“The chili mix used in this bar arose from the need for Q’eqchi Mayan travellers near Cahabon, Guatemala for a paste that could be transported easily when traveling. Added to the cacao beans we source from nearby Lachua, the chili mix give this bar some zing.”
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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