Banoffee pie is a classic British dessert made with banana, toffee, whipped cream, and a crumbly pie base. It pairs very well with a cup of coffee, something the makers at Fossa also appreciated: they created this bar using cacao from Semuliki Forest in Uganda, caramelised milk, and fruity Ethiopian coffee. It is finished with freeze-dried banana and house-made pie crumble. The result is a creamy bar with a layered flavour experience: the coffee, banana, and caramel notes enhance each other, while the slightly bitter, roasted coffee provides a nice contrast to the sweetness of the banana and toffee.

Ingredients: Cocoa beans, cocoa butter, cane sugar, milk powder, freeze-dried banana, crumble (wheat flour, butter, brown sugar, sea salt), coffee beans. Soy-free, nut-free.
Allergen note: contains milk. All Fossa products are made in a facility that also processes nuts and milk, and may therefore contain traces.

Contents: 50 g

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The makers describe it as follows:

“Teh Tarik means ‘pulled tea’ in Malay and is a much-loved beverage in Singapore. It is made with black tea and sweetened condensed milk, where skilled brewers ‘pull’ the mixture between two cups, creating a light froth. This extended pulling subtly changes the flavour and temperature, resulting in the perfect brew. This 51% dark milk chocolate is Fossa’s chocolate reinterpretation of the drink, so you can enjoy the essence of Teh Tarik at any time!”

We personally find it very enjoyable: both the chocolate and the tea come through beautifully in this subtle bar. We hope to try the real drink someday as well!

The bar is made with pine-smoked Darjeeling black tea from the Gopaldhara estate in India and cacao from the Hacienda Limón estate in Ecuador.

Ingredients: cocoa butter, cane sugar, cocoa, milk powder, tea leaves. Soy-free, wheat-free, gluten-free.

Allergy note: all Fossa bars are made in a factory that also processes nuts and milk, so traces may be present.

Contents: 50 grams.

Dark milk chocolate, 51% cacao from Ecuador.

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As we like to mention: yes, quite a lot of coffee is grown in Ecuador as well, including around Quito, the capital where these chocolate makers are based.

This is a chocolate with finely ground coffee blended into it—not overpowering. And with a 70% cacao content, it’s not too sweet but nicely dark, creating what we think is a beautiful harmony between coffee and chocolate. A great way to once again taste a piece of Ecuador.

Ingredients: cocoa mass, cane sugar, coffee.

Store in a cool, dry place. Made in Quito, Ecuador.

Contents: 50 grams.

Note: a small clarification—the best-before date is written in a confusing way; the third number sequence is the correct date: 13-01-2027.

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And of course, Heinde & Verre doesn’t just create something with that combination, but something traditional, something a little bit different.

You could think of this bar as a mochacinno coffee, essentially a combination of cappuccino and hot chocolate—but then, of course, as a chocolate bar. But Heinde & Verre also draws inspiration from the classic mocha pastry, a delicious treat with coffee in it that pairs perfectly with a good cup of coffee.

With fine milk chocolate (50% cocoa, a blend of three cocoa varieties) and caster sugar, along with coffee from Ethiopia.

A beautiful chocolate in Heinde & Verre’s ‘Dutch Original’ series, where traditional chocolate craftsmanship, cocoa blends, and of course the craftsmanship of the makers come together to celebrate everything from close by (the Dutch tradition—but the sugar and milk also come from the area) and from further afield (in this case, fine cocoa and coffee)—and this time with success once again.

Flavor notes described by the makers: creamy chocolate, coffee, and caramel.

Ingredients: cocoa, cocoa butter, sugar, milk, coffee, sunflower lecithin.

Allergy note from the makers: contains milk. Store in a cool, dry place. Contents: 70 grams.

Awarded Gold by the Academy of Chocolate 2025.

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Thanks to the tea, it’s not really white, of course, but more… tea-colored. And you can already smell the strong black tea quite distinctly when you open the bar. And when you taste it, everything comes together: the sweetness of the cocoa, the flavor and bitter notes of the tea, and then the biscuit pieces to top it off.

Ingredients: white chocolate (sugar, milk powder, cocoa butter, rapeseed lecithin, vanilla), biscuit (wheat flour, butter, sugar, salt), black tea powder.

Contents: 70 grams. Allergy note: contains milk and wheat. May contain traces of nuts and sesame. Store in a cool, dry place.

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Anyway—it’s great that Swedish chocolate makers also find inspiration for a chocolate in this tradition.

It’s a dark chocolate that combines coffee and a cinnamon roll.

