There are many craft chocolate makers who work with the cocoa from Kokoa Kamili from Tanzania. As far as we are concerned, rightly so, cocoa comes from the Kilombero valley that is made into a lot of really excellent chocolate. And that is nice, because then you can compare nicely.
Fossa would not be Fossa if she really knew how to make something unique with this cocoa. In Singapore, they make various origin chocolates, and chocolates with flavor additives that are by no means standard. And as far as we are concerned, examples of the true mastery in chocolate. From ‘duck shit dancong’ to ‘salted egg cornflakes’ – but in the case of this bar a classic chocolate origin, with 72% cocoa from Tanzania. But then it is … with a really different outcome than some other makers who work with this cocoa.
As they describe it themselves: taste notes of biscuit, green apple and cream.
Where many makers use the cocoa from Tanzania for chocolates in which a bit more acid has been preserved and the fruity taste notes often predominate, Fossa makes something completely different. More classic cocoa flavor (which really caught us by surprise!) And indeed the aforementioned flavor notes. Very subtly fruity (apple peel) and much more creaminess, traditional ‘chocolate flavor’. It’s great to see how Fossa chooses its own path here, and as indicated itself: through this preparation we highlight the biscuit-like and green apple notes that made us fall in love with this cocoa.
Ingredients: cocoa, cane sugar.
Maker’s allergy note: Vegan, gluten free. Made in a space where nuts and milk are also processed.
For those who like it: Fossa has also made 100% chocolate from the same cocoa (100% cocoa, no sugar), certainly also worthwhile.