Chocolate that Brings the Soup to Your Tastebuds
Picture this—sizzling tomato soup, a splash of earthy, sweet cope with a dash of peppery heat, and then—boom!—a chocolate bar that tastes just like that comforting bowl. That’s the bold idea behind Fossa Chocolate’s newest creation.
Who’s Behind the Sweet Revolution?
Meet Yilina Leong, the creative mastermind (along with co‑founders Jay Chua and Charis Chia) who turned the unlikely notion of “tomato‑soup chocolate” into a delicious reality.
- Yilina, 31, is a chef‑turned‑chocolate‑guru.
- She loves to turn everyday flavors into candy.
- Her line is already famous for mouth‑watering crazes like spicy mala, salted egg cereal, and satay sauce.
“If I can make it in chocolate, anyone can have that cozy feeling whenever they want.”
“Using this flavour in a chocolate bar would let me carry it anywhere, and everyone could sip that soup‑so‑warm vibe instantly,” Yilina told us. The result? A chocolate bar that melts as if it were a hot, comforting sip of tomato soup with a touch of maize pepper.
Why This Comes at the Right Time
With the festive season in full swing, Fossa’s latest chocolate bar offers a novelty gift that feels both indulgent and nostalgic—think of opening a bar that smells like your grandma’s pot of soup, but sweet and bite‑size.
So, next time you’re craving that “warm and cosy feeling,” drop a piece of this tomato‑and‑maqaw pepper chocolate on your tongue, and let the taste transport you to that comforting kitchen. The perfect blend of daring flavor and sweet nostalgia. She’s got it covered!
Going back to the start
A Sweet Journey from Childhood to Craft
Chocolate isn’t just a gimmick for this brand—at its heart, it’s all about a pure love for the stuff that’s truly delicious.
From Sweet Treats to Sweet Dreams
- Yilina’s first bite: As a kid, chocolate was a reward, not a daily snack.
- Parental oversight: Her parents didn’t allow those little indulgences.
- Unexpected future: She never imagined she’d turn into a chocolate maker—transforming her vision into a daily indulgence.
How the Idea Was Born
The whole Fossa Chocolate adventure started when the founders tasted single-origin dark chocolate from the U.S. They were blown away by its fruity profile and the simplicity of its ingredients: just cocoa beans and sugar.
They realized that so much flavor is lost in the mass‑produced chocolates we’ve stuck with since childhood.
That spark led them to think: “Why not import beans from the world and craft our own chocolates at home?”
Learning the Craft
- No prior experience: None of the trio had a background in chocolate making.
- Early batches: “The first few batches weren’t that tasty,” Yilina admits.
- Perseverance: With feedback from friends and family, they improved until they felt ready.
From Pop‑Ups to the Public
Once confident, they began selling their artistic chocolates at pop‑up markets, sharing the rich flavors they’re proud of.
Why is it so expensive?
When Sweet Dreams Meet Store‑Back Prices: The Fossa Chocolate Pop‑up Rages
Why They Went Pop‑up
With nothing much on the weekend menu, the founders at Fossa Chocolate decided to take a leap of faith, hop into the nearest pop‑up market, and ask one simple question: Why not sell chocolates?
The Price Problem
First hurdle: price. Their 50g dark bar is $10, and the playful flavours push up to $14 — a tall order when supermarket shops offer comparable treats for a fraction of the cost.
People’s First Reaction
- “Whoa, that’s pricey!” – Crowd’s initial instinct.
- “What’s the magic?” – Curiosity quickly turns into intrigue.
The Sweet Solution
Pop‑up format turned into a front‑door conversation. The founders let customers taste a bite, then explained the secret sauce: premium single‑origin cacao, meticulous craftsmanship, and a love for the flavor that sets them apart.
Single‑Origin Love
Unlike the big players who blend cacao from everywhere, the Fossa folks hand‑pick beans from one farm or fermentation site. “We only seek specialty cacao,” says Yilina. “Our partners truly value the flavor and the art of growing cacao.”
Bring on the bold and quirky flavours
From Empty Pockets to Sweet Success: The Fossa Chocolate Journey
When Yilina, her partner, and the rest of the Fossa Chocolate crew went full‑time, Singapore wasn’t ready for a chocolate revolution.
First‑Draft Reality Check
- No marketplace buzz, just “no one knows about it yet.”
- Rejections stacked up, and the initial vibe was a “what’s the point?”
- Yilina remembers the rain‑cloud moments: “There were a lot of disappointments. And there were a lot of rejections.”
The Turning Point
But something shifted. The early adopters—those first‑link supporters—started telling their friends, families, and even random strangers at the food stalls.
Yilina says, “They’re the real catalysts. If you’re a fan, you become a hype‑machine for us.” That grassroots buzz was the game‑changer.
Flavor Explosion
Right now, 30 different flavors trickle out of the shop’s kitchen, but trust me, more than a hundred stories have been penned in the crucible of experimentation.
When asked to pick a favorite, Yilina had a mouth‑watering moment of indecision before choosing chrysanthemum chocolate—the one that’s as refreshing as a cool summer evening.
It’s More Than Just Chocolate
- Yilina jokes: “I don’t know exactly how much chocolate I consume—probably none if we’re honest.”
- “But we do yoga sessions in our office. So hopefully that helps burn off some calories!” she quips.
In a city that once barely nodded to craft chocolate, Fossa Chocolate is now a sweet anchor for the local flavor scene.
