This is a rich, smooth dark chocolate with sweet caramel and maple notes and a hint of spices. It is made with cocoa grown in the lush, mountainous region of Alta Verapaz in Guatemala, where they have a heritage of cultivating cacao trees tracing back to cacao’s origin in the Mayan civilization. This bar is a real treat for those interested in the origins of chocolate (as well as anyone who loves good chocolate)!
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
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