Allo Simonne - Dark Chocolate Gianduja with Hazelnut Praline, Montréal | ICA 2026 Canadian Silver
Nutrition Facts Allo Simonne - Dark Chocolate Gianduja with Hazelnut Praline, Montréal | ICA 2026 Canadian Silver
Allo Simonne - Dark Chocolate Gianduja with Hazelnut Praline, Montréal | ICA 2026 Canadian Silver
Allo Simonne

Allo Simonne - Jaguar Dark Chocolate Gianduja

150 g Fine Chocolate Gianduja
Regular price CHF 19.00
Sale price CHF 19.00 Regular price

 

Above-the-fold callout
A proper gianduja from one of Québec's best bean-to-bar makers: smooth hazelnut praline folded through Allo Simonne's own chocolate and wrapped in a dark 68% shell made from Dominican beans. It's organic, vegan, and just took Silver at the 2026 International Chocolate Awards on the Canadian stage — a large, generous, genuinely accomplished bar that eats like the best kind of confectionery.

Origin & Craftsmanship
What sets this apart from an ordinary hazelnut bar is what's inside the praline. Allo Simonne blends their hazelnut praline with a chocolate they call Jaguar, built partly from Theobroma bicolor — a rare cousin of the cacao tree, sometimes called mocambo or the jaguar tree, that almost no maker works with — then coats the whole thing in a 68% dark chocolate drawn from Dominican Republic cacao. Everything is bean-to-bar and made in their Montréal workshop, organic throughout, with no added oil, no palm, no peanut and no gluten. The hazelnuts, cane sugar, real vanilla and a little sea salt do the rest.

Flavor Profile
Deeply creamy, as a gianduja should be — roasted hazelnut leads, the praline carrying a restrained sweetness that reviewers single out for not overdoing it. Underneath, the Jaguar chocolate adds a nutty, faintly fruity dimension you won't find in a standard hazelnut bar, and the 68% dark shell gives it structure and a clean, slightly bitter edge to balance the richness. Unctuous, savoury, and moreish rather than sugary.

Award & Recognition
Recognised where it counts: the Dark Chocolate Gianduja earned a Silver medal at the 2026 International Chocolate Awards (Canadian competition) — independent, blind-judged proof of what the reviews already say.

Tasting & Pairing Guide
This is a bar to break and share as much as to savour alone. It sits beautifully beside a specialty coffee or an espresso, where the roast notes meet the hazelnut, and it's equally at home with a tea or a glass of red wine after dinner. For the fullest experience, let a piece soften at room temperature — the praline turns silkier as it warms. Keep it stored at 17–19°C so the texture stays right.

Summary
The Dark Chocolate Gianduja is Allo Simonne at their most crowd-pleasing: creamy hazelnut praline, a rare Jaguar-cacao heart, a Dominican dark shell, all organic and vegan, and now an ICA Silver medallist. A large, shareable, award-winning bar from a Montréal maker — proof that some of the world's best chocolate is made a lot closer to home.

 

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Domestic Shipping

Canada

Standard (3-7 business days) - $11 CAD for orders below $90 CAD and FREE for those above.

Express (2-3 business days) - $25 CAD 

International Shipping Rates

We offer following shipping rates:

Australia

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Slovenia

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USA

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For the most international destinations the exact shipping cost will be calculated at the checkout page. This comprehensive fee covers order preparation, summer packaging (where applicable), shipping charges, and excludes any relevant local customs duty fees.

Estimated Delivery Times

All delivery timeframes shown at checkout or in shipping confirmations are estimates only and are not guaranteed. Actual transit times may vary depending on the destination, customs clearance, carrier operations, and external factors beyond our control. Delivery schedules can be significantly affected during peak periods and public holidays in either the origin or destination country. While we always dispatch orders promptly, delays may occur, and Hello Chocolate cannot be held responsible for extended delivery times once an order has been handed over to the carrier.

IMPORTANT!

For orders containing both in-stock and pre-ordered items:

  • All items in the order will be shipped together once all pre-ordered items become available.
  • The entire order will be held until all items are in stock to avoid multiple shipping charges.
  • Estimated shipping dates for pre-ordered items are provided on the product page and in your order confirmation.
  • You will be notified via email when your complete order ships.

If you need in-stock items sooner, please place separate orders for in-stock and pre-ordered items.

Please note that customs/duties fees are not included in the price of shipping and are the sole responsibility of the customer upon delivery if applicable.

 

Hello Chocolate cannot make any delivery date guarantees for international orders. 

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Vegan, Dairy-free, Gluten-free, Peanut-free, No preservatives.
Shipping calculated at checkout.

Founded in 2018 in Montreal, Allo Simonne is the brainchild of two Belgians: Quentin Ryckaert and Vincent Coja. Their partnership began in their native Belgium—Quentin with a background in pastry and chocolate from the Hotel Management School in Namur, and Vincent after years in the construction industry. Their shared passion for high-quality, artisanal confections inspired them to enter the chocolate world together.

The brand name is a heartfelt tribute to Quentin’s grandmother, Simonne Allo—a modern woman with a taste for the finer things and a love of sharing. That spirit continues to infuse the brand’s products and philosophy.

Praline (hazelnuts, cane sugar*, vanilla bean, sea salt), Jaguar 70% chocolate (theobroma bicolor, cane sugar*, cocoa mass*, cocoa butter*, vanilla bean), Dark 68% chocolate (cocoa mass*, cane sugar*, cocoa butter*). Contains: Nuts. May contain: Milk. *Organic

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.