Allo Simonne

Allo Simonne - Dark Chocolate Gianduja with Juniper & Cherries

150 g Fine Chocolate Gianduja
Regulärer Preis $22.10 USD
Verkaufspreis $22.10 USD Regulärer Preis

Origin & Craftsmanship
This sophisticated bar is from Allo Simonne’s Gianduja collection, crafted in Montréal, Canada. It combines creamy hazelnut praliné (gianduja) infused with juniper berries and studded with dried sour cherries, all encased in a rich 70% dark chocolate shell. The result is a bold, flavourful chocolate that balances nutty, fruity, and botanical elements in one elegant package.

Flavor Profile

  • Gianduja foundation: smooth, sweet roasted hazelnut and cocoa harmony

  • Juniper infusion: aromatic, resinous, slightly piney notes that enhance the mid-palate

  • Sour cherries: juicy tanginess that punctuates and enlivens the experience

  • Dark chocolate shell: deep, refined cocoa that frames and rounds out the flavors

Tasting & Pairing Guide
Let a piece melt gradually on the tongue. The creamy hazelnut gianduja leads, followed by juniper’s aromatic lift, and then sour cherry brightness. The dark chocolate shell defines the finish. Pair with a delicate gin or juniper-infused spirit to echo the juniper notes, or a bright red wine with red fruit character (like Pinot Noir). For non-alcoholic pairing, a floral herbal tea or berry-infused black tea complements the cherry and botanical tones. Serve with roasted almonds or mild biscotti to mirror the nutty depth.

Summary
The Gianduja with Juniper & Sour Cherries bar is a delightful interplay of nut, fruit, and botanicals—all under the cloak of premium dark chocolate. It’s a bold, adventurous expression that showcases Allo Simonne’s skill at crafting chocolate with complexity and balance.

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.

Dark chocolate 70% (cocoa mass*, cane sugar*, cocoa butter), Dried Morello cherry, Praline (hazelnuts, cane sugar, vanilla, sea salt), Jaguar dark chocolate 70% (Theobroma bicolor, cane sugar*, cocoa mass*, cocoa butter, vanilla pods), Juniper. Contains: Nuts. May contain: Milk. *Organic

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

Unsere Schokoladenhersteller verzichten in ihren Produkten stolz auf den Einsatz künstlicher Stabilisatoren oder Konservierungsmittel, wodurch ihre Kreationen im Vergleich zu anderer Premium-Schokolade temperaturempfindlicher sind.

Um ein optimales Geschmackserlebnis zu gewährleisten, empfiehlt es sich, unsere Pralinen an einem kühlen, trockenen Ort bei einer Temperatur zwischen 16 °C und 18 °C aufzubewahren. Bitte vermeiden Sie es, unsere Pralinen im Kühlschrank aufzubewahren, da dies aufgrund der erhöhten Luftfeuchtigkeit zur Zuckerkristallisation führen kann, was ihre Textur und ihren Geschmack verändern kann.

Im Gegenteil: Bei zu hohen Temperaturen kann sich die Kakaobutter trennen und einen weißen Film auf der Oberfläche der Schokolade bilden. Dieser Verlust an Kakaobutter kann dazu führen, dass die Schokolade austrocknet und sich infolgedessen der Geschmack verändert. Durch eine sorgfältige Lagerung können Sie die Integrität unserer köstlichen Schokolade bewahren.

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