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SHIPPING

Singapore

We deliver via a trusted courier partner who ensures the products are kept cool at all times. Deliveries will be made every Wednesday and Saturday. Delivery time will be scheduled by the courier but you may select delivery time of before or after 7pm.

Flat rate: S$15 per delivery location for orders under S$65

*Additional:

  • S$8 for delivery to Tuas, Sentosa and Changi Airport
  • S$8 for urgent same day/next day delivery

*Applicable on all orders even if basic delivery fee is waived.

Self-Collection

If you happen to be around the Western part of Singapore, you may choose to self collect at our factory at 2 Mandai Link. Just leave a phone number during checkout and we'll contact you to arrange a time. 

International

We ship to most locations via DHL. Shipping fee and time will be calculated at the cart out page. Please contact us if your location is not in the list. We will try to work something out for you.

FAQS

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Ingredients & Product

+ What is bean to bar craft chocolate?

Bean to bar chocolate makers are those who make chocolate from raw cacao beans, going through the process of roasting, cracking & winnowing, refining and conching. This is as opposed to most other big-scale chocolate manufacturers who make chocolate using semi-finished ingredients such as cocoa mass. Chocolate makers also usually differentiate ourselves from chocolatiers who melt store-bought couvertures to mold into various shapes and to make ganache.

+ Why are your chocolates more expensive than the other common chocolate brands?

If you notice the ingredient labels of common chocolate brands, you will find many additives and cocoa substitutes content. One of the main reasons for the higher value of our chocolate bars is that we use only the best quality real ingredients without any processed cocoa substitutes, lecithin or other additives.

Furthermore, we pay a premium for top grade cacao that are well farmed and fermented; we say no to commodity grade beans that lack flavour complexity and are often overly bitter and astringent.

We also place value on ethical sourcing and sustainable farming practices - in order to adequately pay farmers a reasonable living wage, as well as the craftspeople that make the chocolate, the finished bar price must reflect the true cost of production.

+ What are the ingredients used in the dark chocolate?

We only use two ingredients in our dark chocolates - cacao beans and sugar. For example, the Alto Beni 85% bar contains 85% cacao beans and 15% sugar. In all our flavoured/ inclusion bars, we list out all ingredients used, providing providence whenever we can.

+ What type of cacao do you use?

We gravitate towards cacao that are unique in flavours and have the potential to make delicious chocolate. This includes Cocoa of Excellence award winning cacaos as well as special nano lots from progressive farmers. We use only cacao that are traceable to its source and provide full transparency, giving credit to farmers where it is due.

+ Are the chocolates organic / vegan / gluten free?

We are not certified organic. Some of our dark chocolates are produced with certified organic cacao but several of the smaller farmer whom we also work with do not have the resources to attain such certifications. Nonetheless, we make every effort to procure organic ingredients where possible, including the cane sugar that we use.

You can refer to this chart to understand which of our products are suitable for your dietary requirements. Feel free to contact us for more information.

+ Are your cacao nibs and chocolate raw?

All our chocolate are made from roasted cacao beans for flavour as well as for food safety. We take great pride in our roasting and strive to bring out the best flavours guided by our senses and experience.

Cacao is an agricultural product and naturally harbours a wide flora of bacteria, most of them harmless but some potentially deadly (e.g. semolina, E. Coli). Roasting is an essential process to make cacao safe for consumption. We feel that the risk far outweighs all other health benefits that "raw" cacao is said to bring.

+ Are your products halal?

We are not halal-certified but we do not use any pork related ingredients. Should there be any alcohol in the products, we'll be sure to specify explicitly.

+ Are there any allergens in your chocolates?

You can refer to this chart for details. Feel free to contact us if you need further information.

Product Condition & Storage

+ What is the best way to store the chocolate?

The most ideal way to store the chocolate would be to keep them in a wine fridge configured to the “red wine” setting (14-18°C). If kept in a refrigerator (0-4°C), make sure that the packaging is properly secured to prevent condensation on the surface of the chocolate when taken out to room temperature.

Bear in mind that chocolate tends to absorb surrounding odour so it is important to store chocolate away from strong odour.

In order to experience the best texture and flavour, take out from the refrigerator the chocolate in its sealed packaging at least 10 minutes before serving. This allows the chocolates to warm to 18 to 20°C while keeping condensation to a minimum on the chocolates.

+ There are white speckles on the chocolate! What are they?

This is a condition known as sugar bloom. It affects only the aesthetics of the chocolate and will not affect the taste. The chocolate adopts a dull, tannish-white colour and feels gritty when touched. It is caused by the condensation of water vapour in the air on the chocolate surface when the chocolate is exposed to a sharp increase in ambient temperature. The water droplets dissolve the sugar in the chocolate, and when evaporated, leave behind tiny sugar crystals on the chocolate.

+ My chocolate has turned a dull brown colour! What happened?

You've just witnessed fat bloom. It is usually caused by improper storage conditions such as storing in our warm climate of 28-30°C for extended period of time. The type V fat crystals rapidly change into the more stable type VI crystals, causing discolouration. Melting point of type VI crystals is higher, hence the chocolate's melting profile will be affected. When this happens, you can make yourself a cup of hot chocolate by melting the chocolate in warm water or milk. It's still delicious!

+ My gianduia spread has a layer of whitish stuff at the top.

