Deep in the Amazonian jungle of Peru grows the flavourful bean from Ucayali River Cacao. Starting with a caramel flavour it evolves into a mouth filling fruit.
Cacao bean (Ucayali), cane sugar and fleur de sel.
About the Maker
Made in Victoria, B.C. by Taylor Kennedy. Founder of Sirene Chocolate, Taylor has been a globetrotter for most of his life. He has worked with The National Geographic Society in photography, writing and photo editing for more than 18 years now. His work brought him to remote countries with rich agricultural heritage where he began to make the connection between food and the growing demand for ethically sourced products. As a specialty chocolate maker, Taylor is able to oversee production from the cacao bean to the bars on the shelves and feel good about each of the steps along the way.