This smooth 75% dark chocolate has been crafted by blending Colombian and Ecuadorian cocoas. The wild flowers of macambo, also referred to as Jaguar, are complemented by the delicate notes of Quebec’s melilot flowers which are also known as boreal vanilla.
Awarded Bronze by the Academy of Chocolate in 2023.
A graduate of the Provincial Hotel School of Namur in Belgium, Quentin Ryckaert developed an interest in pastry and chocolate making upon leaving. For his part, Vincent Coja, a trained roofer, has worked in the construction field for more than 15 years. Their friendship first developed in Belgium, where they were natives, before taking a new turn a few years later, in Montreal, when they decided to embark on a new adventure: developing and sharing their common love for quality, local and refined chocolate spreads. Allo Simonne was born in 2018.
Inspired by Quentin's grandmother (who bears the name Simonne Allo), the entrepreneurs launched a range of generous and delicious spreads. “She was a woman who loved good things and was resolutely modern. We find in our products her taste for goodness, beauty and the pleasure she took in sharing.”
After the spreads, Allo Simonne turned to bean-to-bar tablets, appearing in 2023, entirely imagined, developed and produced in their workshop in Montreal.
Nutrition
Nutrition Information per 28g (half bar):
Energy 159kcal
Total Fat 9g
– Saturated 5g
Carbohydrates 13g
– Sugar 7g
Protein 3g
Salt 50mg
Refer to ‘Additional Information’ for allergens
Ingredients
jaguar beans (theobroma bicolor) cocoa butter, cocoa beans, dehydrated sugarcane juice, organic cane sugar, white sweet clover, sea salt
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