Let’s be clear: This is not milk chocolate, it is dark chocolate with milk added as a seasoning. So, while the milk adds a delicious creamy texture, it is the beans that steal the show. Rich Maple-caramel notes on this beautiful Guatemalan bean.
This bar was the 1st Prize winner at the NW Chocolate Festival in Seattle in 2015, a bronze winner at The Academy of Chocolate Awards in 2016, Silver winner at the Academy of Chocolate Awards in 2017 and a Gold winner in the International Chocolate Awards in 2017.
Cacao bean (Guatemala), milk powder and cane sugar.
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.