Jay Chua has a passion for chocolate and a love of making things by hand. This naturally led to him wanting to try making chocolate, and he hasn’t looked back. Inspired by a new generation of chocolate makers worldwide, Jay strives to showcase the nuances and special flavours of each batch of cocoa beans.

After working for ‘big chocolate’, Jay spent a year setting up Fossa Chocolate. In his factory in a quieter part of Singpaore, he has been experimenting with flavours and processes. This is the first batch of his new chocolates, and they are amazing.
We met up with Jay on a trip to Singapore and he took us on an awesome food tour of the local markets!