{"product_id":"products-allo-simonne-dark-chocolate-gianduja","title":"Allo Simonne - Jaguar Dark Chocolate Gianduja","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"_chunkWrapper_yu34g_39\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_yu34g_39\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eAbove-the-fold callout\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eA 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 \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eSilver at the 2026 International Chocolate Awards\u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e on the Canadian stage — a large, generous, genuinely accomplished bar that eats like the best kind of confectionery.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_yu34g_39\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eOrigin \u0026amp; Craftsmanship\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eWhat 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 \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eTheobroma bicolor\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e — 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.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_yu34g_39\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eFlavor Profile\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eDeeply creamy, as a gianduja should be — roasted hazelnut leads, the praline carrying a restrained sweetness that reviewers single out for \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003enot overdoing it. \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eUnderneath, the \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eJaguar chocolate adds a nutty, faintly \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003efruity dimension you won't find in a \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003estandard hazelnut bar, and the 68% dark \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eshell gives it structure and a clean, \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eslightly bitter edge to \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ebalance the richness. Unctuous, \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003esavoury, and moreish rather than \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003esugary.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_yu34g_39\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eAward \u0026amp; Recognition\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eRecogni\u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003esed where it \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ecounts: the Dark \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eChocolate Gianduja earned \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ea \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eSilver medal at the 2026 International Chocolate Awards (Canadian competition)\u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e — independent, \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eblind-judged proof of what the \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ereviews already say.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_yu34g_39\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eTasting \u0026amp; Pairing Guide\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eThis is a \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ebar to break and share as much as to \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003esavour alone. It sits beautifully \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ebeside a \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003especialty coffee\u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e or an \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eespresso\u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e, where the roast notes \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003emeet the hazelnut, and it's \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eequally at home with a \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003etea\u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e or \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ea \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eglass of red wine\u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e after dinner. For the \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003efullest experience, let a piece \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003esoften at room temperature — the \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003epraline turns silkier as it \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ewarms. Keep it stored at \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e17–19°C so the texture stays right.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_yu34g_39\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eSummary\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eThe \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eDark Chocolate Gianduja\u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e is Allo \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eSimonne at their most crowd-pleasing: \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ecreamy hazelnut praline, a rare \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eJaguar-cacao heart, a Dominican dark \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eshell, all organic and vegan, \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eand now an ICA Silver \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003emedallist. A large, shareable, \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eaward-winning bar from a Montréal \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003emaker — proof that some of the \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eworld's best chocolate is \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003emade a lot closer to home.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Allo Simonne","offers":[{"title":"Default Title","offer_id":46296697143482,"sku":null,"price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/4988\/3578\/files\/allo_simonne_dark_chocolte_gianduja.jpg?v=1786024175","url":"https:\/\/hellochocolate.com\/en-it\/products\/products-allo-simonne-dark-chocolate-gianduja","provider":"Hello Chocolate","version":"1.0","type":"link"}