The bright yellow color of Sirene was what caught my eye when I was gazing over the selection of chocolate bars at The Chocolate House in Washington, D.C. I had heard Sirene was based out of Canada and I hadn’t really explored any bars from craft chocolate makers based out from there.

According to their website, their beans are sourced from Madagascar, Ecuador, Tanzania, Brazil and Guatemala. I liked this description of flavor notes from cacao of various regions:

Sirene sources cocoa beans from farms in multiple countries: rich, deep chocolaty Ecuadorean beans, fruity, citrus, raspberry-toned Madagascar beans, cherry and chocolaty toned Tanzanian beans, rich deep fudge Brazilian beans, and fruity biscuit flavoured Guatemalan beans.”

I like how in very short paragraphs but with lots of punch Sirene walks the reader through how to appreciate and taste chocolate. A dear relative I met with over the holidays felt like all chocolate tasted the same, and I know what they’re talking about since I once felt like most dark chocolate bars tasted the same: bitter. I handed them a single origin Dominican Republic bar since I had that on hand and told them to try to taste the red fruity notes (think of flavors like raspberries) that are usually found in cacao from that country. I’ll have to point them to this site for a quick read on exposing the taste buds to new chocolate!

The founder of Sirene was Taylor Kennedy, who used to work for National Geographic. He has an impressive background of having studied cell and molecular biology, economics and finance. He’s traveled and lived in various cities. His travels due to working for National Geographic have left a strong impact and sprung a passion in wanting to help the planet and support sustainability. This passion combined with his business background and love for food produced Sirene. It’s sweet that his wife and daughters help sample his chocolate and join him with visiting cocoa plantations.


The flavor notes listed on this bar are cookie dough, maple caramel and “hints of spices”. I definitely could smell maple caramel and spices, but once a piece was in my mouth, the flavor of cookie dough, maple caramel and spices hit my tongue. As my bite melted the spices were dominant  in flavor followed by maple caramel and not so much of cookie dough. The chocolate actually tasted tart and fruity for me as well. My bite ended with spicy, fruity and maple caramel flavors.

Sirene: Made in Victoria, Canada

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.