This comes together beautifully thanks to cocoa from Nicaragua, coffee, and then cinnamon and cardamom.

Ingredients: cocoa beans, cane sugar, cocoa butter, coffee beans, cinnamon, cardamom.

Allergy note: May contain traces of milk. Contents 50 grams. Organic.

A lovely bar to take with you when you’re planning a get-together with friends, colleagues, or family, of course. Although it’s also perfectly fine to just enjoy it yourself. Just make sure you take your time (and attention), of course.

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Fossa zegt er over:

Proefnotities: Complexe bloemenhoningaroma met een romig mondgevoel

Oriental Beauty (東方美人) is een zwaar geoxideerde, niet-geroosterde oolong, beroemd als de originele groene bladhopper gebeten thee. Het geliefde parfumaroma is van nature afkomstig van de chemische reactie van de plant op insectenbeten. Gemaakt van toppen en bladeren van verschillende rijpheid, is de resulterende thee complex met lagen van smaak.

Onze bereiding mengt de thee met bloemige en moutige Ecuadoriaanse cacao van het landgoed Hacienda Limon, waardoor een 62% pure chocolade ontstaat die aromatisch maar toch genuanceerd is.

Ingrediënten: cacao, rietsuiker, cacaoboter, theebladeren.

Allergienotitie: gemaakt op een plek waar ook noten en melk worden verwerkt.

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Coffee, hazelnut and caramel. In one bar.

That tastes like… a Haags Hopje? But that’s being irreverent. Because it’s especially very tasty. Sweet, certainly, but the coffee comes through nicely together with the caramel, and the hazelnut also comes through nicely (a bit more subtly). Very special, a real candy bar (again, Hogarth is good at making dangerously tasty) and also a nice soft and creamy one.

The maker says about it “What would happen if we took some of our favorite flavors and blended them together? Possibly the most delicious chocolate ever! The flavor journey begins as a soft coffee chocolate, underneath the creamy coffee flavor is a gorgeous hazelnut and caramel bar, making it irrestible from the first bite to the last. We just cannot stop ourselves, this chocolate is so more-ish I should be illegal. ”

Made with cocoa from Hacienda Victoria, Ecuador. 33% cocoa, and lots of hazelnuts, coffee and caramel (and sugar too, it is certainly a sweet bar, but fitting, as far as we are concerned)

Ingredients: cocoa beans, sugar, hazelnuts, milk powder, coffee, vanilla, sunflower lecithin.

Allergens: contains milk, hazelnuts. May contain traces of gluten.

Contents 70 grams.

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It is a white / milk chocolate chocolate, but of course with the coffee and cocoa as an addition it is not a completely white bar. There are also some cocoa nibs in it, so we could best call it a milk chocolate, but then a sweet variant (because cocoa butter and sugar and then milk as the first ingredients), then the cocoa and then the coffee. In short, a variant that is a bit between milk chocolate and white chocolate, with the coffee (and cocoa) as an addition to make it a real Vietnamese Iced Coffee chocolate.

Of course with a strong Robusta coffee as it should be.

As Marou says “Every morning you set out for the cacao source, there’s Ca Phe Sua. On every street corner in Vietnam, there’s Ca Phe Sua. Inspired by this institution of conversation and gathering, we’ve created its expression in a bar. This perfect union of organic Vietnamese Robusta, milk, and single-origin dark chocolate delivers a rich creaminess balanced by the power of Vietnam’s finest coffee and cacao.”

Sweet, sugar, coffee. Close your eyes and you’re in Vietnam where you’re sipping that coffee.

Ingredients: cane sugar, cocoa butter, whole milk powder, cocoa nibs coffee.

At least 44% cacao. May contain traces of nuts and peanuts, gluten and egg. Store in a cool, dry place. Contents 80 grams.

Cocoa & coffee, both from Vietnam, and of course also made into chocolate by Marou in Vietnam.

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The rod shape (‘loglets’ or tree trunks!) of these chocolate truffles is a nice addition, thanks to the structure you get an extra taste experience, and so the whole of the fine creamy chocolate truffles with those fine flavors of caramel, coffee and occasionally a sprinkle of salt delicious together.

For lovers of salted caramel, chocolate truffles, coffee. Delicious for everyone. And organic and vegan too, and you really don’t miss the milk in these chocolate truffles.

Chocolate truffles with salted caramel and coffee.

Ingredients: Dark chocolate (cocoa, cane sugar, cocoa butter, vanilla powder), coconut oil, cane sugar, coffee, water, sea salt, vanilla.

Allergy note: contains traces of nuts. Nuts are used in the Booja Booja chocolate factory.

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