FAQs

INGREDIENTS AND PRODUCTS

  • Bean-to-Bar chocolate makers are those who make chocolate from raw cacao beans, going through the process of roasting, cracking and 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.

  • 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.

  • 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.

  • 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.

  • We are not certified organic. Some of our dark chocolates are produced with certified organic cacao but several of the smaller farmers 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 and allergens. Feel free to contact us for more information.

  • 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.

  • 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.

Product Condition & Storage

  • 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.

  • 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.

  • 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!

  • 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.

Wedding & Event Favours

  • Chocolate bars are best kept between 18-25°C but are resilient enough for a day in the Singapore weather away from direct sunlight and heat source.

  • We have a few sizes available, however our most popular one is the 25g bar measuring 11.7cm by 7cm.

  • We always try our best to please but last minute requests shorter than 4 weeks' lead-time are subjected to availability. Additional cost may be incurred for rushed orders.

  • Changes are only allowed up to one month before the event. Additional cost may be incurred for any changes within 1 month from event and are subjected to schedule availability.

  • There will be a SGD37.8 delivery charge to one location. Additional surcharge of SGD10.8 for delivery to Sentosa and Jurong Island. SGD50 is chargable if setting-up is required.

  • Yes. Full payment is required to secure the order.

  • Yes, you can! Please drop us an email at sales@fossachocolate.com to discuss further.

    There will be an additional artwork and hotstamping fee and the minimum quantity will be 280 pieces for full customisation. Please note that the artwork fee does not include design as you will need to provide the design yourself.

  • Yes, there will be a chargeable fee of SGD48.6 per couple for consultation and tasting. Consultation sessions are optional, please check with us on the schedules if you'd like to arrange a session.

  • Yes, you may collect from our factory. Please keep the chocolate cool and dry, away from direct sunlight and heat source. We are not liable for damages once the chocolate leaves our facility.

Workshops & Events

  • Yes we do! You may submit your workshop request here and we will get back to your as soon as we can.

  • Refer to our trusty direction guide here.

International shipping

  • We work with local reps in the U.S, Canada, Japan and some parts of Europe. We are also able to ship internationally to most countries via DHL - simply select your country of choice when carting out and the shipping cost will be calculated automatically.

  • I’m afraid we are unable to do so. For orders to the U.S, you may shop online at https://caputos.com/fossa-chocolate/ for free delivery within the U.S. Any orders placed through our website for delivery to the U.S. will not be processed, and a refund will be issued to your original payment method.

ACCOUNT AND SUBSCRIPTIONS

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