A dark chocolate tasting pair to delight the senses.
Unwrap the beautifully simple packaging to discover two delicate dark chocolate bars crafted by Taylor Kennedy of Sirene. The two slim bars have are crafted from Ecuadorian cacao and Canadian Fleur de Sel. Taylor has sourced his beans from the Camino Verde Plantation, in the Guayas province of southern Ecuador. The Fleur de Sel meanwhile comes from the Vancouver Island Salt Company and uses pure seawater from Canada’s wild west coast.