Chocolate: Fleur De Sel
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What happens when you mix Ecuadorean cacao beans with pure salt from Canada's West Coast? A delicious salty crunch with the perfect melt of chocolate on your tongue.
The smooth creamy texture of Direct Trade cacao from a small farm in Ecuador is taken to the workshop of Taylor Kennedy at Sirene where his attention to detail and the art of chocolate takes form in each of his creations. Truly small batch crafted, Taylor pays careful attention to each detail of his 8-step in house process bringing Bean-To-Bar new meaning.
Fleur De Sel captured our taste-buds coming in at 73% dark chocolate made with direct trade cocoa beans from the Costa Esmeraldas Plantation in Ecuador and paired with Fleur De Sel made by Andrew Shepherd’s Vancouver Island Salt company where they're salts are made of pure seawater from Canada’s wild west coast.
The Costa Esmeraldas Plantation sits next to the sea, perhaps the simplest explanation for why this chocolate marries so well with the essence of ocean waters with the perfect balance of sweetness and a delicious salty crunch to finish.
- 70g bar
- Direct Trade Cacao from the Costa Esmeralda Plantation
- Freshly processed from Bean-to-Bar in Victoria, BC
- West Coast Fleur De Sel from Vancouver Island Salt Company
- Decadent fudge with a slight note of dried fruits, such as raisin
- Cacao Beans
- Organic Cane Sugar
- Cacao Butter
- Sea Salt