Sirene Fleur de Sel Ecuador
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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.
Weight 50 g Type of Chocolate Bean Origin Maker Country Maker Icons
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After 18 years at National Geographic - Taylor Kennedy, founder of Sirene, turned his hand to the world of small batch, single estate chocolate... Read more about Sirene