FOSSA Chocolate

At Fossa Chocolate, we make chocolates and confections that are truly handcrafted from scratch in our workshop in Singapore. We roast, crack and winnow cacao beans and refine them into chocolate which are molded into bars and individually packaged by hand. By carefully handcrafting in small batches with no additives, we are able to showcase the unique flavors and nuances of each batches of cacao.

 

Chocolate Range

Artisan Chocolate – flavored; Single Origin Dark Chocolate – vegan

 

Care Instructions

Best kept in the fridge, or below 22°C, secured properly to prevent condensation.To experience the best texture and flavor, take out from the refrigerator in its sealed packaging at least 10 minutes before serving.

 

Chocolate Making Process

Aiming to bring out the best flavors from every batch of cacao, we make our chocolate the manual and time-consuming way.

Sourcing

We start by sourcing fine cacao from trusted producers all over the world. They take care of the cacao trees, harvest when the pods are ripe, and ferment the seeds and pulp in wooden boxes to allow flavor development. Once properly fermented, the cacao beans are sun-dried or artificially dried before shipping to our factory. 

Sorting

Next, we go through the cocoa beans manually to remove flawed beans and debris which would otherwise impart undesirable flavors to the chocolate.

Roasting

The sorted cocoa beans are then carefully roasted to develop deep complex flavors. This is a crucial flavor-determining step. We roast every cacao differently to bring out the flavors we think are best for the beans.

Cracking & Winnowing

Roasted cocoa beans are allowed to cool before passing through a machine to crack and remove the shells from the cocoa nibs. The shells are set aside as mulch for our garden herbs. Nothing goes to waste.

Pre-refining

Cocoa nibs are grounded into a paste called cocoa liquor. This 100% cocoa has a very coarse texture resembling nut butter.

Refining & Conching

The cocoa liqueur is refined and conched with sugar in a melangeur for up to 48 hours. This process serves two purposes. It smoothes the chocolate's texture and further develops flavor by removing undesirable volatile acid. Chocolate is made with cocoa, sugar and time.

Tempering & Moulding

The chocolate is tempered by bringing it through a temperature curve to encourage type V crystal growth. This crucial step gives the finished chocolate its beautiful gloss, clean snap and sharp melting profile.