Fossa Chocolate

Opinion: Balancing quality and affordability to create chocolate everyone can enjoy - SilverKris

"An artisanal chocolate maker that helped introduce craft, single-origin chocolate to Singapore through retail pop-ups, workshops and tastings, producing six single-origin bars and around 14 artisan flavours made entirely in-house with no substitutions, artificial flavourings or preservatives. Their bestselling local-inspired bars—such as Nanyang kaya and salted egg cereal—showcase a playful, experimental approach to familiar tastes, while price points (S$8 for a single-origin bar and S$10 for a special artisan bar) were initially challenging until consumers learned to value the provenance and care behind each product. The business prioritizes Southeast Asian cacao (Malaysia, the Philippines and Indonesia) while importing some beans from Africa and South America, and works closely with small growers to improve fermentation and processing for more consistent, distinctive flavour profiles. Beyond retail, they aim to broaden public understanding of cacao’s culinary potential—suggesting uses such as cacao distillates for cocoa “gin,” nibs as garnishes or in cocoa tea, and ground cacao in savoury dishes like Mexican mole—while trying to balance quality craftsmanship with affordability." - Lydia Vasko