This dark chocolate has a green aroma, with a slightly smoked and ashy touch. The mouthfeel is creamy with a slight astringency. Within the flavour expect to find bitter almonds, dark chocolate brownies and subtle smokiness.
ABOUT THE MAKER
The fossa is a cat-like mammal indigenous to Madagascar, just like the craft chocolate Yilina and Jay tasted years ago that first started their chocolate journey. Yilina and Jay’s first taste of craft chocolate was a Madagascan dark bar, and they were instantly hit by wonderful flavours of refreshingly tart raspberries and warm almonds. This moment opened the pair’s eyes to how craft chocolate 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 farmers, cooperatives and grower-centric organisations (a term we’ve borrowed from Raaka). For Fossa’s Pak Eddy bar, it was in 2016 that Yilina and Jay visited their friends in Yogyakarta, Indonesia. During this visit they were introduced to Pak Eddy, a cacao farmer with a reputation of being one of the best cacao farmers and fermenters in Indonesia.
Pak Eddy started planting cacao back in 1992 when the government encouraged every family to have their own cacao trees by giving away seeds for free. Unfortunately, four years later, the price of cacao dropped. As a result, almost all families replaced cacao trees with other cash crops. Pak Eddy was one of the few who kept his cacao alive.
Zoe C. –
Large amount of flavour and sweetness for a 70% bar.