The first thing that struck me upon tasting this Fossa 80% Dark Chocolate Bar from Costa Esmeraldas was that it seemed sweeter and more decadent than most other 80% bars I’ve experienced. I loved this very chocolaty bar from that initial bite, and I appreciate it more and more each time I savor it. The makers at Fossa chose to craft a high percentage bar from these beans in order to highlight their exquisite tasting notes of sweet chestnut, dried fig, strawberry, and delicate floral flavor. The aroma of the bar is also distinctive and divine, so please remember to take in the fragrance before savoring.
Costa Esmeraldas is a family owned and operated cacao farm in Ecuador known for its rigorous fermentation, drying and grading processes which produce beans that are both consistent and beautiful.
Many chocolate lovers may not realize what an art the cacao bean fermentation process is. Fermentation is where so much of the fine flavor of cacao develops. If the beans are under-fermented, the chocolate will have flat, cardboard or paper-like flavors. If the beans are over-fermented, you might detect cheese, yeast, meat, or putrid notes. Masters of fermentation, like the folks at Costa Esmeraldas, ensure that their beans will have the perfect tannin and acid balance to provide a fine backbone for the finished chocolate bar.
Costa Esmeraldas beans are fermented in a five-tiered cascade system of wooden boxes. The fermenting mass is turned once at 36 hours, and then every morning until fermentation is complete after five and a half days. Once fermentation has concluded, the beans are sun-dried on sliding mesh racks.
A lot of care and love goes into fine craft chocolate bars such as this beauty from Fossa! I think that understanding a little bit of the process heightens the delight of the savoring experience, and I hope you agree.
Jay, Charis and Yilina are the masterminds behind Fossa, a luxury craft chocolate company that handcrafts and individually hand wraps delectable bars from scratch in their workshop in Singapore. Years ago, this trio tasted a bar of chocolate from Madagascar that left a strong impression on them and lured them into the world of chocolate making with fine flavor beans.
A fossa is a cat-like mammal that is both fierce and wild. It is indigenous and unique to Madagascar, having first reached the island nearly 20 million years ago. This animal symbolizes the tasting experience that inspires Jay, Charis and Yilina, whose approach to chocolate making focuses on creating bold, mind-blowing, yet elegant flavors.
Jay and Charis are both chocolate makers. Jay loves making things from scratch and working with his hands. When he’s not making chocolate, he might very well be making craft beer or fixing machines. Charis is both an artist and dedicated foodie. She spends much of her time making chocolate, pastries, chocolate bonbons and flowers, and also designing Fossa’s packaging. Yilina is the imaginative business and marketing director, as well as the team’s master chef!
Fossa’s single origin bars are purer than pure. With only two ingredients, cacao and cane sugar, this fine chocolate is world-renowned and one I encourage you to try!
- Ingredients: Cacao, Cane Sugar
- Net Weight: 50 g. / 1.76 oz.
- Country of Origin: Singapore