Ecuadorian cacao and rare Amazonian Jaguar beans. Velvety, dairy-free, quietly floral. Above-the-fold callout One of the most unusual bars we carry. Allo Simonne builds this 70% around Ecuadorian cacao and then does something almost no maker attempts — folds in Jaguar beans, Theobroma bicolor, a rare cousin of cacao grown deep in the Amazon and known as albino cacao for its pale colour. The result looks and melts like milk chocolate but contains no dairy at all: velvety, floral, and genuinely one of a kind. Two international juries agree. Origin & Craftsmanship The base is single-origin Ecuadorian cacao, organic and bean-to-bar in Allo Simonne's Montréal workshop. What makes it a "rareté" in their own words is the Jaguar bean — Theobroma bicolor, harvested in the Amazon rainforest according to long-standing tradition, prized for its floral and nutty character and its unusually pale, creamy nature. To round the bar out they add a touch of Zorzal, a conservation cacao from the Dominican Republic's Zorzal bird reserve, where the crop and the forest are protected together. Three careful choices, organic throughout, dairy-free by design and never by compromise. Flavor Profile The maker's notes are exact: roasted almond and caramel first, then a soft floral lift on the finish. The bicolor is what gives it that milk-chocolate illusion — 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. Award & Recognition Decorated on two stages: a Bronze at the 2026 International Chocolate Awards (Canadian competition) and a Bronze at the Academy of Chocolate Awards, 2023 — two separate international juries recognising the same rare bar. Tasting & Pairing Guide Let 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 milky coffee or a flat white, echoing the creamy texture, and works beautifully alongside almonds, dried apricot, or a lightly floral white wine or Riesling. It's also a natural to share at the end of a meal — reviewers keep bringing it to dinners for exactly that reason. Summary The Jaguar Dark 70% is Allo Simonne's rarity bar: Ecuadorian cacao, rare Amazonian Theobroma bicolor, 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. Origin & Craft Crafted by Allo Simonne, this 70% dark chocolate is made with Zorzal cacao sourced from community farms surrounding the Zorzal Reserve, a protected biodiversity sanctuary. The cacao comes from a landscape closely tied to conservation efforts, and the chocolate is produced with a mild roasting profile to preserve and highlight the cacao’s natural aromatic range. Flavor Profile Elegant 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. Tasting & Pairing Guide Let 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. Summary A 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.