocolate indulgence and I thought it was about time to pay attention to some bars from Fossa Chocolate. She is Australian but was born in Bangkok, grew up in Southeast Asia and then studied in America. The fossa is of the same origin of the craft chocolate that Yilina and Jay first tasted years ago that inspired their chocolate journey. If you need a reminder on how to taste chocolate, be sure and brush up on the finer details by reading our story on How to Taste Chocolate. Yilina and Jay’s first taste of craft chocolate was a Madagascan dark bar, they were instantly hit by wonderful flavours of refreshingly tart raspberries and warm almonds. Thursday 23 January. Last time, however, I just didn’t get the chance to write down what I noticed. Appreciate chocolates the ancient way with Fossa Chocolate’s rustic bombs that explode with flavour in every bite If the real Willy Wonka were to exist, I would stalk him on Instagram as well… though one could argue that bean-to-bar chocolate is a bit more of a labour of love than a factory full of Umpa Lumpas and chocolate rivers (referenced from the movie, if you’ve seen it). Singapore bean-to-bar maker creates sugar free single origin 100% dark chocolate. This time we try out Fossa Chocolate. While the tasting notes say hazelnut latte and pine needles, I found it to be brightly flavoured, cheerful even. A collaboration chocolate with rare tea curator - Pekoe & Imp. Don't see a time that works email us and let us hook you up with a private tasting. It’s definitely a bar to be savoured quietly and slowly. Fossa Chocolate purchases its cacao directly from cooperatives and grower-centric … Tasting Bean to Bar Chocolate – Fossa Chocolate Angela Manners. I mean, they are chocolate makers after all. FOSSA was founded to provide the most relevant and real-time end-to-end governance for all third-party code. In our defence, Fossa Chocolate bars are small, each one only 35 grams. Our Artisan Chocolates make use of ingredients you never imagined to be associated with chocolate. Fossa Chocolate is based in Singapore and I have been quietly stalking them over social media. We also use third-party cookies that help us analyze and understand how you use this website. 8 talking about this. This is similar to our approach in chocolate making, where we constantly challenge ourselves to create bold but mind-blowingly delicious flavours. The milk chocolate taste was refreshing and bright, and the bar notes referred to "notes of pina colada". Gold: Friis-Holm Chokolade (Denmark) – Løgismose 76% Mørk. Static.COOKIE_BANNER_CAPABLE = true; This website uses cookies to improve your experience while you navigate through the website. Fossa Chocolate is about exploring wild flavours to pique the palette and is a platform for my team to experiment and share delicious flavours with customers through chocolates. When it's finally down to actual production, we taste the chocolate after a few days of conching to ensure that the texture is satisfactory before harvesting for the next step. 8,459 Followers, 496 Following, 335 Posts - See Instagram photos and videos from Fossa Chocolate (@fossachocolate) The base chocolate has an eggy yellow color and does give off a flan or crème caramel flavor. 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. We ♡ open source. In this upcoming session, we will be tasting through a variety of dark chocolates made with Bolivian cacao as well as a series of very special breakfast-inspired chocolate flavours. When we mould the bars, we taste to ensure that the final product is consistent with the tasting notes we present. A terribly smooth finish, I found this bar to be mildly astringent with hints of beautiful sweetness. Includes: 02 Chocolate Bars by Fossa Chocolate Champagne (200ML or 750ML) Omakase Bouquet (from $25) This bundle comes in a … Think of chocolate tasting as an opening up of flavour with a gradual application of heat. For a brief, quiet moment, there was nothing I could do but mmmm and ahhhh over it. The gorgeous flavours of the Fossa Chocolate selections that we've picked a luxurious taste of quality, small-batch chocolate specially made in Singapore. Checking the consistency of liquid chocolate No additives or emulsifiers go into Fossa’s handcrafted bars. 2. Don’t get me wrong, I would very much like to taste these one day but my true intent was to gauge what their pure, single-origins would taste like. This bar was eaten in its entirety before we even realised it. Right from the beginning, I knew that Fossa Chocolate prided themselves on quality. As Singapore’s first artisanal chocolate maker, Fossa Chocolate handcrafts premium products in small batches using carefully sourced cacao beans and a dedication to celebrate natural flavors. I started the company prope r in March 2017 after researching for 2 years. The fossa is of the same origin of the craft chocolate that Yilina and Jay first tasted years ago that inspired their chocolate journey. This admission made me swap the 68% Pisa for the 72% Oke Caribe. 15 talking about this. The fossa is of the same origin of the craft chocolate (ie Madagascar) that Yilina and Jay first tasted years ago that inspired their chocolate journey. I posted a pic of these on Instagram and everyone wanted the recipe. Notify me of follow-up comments by email. Throwing seafood into chocolate provided an unexpectedly tasty umami-flavoured treat, reminiscent of Japanese cuisine is so well-loved for. These cookies do not store any personal information.