Additional information
| Weight | 70 g |
|---|---|
| Percentage cacao | 65 |
| Type | |
| Beans (origin) | |
| Produced in | |
| Beans (variety) | |
| Inclusion | Pataxte |
Sirene – Caramelized Pataxte
$16.95
“One of the huge benefits of working directly with farms growing cacao is the availability of working with unusual and rare species or varieties. Cacao trees have many cousins, both in the same species as well as in different ones. We are used to thinking of chocolate as brown or black, but Pataxte beans are pure white. They also have an especially floral flavour to them, which when combined with cacao – as we did in this Caramelized Pataxte bar – can be quite a striking and interesting contrast. The deep rich chocolate-y notes set off nicely the light and floral Pataxte notes. “
Out of stock
Taylor Kennedy founded Sirene Chocolate after seeing the rich agricultural heritage of many remote parts of the world as a National Geographic photographer and writer for nearly 20 years. A lifelong globetrotter, he now calls Victoria, Canada home. A someone who has always loved knowing how things work, Taylor oversees all aspects of production, from choosing the beans to wrapping the bars, and enjoys knowing that he can feel good about each step.One of the features of many Sirene chocolates is that they come as duo bars. They take beans from two regions and make the same chocolate with them. THis is the perfect way to taste the influence of the beans and terroir on the flavour of chocolate. Sirene chocolate has been labelled “close to perfection” by Georgt Bernardini, author of “Chocolate: The Reference Standard”. See more
