Singapore · Sin Ming Lane and the department stores
Fossa Chocolate
Singapore’s own cacao
Fossa Chocolate makes bean-to-bar chocolate in Singapore with flavours from the island, salted egg, kaya, chrysanthemum, hojicha, in bars that have won international awards: the craft chocolate of the tropics.
Three friends founded Fossa in 2016 in a small workshop and grew it into Singapore’s reference maker: single-origin bars from Vietnam, Peru and the region, and inclusion bars with Singaporean flavours, salted egg cereal, kaya toast, chrysanthemum, bak kwa. The bars are sold in the department stores and online, and the workshop runs tastings.
It is the Singapore chocolate gift that tastes of the city.
The signature
The salted egg and the kaya bars
What to buy
- A set of local-flavour bars
- The Vietnam 70 percent
- The chrysanthemum bar
- A tasting set
Pairing
The kaya bar with a kopi; the dark origin bar with a cup of Chinese tea.
More chocolate
