Fossa Milk Chocolate Honey Orchid Dancong Hongcha 52%
Fossa Milk Chocolate Honey Orchid Dancong Hongcha 52%
Weight: 50 g
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Reasons to love:
Bean to Bar
Bean to Bar
A collaboration chocolate with rare tea curator - Pekoe & Imp.
Honey Orchid (蜜兰香, Mi Lan Xiang) is a dancong (单枞) tea cultivated in the Phoenix Mountain (凤凰山, Feng Huang Shan) of Guangdong Province. Made into a Hongcha (Western style black tea), this tea is naturally sweet and fruity, mimicking natural aroma of fruits and flowers.
The first lot curated from the Spring 2010 harvest in Shen Ya Village (深垭村) had them smitten. Eight years of aging resulted in a smooth and creamy tea with very low astringency. Its characteristic lychee fragrance and red date sweetness complemented the biscuity Kokoa Kamili cacao from Tanzania perfectly.
The most recent lot retained all that they loved about this tea. Hand-harvested from Tian Zhu Keng village (甜竹坑村) in Spring 2020, it has lovely lychee and mango fragrance along with the typical red date sweetness and low astringency. Paired with the same Kokoa Kamili cacao, it is a delicious chocolate to be savoured slowly.
Tasting Notes: Lingering lychee sweetness with a biscuity undertone
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Maker
Fossa Chocolate -
Country
Singapore -
Cacao Origin
Morogoro
Contains Dairy
Contains Dairy
Peanut Free Facility
Peanut Free
Sesame Free Facility
Sesame Free
Soy Free Facility
Soy Free
Manufactured in a facility which also processes Tree Nuts
Trace Tree Nuts
Gluten Free Facility
Gluten Free
INGREDIENTS & ALLERGENS
INGREDIENTS & ALLERGENS
Attention CA Residents: Prop 65 Warning
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SHIPPING & GIFT OPTIONS
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REAL CHOCOLATE
Fine chocolate has rich, nuanced flavors. Like wine it can change with cacao bean variety and where it's grown.
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ETHICALLY SOURCED
Our chocolate makers source cacao at high standards beyond Fair Trade, and produce responsibly.
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A CURATED SELECTION
A diverse selection sourced from the top 2% of all chocolate in the world.
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25,000+ HAPPY CUSTOMERS
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Maker
Fossa ChocolateFossa Chocolate is Singapore's first bean-to-bar maker, growing from a small home experiment in 2017 into an internationally awarded craft chocolate company. They source top-quality cacao and are known for pushing flavor boundaries with ingredients drawn from Asian culinary traditions. Their bars often feature local flavors that are hard to find elsewhere. A distinctive and memorable gift for anyone who appreciates creative craft chocolate.
Cacao Region
Morogoro, TanzaniaMorogoro is a large state in central Tanzania, known for its hot & humid weather and its large game preserves. The main source of cocoa in the region comes from the Kilombero Valley, the base of a central fermentary called Kokoa Kamili, which was founded in 2012. Since its introduction ot the country in the late 19th century, cocoa in Tanzania has been almost exclusively grown by smallholder farmers, and before the entrance of Kokoa Kamili, these farmers had very little incentive to produce better cocoa.
Cacao Estate
Kokoa KamiliStarted in 2012 by friends Brian LoBue and Simran Bindra, Kokoa Kamili is one of the few African-origin cocoas which have been universally praised around the world. The team, which is based in Tanzania’s Kilombero Valley, has achieved a remarkably consistent post-harvest process, setting a standard in the region by buying wet beans at a premium and fermenting & drying them in a central location. This garners them an exceptionally fruity and rich cocoa, grown right in the nation’s Udzungwa Mountains National Park. Kokoa Kamili now works with nearly 3000 farmers in the region, all of whom get paid a premium immediately for their wet cacao, lessening their workload while also increasing their income.
