ranked in the best chocolate of 2024
origin & craftsmanshiphandmade in montreal, this limited-edition gianduja bar is a labor of love. allo simonne blends roasted hazelnut praline with dark chocolate (70%) and even jaguar dark chocolate (a white cacao variety, theobroma bicolor) for added depth. the recipe incorporates roasted buckwheat seeds and melilot flower (sweet clover), which is wild-harvested in quebec and adds a delicate floral, vanilla-like aroma to the mix. the result is a crunchy, wild-flower forward chocolate bar with distinct texture and nuance.
flavor profileyoull get the rich roast of hazelnut praline followed by the dark chocolates bittersweet cocoa bite. the jaguar white cacao lends a subtle creaminess and exotic note against the 70% dark base. crunch of buckwheat adds a toasted grain quality, while the melilot flower brings a whisper of sweet vanilla-and-honey aroma, softening and lifting the darker tones. altogether, its both bold and delicate in harmony.
tasting & pairing guide
allow a piece to melt slowly so you first taste the roast of hazelnut and the bittersweet edge of the dark chocolate. as it unfolds, notice the crunch from buckwheat and the soft floral sweetness of melilot giving a vanilla-honey lift. pair this bar with an herbal tea like chamomile or sweet clover to echo the floral notes, or a nutty, caramel-forward whisky or aged rum that complements the praline and toasted grains. for a food pairing, try slices of pear or apple, or even a buttery shortbreadsomething mild that lets the chocolates complexity shine.
summary
gianduja, buckwheat & melilot flower is a beautifully crafted bar thats crunchy, aromatic, and elegant. it melds creamy hazelnut gianduja and high-quality chocolate with the surprising crunch of buckwheat and the delicate wild-flower lift of melilot. perfect for someone looking for both texture and floral sophistication in their chocolate experience.
