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A vision, a mission, uncompromising quality products—indulgent and responsibly crafted.
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Frequently Asked Questions
Here are some frequently asked questions
Allo Simonne is a Quebec-based manufacturing company that creates bean-to-bar chocolates and gourmet spreads, combining carefully selected ingredients, local craftsmanship, and a strong commitment to quality, sustainability, and shared enjoyment.
Contact our sales team by sending an email to commande@allosimonne.com, including as much information as possible about your business and your needs.
Orders are shipped only upon receipt of payment, which is due upon issuance of the invoice.
A minimum order quantity applies depending on the product format and distribution channel.
Yes, we offer customization on selected packaging. Contact us with your needs, ideas, and goals, and we’ll explore what’s possible together.
For our spreads, we indicate a shelf life of 18 months. However, when stored under proper conditions, the product remains perfectly good beyond this period.
For our chocolate bars, we indicate a shelf life of 12 months. Again, with proper storage, they can be enjoyed well beyond this timeframe.
For our gianduja bars, we indicate a shelf life of 6 months, as the chocolate may begin to develop a white bloom after this point. However, when stored correctly, the product remains good beyond 6 months. Chocolate bloom is a natural phenomenon, especially in gianduja, which contains a high proportion of hazelnuts and therefore natural fats.
White spots on top of your spread?
A natural reaction that may come as a surprise!
No need to worry—it’s completely safe to eat. This is simply how cocoa butter naturally recrystallizes. Chocolatiers refer to it as chocolate bloom.
A rather lovely name for something that doesn’t look so appealing, right?
We’ll give you that!
If the spread is stored in an environment with frequent temperature fluctuations, it may separate more quickly. The hazelnut oil naturally rises to the surface, along with the cocoa butter. When temperatures drop slightly, the cocoa butter can recrystallize into small white spots, while the hazelnut oil remains liquid.
This could be prevented by adding emulsifiers such as soy lecithin, but as these are not essential to our nutrition, we choose not to use them. Instead, we prioritize simple, natural ingredients.
We recommend warming your jar twice for 10 seconds in the microwave, then stirring well. The texture will return to a smooth, perfectly enjoyable consistency.
