Sirene carefully sources their cocoa beans from cocoa farms growing great tasting beans in an ethical way. Then they craft each delicious direct trade bean to its full chocolate-y potential in their custom chocolate workshop in Victoria, Canada.
Ch’abil means “nice” or “good” in Q’eqchi Mayan. In the lush, mountainous region of Alta Verapaz, Guatemala, you’ll find the indigenous Q’eqchi Maya farmers who grow a magnificent cacao bean. Their heritage traces thousands of years, back to chocolate’s probable origins in the ancient Mayan civilization, so clearly they have a bit of experience with cacao trees. This dark milk bar uses cardamom grown in the same region as the beans, with a bit of crunchy cacao nib added for texture. Bronze academy of chocolate 2018, Silver winner 2018 International Chocolate Awards.
Fleur de Sel: The Costa Esmeraldas Plantation is right next to the sea, which might explain why this chocolate marries so well with the essence of ocean waters. Andrew Shepherd’s Vancouver Island Salt Company uses pure seawater from Canada’s wild west coast to handcraft a range of artisanal salts. This package contains one 73% dark chocolate bar made with cocoa beans from the Costa Esmeraldas Plantation in Ecuador with fleur de sel mixed in for a delicious salty crunch.
Mayan Spice: The chili mix used in this bar arose from the need for Q’eqchi Mayan travelers near Cahabon, Guatemala for a paste that could be transported easily when traveling. It is then mixed into the 73% Lachua dark chocolate. Winner of a Silver medal at the 2018 Northwest Chocolate Festival.
Lachua: In the lush, mountainous department of Alta Verapaz, Guatemala a heritage tracing back to cacao’s origin in the Mayan civilization go into the cultivation of these cacao trees. The indigenous Q’eqchi Maya farmers produce a magnificent bean. This bar was originally created as a custom bar for The Chocolate Garage in Palo Alto, CA. It went on to win a Silver medal at the International Chocolate Awards in the Americas competition in 2015 and a Silver medal at The Academy of Chocolate Awards in 2016, a Bronze at International Chocolate Awards in 2018.
Carmalized White: To craft this bar, we make white chocolate, then roast the finished batch in the oven to caramelize everything giving it a dulce de leche sweetness. For those wondering about White Chocolate: 50% of a cocoa bean is cocoa butter (the other half is the cocoa solids that are made into cocoa powder). So yes, it is chocolate, it just doesn't have the cocoa powder in it, only the cocoa butter. Definitely a sweet treat.
Limited Edition Soconusco, Mexico 73% Dark: In order to highlight the incredibly special region Soconusco, Mexico is in the history of chocolate, we decided to present the bean in a way that reflects the 4,000+ uninterrupted years that this region has enjoyed with cacao. The hotter roast used brings to mind the open wood fires traditionally used to roast the beans. At times this must have imparted a distinct taste to the chocolate. A hint of texture was left in the finished product to remind you of the stone metates used for thousands of years to grind the nibs into chocolate--and which leave tiny chunks. Close your eyes and taste the legacy of the Olmecs, Mayans, and other cultures that grew cacao and ate chocolate in this unique part of the world for thousands of years.
ingredients: cocoa butter organic cane sugar
Winter Warmer: You can almost feel the warm Tanzanian sun caress your face as you savour this bar. This is a dark milk made with Kokoa Kamili's delicious cocoa beans and a little nutmeg and clove added to help you warm up during the winter cool.
Limited Edition Anamalia, India 73% Dark: The stunningly beautiful farms of Anamalai Plantation in Pollachi, India is a newcomer to the world of fine cacao. India is better knownfor meditation, yoga and spices than fine cacao, but these delicious beans are a great way to introduce yet another fantastic product from that huge and fascinating land. Made by Sirene into a 73% dark chocolate, we hope you enjoy the fruitiness and rich complexity of the chocolate.
100% Dark: Not for the faint of heart or the chocolate tourist, this is the pure bean in bar form. And nothing else. No sugar. No flavouring. Nothing to interfere with the rich flavours inherent in the beans themselves. Cross this line and you may just find yourself in chocolate nirvana. This package contains bars made with cocoa beans from the Costa Esmeraldas Plantation in Ecuador.
Tingo Maria: 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. Winner of 3 Gold medals at the 2017 International Chocolate Awards, Silver medal in the 2017 Academy of Chocolate Awards, Bronze medal at the 2018 International Chocolate Awards.
We get up close and personal with the cocoa beans and sort them by hand to remove flats, cracked beans and beans harmed by machetes during harvest.
The beans are then roasted to loosen the shell and begin the process of maximizing the inherent flavours in each bean.
The whole bean needs to be cracked to extract the flavourful heart of the bean called a nib so that the shell of the bean can be removed.
Winnowing separates the papery shells from the cracked nibs. If left in, the shell can impart undesirable bitter and harsh flavours. These shells make great additions to various Spinnakers Beer and Sheringham Distillery Chocolate Vodka.
Next the whole bean is ground down to a very fine consistency. It is during this stage that pure cane sugar is introduced, the only additional ingredient in our single origin chocolate bars.
Conching eliminates any remaining impure flavours, and allows the subtle, unique flavours of each bean to shine. Friction and heat do the work.
Tempering is a finicky process that allows the chocolate to form the right crystal structure necessary to give it a smooth silky texture and have a nice snap when broken.
The last step is pouring the chocolate into molds, to be cooled and hardened before being wrapped and sent off to you for your enjoyment.