Allo Simonne - Jaguar Dark Chocolate Gianduja

Flavor Profile Deeply creamy, as a gianduja should be — roasted 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 & Recognition Recognised 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 Guide This 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 temperature — the praline turns silkier as it warms. Keep it stored at 17–19°C so the texture stays right. Summary The 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 Montréal maker — proof that some of the world's best chocolate is made a lot closer to home.