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.
Fossa Chocolate purchases its cacao directly from cooperatives and grower-centric organisations (a term we’ve borrowed from Raaka), the latter includes sourcing from Kokoa Kamili. Kokoa Kamili is an organisation that purchases wet cacao from the farmers in the Kilombero Valley area of Morogoro in Tanzania, then ferments, dries, and exports the finished cacao to craft chocolate makers around the world – including Fossa in Singapore!
Kokoa Kamili work with around 2000 smallholder farmers. Most of who own between 0.5 to two acres of land – focusing on food crops. For many of our farmers, cocoa is one of their major sources of income.
This 75% Tanzanian dark chocolate opens with a big, bright aroma. The taste is sweet and rich, with soft notes of wheat biscuits and roasted nuts. The finish lingers a warming toasty flavour.
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