Fossa, a cat-like mammal indigenous to Madagascar, roams the forests of the island hunting both day and night. The fossa is of the same origin of the craft chocolate that Yilina and Jay first tasted years ago that inspired their chocolate journey. 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. This moment opened the pair’s eyes to how craft chocolates can have such flavour clarity – so different from the normal mass-produced industrial chocolate they grew up with.
This a limited release bar crafted by Fossa in collaboration 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 flavours of Kokoa Kamili cacao from Tanzania.
This is a beautifully creamy and aromatic milk chocolate. Expect the tropical flavours and acidity of guava with a biscuity undertone of the Kokoa Kamili cacao coming through.