Sake Kasu

Fossa is a bean-to-bar chocolate maker based in Singapore. They distinguish themselves by focusing on meticulous processing, often experimenting with unconventional ingredients that highlight the interplay between cacao and traditional fermentation products.

The Sake Kasu bar is crafted from 73% cacao beans sourced from Kelantan, Malaysia. These beans undergo a 6-day wooden box fermentation before being sun-dried. The inclusion of sake kasu, which consists of rice and koji, introduces a savory, slightly fermented depth that balances the natural profile of the Malaysian cacao. The addition of dextrose serves to refine the final texture, resulting in a bar that moves away from traditional dark chocolate norms toward a more nuanced, experimental sensory experience.