above-the-fold callouta proper gianduja from one of qubec’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 stagea large, generous, genuinely accomplished bar that eats like the best kind of confectionery.
origin & craftsmanshipwhat 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 bicolora rare cousin of the cacao tree, sometimes called mocambo or the jaguar tree, that almost no maker works withthen coats the whole thing in a 68% dark chocolate drawn from dominican republic cacao. everything is bean-to-bar and made in their montral 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 profiledeeply creamy, as a gianduja should beroasted 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 & recognitionrecognised 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 guidethis 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 temperaturethe praline turns silkier as it warms. keep it stored at 1719c so the texture stays right.
summarythe 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 montral makerproof that some of the world’s best chocolate is made a lot closer to home.
