For the food geek
Fossa is all about the cacao. Owner Jay Chua sources his beans from farmers all over the globe, who ferment and dry them without using industrial means of processing. Then, here in Singapore, he continues the process of roasting, conching and packing the single-origin chocolates he sells on his website.
We tried the 72 percent from Tanzania ($8) and 70 percent from Madagascar ($8). The Madagascan has a bright, spicy and acidic flavour, and Tanzania is dry with a sweet and astringent finish. Fossa's bars are divisive and an acquired taste.