Chocolate Roulette with Fossa

Chocolate roulette is one of my favorite games to play when introducing a group of people to a new brand of chocolate or even craft chocolate in general. In this case, my old coworkers got to be subjected to playing with Fossa’s Chilli Peanut Praline as the bullet. The rest of the Fossa bars are depicted above. All of these I ordered through Caputo’s Gourmet Food Market & Deli.

Before I dive into the gameplay, I’m embarrassed to say I cannot share my tasting notes of the bars like I normally do. What happened was that between the night of playing roulette and the time that I’m typing this post, I got sick and that lasted for a good couple of weeks. I set the chocolate down on my dining table and left it there for the duration of my being sick. I should have put the chocolate in a sealed food safe container or Ziploc bag… but I had forgotten to. Then this morning I wanted to individually taste the bars to share my thoughts, and several fruit flies flew up from the bars. Needless to say, I’m very grossed out by this and I don’t know if I want to touch the chocolate again. I’m sad that I have to throw chocolate away due to my forgetfulness. Hopefully in the future I’ll be able to reorder some of these Fossa bars and try them again.

But Despite my not being able to personally taste each of the bars, I can at least share the descriptions and tasting notes listed on the packaging of each of the bars.

Chilli Peanut Butter, 54% Dark: “Inspired by our favourite satay sauce, we created this unapologetically bold and fiery chocolate that will leave you craving for more. Wash it down with some beer for the complete experience.” I do recall that the Chilli Peanut Praline bar first tasted like peanut butter and the spicy burn slowly builds up. At its peak the chilli doesn’t burn your mouth off, but it’s definitely enough to detect it. I had never tried a peanut + chilli bar before and it was a nice combination!

Pisa, Haitia, 68% Dark, tasting notes of raisin, floral and honey: “Blessed with rich soil, Northern Haiti produces cacao amongst other crops like coffee and even oranges used for the famous Grand Marnier liqueur. This chocolate is named after Produits Des Iles SA (PISA), a cacao processor dedicated to helping growers understand and improve the quality of their cacao since 2014.”

Pak Eddy, Indonesia, 70% Dark, tasting notes of creamy almond with a hint of cinnamon and nutmeg: “Single-estate chocolate made from cacao personally cultivated, fermented and dried by our friend, Pak Eddy (local term for Uncle Eddy) in his small estate in Yogyakarta, Indonesia. A blend of 14 cacao varietals from 32 trees gives this chocolate a complex profile.”

Rehoboth Estate, Phillipines, 70% Dark, tasting notes of tawny port and prunes: “In Davao City, the cacao capital of the Phillipines, Rehoboth Estate collects wet cacao from smallholder farms to ferment in a central fermentary, providing a reliable source of income for the farmers. This special chocolate is made from heirloom cacao harvested from old trees. The pre-dominantly white coloured beans give the chocolate a light brown color.”

Davao, Phillipines, 70% Dark, tasting notes of tawny port and fresh cream: Same description as the Rehoboth Estate bar above.

Öko Caribe, Dominican Republic, 72% Dark, tasting notes of bright coffee and peanut brittle: “Nestled in the heart of the cacao-rich Duarte province within the Dominican Republic, Öko-Caribe maintains close relationships with its 181 farmers through technical training in agronomic practices to produce consistently high quality cacao. Our preparation brings out the deep chocolate-peanuty flavour found naturally in these prisine beans.”

Alto Beni, Bolivia, 70% Dark, tasting notes of hazelnut latte and pine needles: “Deep in the jungles of Bolivia, cacao beans are collected from small-holder farmers who are paid premium prices by the Alto Beni Cacao Company. Our cacao is a hybrid variety known as ‘Walikeewa’, a local Aymara language for ‘improved’, as the farmers constantly try to improve the quality of every batch.” I remember when I opened this bar I loved how it smelled and I recall definitely tasting nuttiness from the bar!

Alto Beni, Bolivia, 85% Dark, tasting notes of pecan, cream and cinnamon: Same description as the 70% Alto Beni bar above.


My old coworkers remember me as being a crazy chocolate lady. I used to work at a research lab with my desk being in a cubicle. One of my desk drawers was dedicated to holding chocolate and I would welcome anyone to come by and help themselves to whatever chocolate was available. When I knew I was seeing some of those coworkers, I told them I had several Fossa bars I needed help eating and they happily were willing to participate in a game of roulette.

Since 12 people were playing (excluding myself) and I only had the 8 Fossa bars, I doubled up some of the bars on the plate but there was only one piece of Chilli Peanut Praline. We played three rounds of roulette, and thankfully a different person got the spicy bar each round. Since the spicy kick isn’t immediate, there was a moment of silence as we all waited in anticipation to see who got the “bullet”. That moment is one of my favorite parts of the game as people nervously look around at each other’s expressions to see who appears to be in pain. At the end of the rounds, everyone wanted to try a piece of the Chilli Peanut Praline bar. It’s funny that at the end of every chocolate roulette game, everyone is curious about how spicy the “bullet” is and even those with a low spice tolerance want to try it.

Hopefully the next time I host a game of chocolate roulette I remember to store the chocolate in a bag or container safe from fruit flies so this doesn’t happen again! Otherwise I’ve enjoyed every Fossa bar I’ve tried. If you go to my Instagram page (@timetoeatchocolate) you can find a couple of other Fossa bars aside from the ones I shared here that I’ve enjoyed.

Fossa Chocolate

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Though at the time of writing this post I am working in the chocolate industry, my work in the chocolate industry has no affect on my personal thoughts and experiences with the chocolate products shared on Time To Eat Chocolate. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.


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