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. There are even tasting platters of single-origin dark chocolate ice creams as well as pairing sets of coffee with desserts. Here is my review of the two bars I tasted. I think I would squirrel away 10 bars and eat them in private… they would probably only last a day. 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. For a brief, quiet moment, there was nothing I could do but mmmm and ahhhh over it. Finally our beautiful bright chocolate factory is ready for you to visit and have a tasting and tour in. Limited release chocolate. It’s definitely a bar to be savoured quietly and slowly. A terribly smooth finish, I found this bar to be mildly astringent with hints of beautiful sweetness. While the tasting notes say hazelnut latte and pine needles, I found it to be brightly flavoured, cheerful even. We then conduct blind taste tests and continually refine the flavours till they are on point. 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. Throwing seafood into chocolate provided an unexpectedly tasty umami-flavoured treat, reminiscent of Japanese cuisine is so well-loved for. And with only two ingredients – cacao beans and cane sugar – there is just no room for a bad-tasting bean to sneak in. 24 talking about this. 2. Checking the consistency of liquid chocolate No additives or emulsifiers go into Fossa’s handcrafted bars. But opting out of some of these cookies may have an effect on your browsing experience. Angela Manners loves finding an interesting story and talking to people about what they are passionate about. 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. 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. Preparing your bar. We experiment with bold flavours and make chocolate from scratch. Only the highest quality of cacao are bought to work with, and it is evident in the taste of the chocolate. Their packaging is beautiful. Static.COOKIE_BANNER_CAPABLE = true; We then conduct blind taste tests and continually refine the flavours till they are on point. Tasting Bean to Bar Chocolate – Fossa Chocolate Angela Manners. 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. Thursday 23 January. We'll assume you're ok with this, but you can opt-out if you wish. Right from the beginning, I knew that Fossa Chocolate prided themselves on quality. We cut our teeth on npm. Launched our careers on Linux. Let me know if you’ve tried any of these out. The milk chocolate taste was refreshing and bright, and the bar notes referred to "notes of pina colada". 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Yes, it was terribly amazing. A “Fossa” is a cat-like mammal that is indigenous, and unique, to Madagascar having first reached the island almost 20 million years ago. Includes: 02 Chocolate Bars by Fossa Chocolate Champagne (200ML or 750ML) Omakase Bouquet (from $25) This bundle comes in a … Ya Shi Xiang (literally translated to Duck Shit) is a dancong tea cultivated in the Phoenix Mountain of … The trio behind Fossa is founder and chief chocolate maker Jay Chua, chocolatier Charis Chia, and business and marketing director Yilina Leong. 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”. These cookies do not store any personal information. 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. Shelf life: 12 months. We also use third-party cookies that help us analyze and understand how you use this website. The “fossa” is a cat-like mammal unique and indigenous to Madagascar that roams the forests of the island hunting both day and night. With the launch of our Chocolate Tasting Club, we aim to educate, engage and enrich our community with knowledge about cacao and chocolate. Notify me of follow-up comments by email. 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 admission made me swap the 68% Pisa for the 72% Oke Caribe. Artisanal chocolate with authentic Asian flavors. We experiment with bold flavours and make chocolate from scratch. 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 Kristin’s guide is below. I can only imagine that this comes from the specific beans and regions they are sourced from. 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. Of the three bars ordered, one was intended as a present for a friend. 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. Of cacao are bought to work with, and business and marketing director Yilina Leong taste to ensure the. A gorgeous indulgence of chocolate tasting as an opening up of flavour with a application! 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