Allo Simonne

Allo Simonne - Almond, Pineapple & Coconut

32 g Fine Chocolate Gianduja
Prix régulier €5,95 EUR
Prix de vente €5,95 EUR Prix régulier

Origin & Craftsmanship
This compact tropical gianduja bar is part of Allo Simonne’s Barres Créatives line. A smooth almond-praliné base is infused with freeze-dried pineapple, topped with shredded coconut, and finally coated in 70% dark chocolate from the Dominican Republic.  The pineapple & coconut combination offers a delicate tropical harmony, balancing the fruity richness of Zorzal chocolate. The bar is labeled vegan, gluten-free, and made without added oils or preservatives. 

Flavor Profile
On first bite, you’ll sense creamy almond praline, followed by bright tropical pineapple notes and toasted coconut texture. The dark chocolate shell frames those flavors, adding depth and contrast to the sweet and nutty center. 

Tasting & Pairing Guide

Let a piece rest on your tongue to let the almond base soften, then allow the pineapple’s sweetness and tropical lift to emerge, with coconut adding a gentle crunch and texture. Pair this bar with a light, fruity white wine such as a Sauvignon Blanc or a tropical IPA to echo its tropical character. A jasmine green tea or hibiscus tisane works beautifully to highlight the pineapple’s acidity. For a snack, try it with sliced ripe mango, toasted almond biscotti, or a crisp coconut wafer.

Summary

The Almond, Pineapple & Coconut Mini Bar by Allo Simonne is a bright, nuanced tropical treat—melding nutty almond, juicy pineapple, and coconut with rich dark chocolate. It’s small in size but big in flavor, perfect for offering something both exotic and elegant in your product line.

Vegan, Dairy-free, Gluten-free, Peanut-free, No preservatives.

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 (Almonds, Cane sugar*, Sea salt), Dark Chocolate 70% (Cocoa beans*, Cane sugar*, Cocoa butter), Jaguar Dark Chocolate 70% (Theobroma bicolor, Cocoa beans*, Cane sugar*, Cocoa butter), Freeze-dried pineapple, Grated coconut.*ORGANIC Contains: Nuts.

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

Nos chocolatiers s'abstiennent fièrement d'utiliser des stabilisateurs ou des conservateurs artificiels dans leurs produits, ce qui rend leurs créations plus sensibles à la température par rapport aux autres chocolats haut de gamme.

Pour garantir une expérience gustative optimale, il est conseillé de conserver nos chocolats dans un endroit frais et sec où la température oscille entre 16°C et 18°C. Nous vous conseillons de ne pas réfrigérer nos chocolats, car cela pourrait provoquer une cristallisation du sucre due à l'augmentation de l'humidité, altérant ainsi leur texture et leur saveur.

Au contraire, s'il est conservé à des températures trop élevées, le beurre de cacao peut se séparer et former un film blanc à la surface du chocolat. Cette perte de beurre de cacao peut entraîner un dessèchement du chocolat et, par conséquent, une altération potentielle de sa saveur. Vos pratiques de conservation réfléchies contribueront à préserver l'intégrité de nos délicieux chocolats.

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