Your gianduia spread is still safe and delicious to eat. Gianduia is a finicky product. When kept in a cool environment, it starts to set (turn solid) which you can rectify by warming up in the microwave without the lid, or immersing in a warm water bath. When kept in a warmer environment, cocoa butter and hazelnut oil in their liquid form will eventually start to separate away from the solids, floating to the top. Cocoa butter will then take on its most stable type VI crystal form, turning solid and showing up as either a layer of whitish wax at the top or as small globules within the spread. All these can be rectified by simply warming the jar in the microwave without the lid or immersing in a warm water bath to melt the cocoa butter. Then stir to mix the oil back in.

Subscription Box

+ I've signed up for the monthly subscription box. When will I get my first delivery?

For the first month, delivery will be made within one week after order is made. For subsequent months, delivery will be made on the first week of every month.

International

+ Can I find your chocolates outside Singapore?

We work with local reps in the US, Hong Kong and Maldives. We are also able to ship internationally to most countries via DHL. Contact us for more detail.

People imagine that working in a chocolate factory is a bit glamorous and you get to eat free chocolates. But there’s a lot of dirty work.

MEDIA RELEASE

Archives

 

General queries


1. What makes your company different?

Bean to bar. We are Singapore's first bean-to-bar chocolate company based in a quiet corner in the Western part of our sunny island. Our small team of chocolate makers working very passionately to produce fine chocolate from sustainably-sourced cacao beans (from scratch! Instead of melting store bought couvertures). We focus on bringing forth the unique flavours that different cacao origins have to offer, roasting the beans, grinding and tempering in small batches and finishing them in hand packaged chocolate bars. The process is time consuming but we love it. I’m sure you will agree it is worth it after tasting the chocolate!

Quality & ethical sourcing.  All our cacao are sourced without human exploitation, and we say no to commodity grade typically used by industrial makers. We pay a premium to get our hands on the top 5% of the world’s cacao crops from farmers and distributors who care about quality and craftsmanship, so that you may enjoy the deep flavours and complexity of the natural cacao.

No additives & substitutes. Our Single Origin Dark Chocolates presented in its purest form with only two ingredient - cacao and sugar. We do not use any flavourings, vegetable oil, emulsifiers or chemicals to fill our chocolates. This caters to organic/vegan/health & wellness consumers.

Bold flavours. Our consumers know us for our ability to offer very surprising but mind-blowingly delicious flavours. Our Artisan Chocolates make use of ingredients you never imagined to be associated with chocolate. With new flavours launching every 1-2 months, we keep our customers excited and coming back for more.

 

2. How did the journey begin? What made you decide to do this?

Our story began when four years ago, when a friend brought us a Madagascar single origin chocolate bar as a gift for Christmas, which blew us away - it was full of raspberries, almonds! It was then that we realised the taste of chocolates could be so flat with commercial bars yet so flavourful with the craft chocolates. With Singapore being renown for our high food quality standards, we were appalled by the difficulty to find fine real chocolates (made with cacao beans instead of covertures, cocoa mass, compounds or substitutes). 

Fossa Chocolate began as a home experiment. It was just for fun. When we started we were hand peeling everything. We were roasting in our home oven and then hand cracking it. We never thought it’d become a business.

 

3. What is the story behind your company name?

We wanted a name that resonates with what we do and relates with how we started. Fossa is an animal that is unique to the forests in Madagascar – the same origin of the craft chocolate bar we tasted years ago that inspired our journey. 

The Fossa is also nimble, agile and well known for its fierce and wild personality. This is similar to our approach in chocolate making, where we constantly challenge ourselves to create bold but mind-blowingly delicious flavours. Our Artisan Chocolates make use of ingredients you never imagined to be associated with chocolate. With new flavours launching every 1-2 months, we keep our customers excited and coming back for more.

 

4. How big is your team?

We have an amazing team that consists of chocolate makers, chocolatiers, photographers, designers, social media managers, website developers, marketers and more. Read about our three man team here.

 

5. What chocolates do you offer?

Our consumers know us for our ability to offer very surprising but delicious flavours. Currently, we have an Artisan Chocolate range boasting unique flavours such as our Salted Egg Cereal Chocolate, Lychee Rose, Pistachio Cranberry Rose, Chilli Peanut Praline, Sea Salt etc which is very popular among our consumers. The Salted Egg Cereal and Lychee Rose bars are consistently our best sellers across the countries that we are in.

Our Single Origin Dark Chocolate range on the other hand are organic/vegan and free of additives/substitutes which caters to the health & wellness consumers.

 

6. What's the process of creation like? How do you come up with new flavours?

We get inspirations from our travels and from the food we taste. For example, after our trip to Tokyo in early 2018, we created a series of Japan-inspired flavours like the Shrimp & Bonito dark chocolate and Sake Kasu white chocolate. 

 

7. Why are your chocolates more expensive than the supermarket brands?

We put a lot of work into it. Unlike mass producers who start with the semi-finished product of cocoa mass derived as by-products from commodity grade beans, our work involves a 7-step process that usually begins with hand-sorting raw cacao beans. We also purchase all our beans above market prices because we value the work of farmers and producers and want to make sure they are motivated to continue the work they are doing. So we reward them fairly. Commodity prices are just so low, the farmers are not going to survive on that.

 

8. Where can I find your products?

Our products can be found in Singapore, US, Canada, Hong Kong and Maldives. We are stocked in many cafes, grocery shops, boutique retailers, souvenir shops, and more. You can check out the full list here.


Further details

More information can be found in our FAQ section here.

For further details or photo requests, please contact yilina@fossachocolate.com