{"product_id":"allo-simonne-jaguar-dark-70-ecuador","title":"Allo Simonne - Jaguar Dark, Ecuador 70%","description":"\u003cdiv class=\"_chunkWrapper_yu34g_39\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cem\u003e\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eEcuadorian cacao and rare Amazonian Jaguar beans. Velvety, dairy-free, quietly floral.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/em\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\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eAbove-the-fold callout\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eOne of the \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003emost unusual \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ebars we carry. \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eAllo Simonne \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ebuilds this 70% \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003earound \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eEcuadorian cacao and \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ethen does \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003esomething almost no \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003emaker attempts — \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003efolds in Jaguar \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ebeans, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eTheobroma bicolor\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e, a rare \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ecousin of cacao \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003egrown deep in \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ethe Amazon and \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eknown as albino \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ecacao for its \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003epale colour. \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eThe result \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003elooks and \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003emelts like milk \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003echocolate but \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003econtains no dairy \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eat all: \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003evelvety, floral, \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eand \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003egenuinely one of a \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ekind. Two \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003einternational juries \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eagree.\u003c\/span\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\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eOrigin \u0026amp; Craftsmanship\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eThe base is \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003esingle-origin Ecuadorian \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ecacao, organic and \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ebean-to-bar in Allo \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eSimonne's Montréal \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eworkshop. What makes it \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ea \"rareté\" in \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003etheir own words is the Jaguar bean — \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eTheobroma bicolor\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e, harvested in the \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eAmazon rainforest \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eaccording to long-standing \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003etradition, prized for its floral and \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003enutty character and its unusually pale, \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ecreamy nature. To round the bar out \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ethey add a touch of Zorzal, a \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003econservation cacao from the \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eDominican Republic's Zorzal \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ebird reserve, where the \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ecrop and the forest are \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eprotected together. Three \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ecareful choices, organic \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ethroughout, dairy-free by design \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eand never by compromise.\u003c\/span\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\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eFlavor Profile\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eThe maker's notes \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eare exact: roasted \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ealmond and caramel first, \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ethen a soft floral lift \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eon the finish. The \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ebicolor\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e is what gives it \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ethat milk-chocolate \u003c\/span\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eillusion — a velvety, rounded texture and a gentleness rare in a 70% dark — while the Ecuadorian and Zorzal cacao keep real depth underneath. Smooth, nutty, faintly floral, and so easy to eat that the percentage never announces itself.\u003c\/span\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\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eAward \u0026amp; Recognition\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eDecorated on two stages: a \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eBronze at the 2026 International Chocolate Awards (Canadian competition)\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e and a \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eBronze at the Academy of Chocolate Awards, 2023\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e — two separate international juries recognising the same rare bar.\u003c\/span\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\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eTasting \u0026amp; Pairing Guide\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eLet a square melt slowly and the almond-caramel register gives way to the floral finish. Its softness makes it unusually food-friendly for a dark bar: it sits well with a \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003emilky coffee or a flat white\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e, echoing the creamy texture, and works beautifully alongside \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003ealmonds, dried apricot, or a lightly floral white wine or Riesling\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e. It's also a natural to share at the end of a meal — reviewers keep bringing it to dinners for exactly that reason.\u003c\/span\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\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eSummary\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eThe \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eJaguar Dark 70%\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e is Allo Simonne's rarity bar: Ecuadorian cacao, rare Amazonian \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"_animating_yu34g_10\"\u003eTheobroma bicolor\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"_animating_yu34g_10\"\u003e, a touch of conservation-grown Zorzal, all organic and dairy-free, and recognised by both the ICA and the Academy of Chocolate. Velvety, floral, and unlike anything else on the shelf — for the collector who has tasted everything except this.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin \u0026amp; Craft\u003c\/strong\u003e\u003cbr\u003eCrafted by \u003cstrong\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eAllo Simonne\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e, this 70% dark chocolate is made with Zorzal cacao sourced from community farms surrounding the \u003cstrong\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eZorzal Reserve\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e, a protected biodiversity sanctuary. The cacao comes from a landscape closely tied to conservation efforts, and the chocolate is produced with a \u003cstrong\u003emild roasting profile\u003c\/strong\u003e to preserve and highlight the cacao’s natural aromatic range.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003cbr\u003eElegant and nuanced. Red berry notes lead with gentle brightness, followed by the tannic depth of black tea and a subtle juniper-like freshness that adds complexity and lift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting \u0026amp; Pairing Guide\u003c\/strong\u003e\u003cbr\u003eLet the chocolate melt slowly to follow its progression from fruit to herbal tones. Pairs well with black tea, lightly roasted coffee, or enjoyed on its own to appreciate the origin’s clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSummary\u003c\/strong\u003e\u003cbr\u003eA refined 70% dark chocolate made with Zorzal cacao, balancing fruit and herbaceous notes through careful roasting. This bar reflects both craft and a connection to biodiversity-driven cacao cultivation.\u003c\/p\u003e","brand":"Allo Simonne","offers":[{"title":"Default Title","offer_id":46296835096762,"sku":null,"price":18.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/4988\/3578\/files\/allo_simonne_dark_chocolate_jaguar.jpg?v=1786025415","url":"https:\/\/hellochocolate.com\/fr-ca\/products\/allo-simonne-jaguar-dark-70-ecuador","provider":"Hello Chocolate","version":"1.0","type":"link"}