Will Travel for Chocolate

Since 2001 Dagoba Organic Chocolate has searched the planet to find the highest quality cacao, farmed by skilled growers in the most beautiful places in the world. Exceptional cacao thrives in the lush rainforests of Latin America and Madagascar, where Dagoba sources it from local farmers and cooperatives.   

Recognizing that the cacao plant often grows amidst endangered ecosystems, Dagoba invests in the preservation of the land and welfare of the people who work on it. Through programs such as our partnership with the Upala Co-op tree planting in Costa Rica, Dagoba is able to ensure a healthier ecosystem and more fruitful cacao crops. 

Each sourcing region is meticulously and thoughtfully selected. The cacao beans reflect the terroir of each region giving each chocolate a unique combination of flavors reminiscent of fruits, spices, herbs and flowers. One of our bean buyers is traveling through Central America as we write this, visiting cooperatives and locating new and wonderful sources of cacao.  Be sure to read next month’s newsletter to hear more about his travels.

To fully experience the intricate flavors of Dagoba® chocolate, we offer below a tour of our current sacred cacao sources by sampling bars that represent each region. Take time to explore the flavors, enjoy its complexity and savor each bite.

Dominican Republic: Dominican cacao beans are rich and robust with strong qualities of aromatic spices such as nutmeg and clove. This chocolate is featured in our single origin Conacado, a 73 percent cacao bar which was inspired by the Conacado Cooperative, the largest fair trade cooperative in the world.

Costa Rica: Costa Rican cacao is fruity, with hints of caramel and hazelnut, and is used in our single origin, 68 percent cacao Pacuare bar, named after one of the country’s wildest rivers. Costa Rica is home to the Upala Cooperative, a group from which Dagoba regularly sources cacao. Dagoba has a unique partnership with Upala, and has recently begun planting cacao and other native trees in the region to support a healthy forest ecosystem and thriving cacao farms .

Ecuador: Ecuadorian cacao has flavors reminiscent of banana, tangerine and red berry.  Our single origin, 68 percent cacao Los Rios bar is sourced directly from the Los Rios region.

Peru: Peruvian cacao has hints of bananas, orchids, warm spices and pineapple.  Our single origin, 68 percent cacao Milagros bar was created from the exceptional cacao found in the Bay of Milagros (miracles) at the edge of the Peruvian Amazon.

Madagascar: The cacao from Madagascar is light and complex, with distinct notes of citrus. Our single origin, 65 percent cacao Sambirano bar is named for the northern Madagascar region from which the cacao is harvested. As an isolated island, Madagascar is  special because its unique ecosystem is home to flora and fauna  found nowhere else on the planet.

Hot Chocolate

In honor of our cacao’s tropical origins, it only makes sense to eat chocolate throughout the hot summer months. Here are some of our favorite ways to pair Dagoba products with your favorite summer foods:

• Sprinkle Chocolate Covered  Nibs on your favorite vanilla ice cream
• Grate our Lime bar on top of a refreshing margarita
• Add our Authentic Drinking Chocolate to a smooth cold milk shake
• Mix our Xocolatl bar into salsas and moles for an authentic and spicy topping
• Make organic smores using your favorite flavor of Dagoba® Organic Chocolate.

Did you know chocolate begins to melt at about body temperature, which is why it melts in your mouth. To ensure optimal taste throughout the summer months, Dagoba's experts recommend storing it at about 70 degrees and always avoid direct sunlight.

Day Out of Time - July 25th

Join Dagoba to take a “Day out of Time” on July 25. A celebration observed around the globe, the day reflects an anomaly of the Maya calendar – a day that doesn’t exist – and is honored by many as a time to reflect and celebrate peace and unity around the world. Here’s how it occurs. When translating the 13-month Maya moon calendar (used by the ancient Maya civilization and still observed today by some communities) to our conventional calendar, there’s one day that doesn’t match. The last day of the Maya year ends on July 24; the New Year begins July 26. Over the years, the special day in between, July 25, has come to symbolize a time to reflect on peace and harmony. Several cities around the world hold festivals and take part in celebrations to mark this unique day. In honor of Dagoba’s cacao roots in Central America and our connection to the Mayas through ancient chocolate history, we invite you to do something out of the ordinary on July 25 that creates harmony, evokes peace and includes a little chocolate.

Share Your Sustainability Efforts

In last month’s newsletter, we asked you to submit ways in which you’re living sustainably. Unfortunately, we experienced an email glitch and we were unable to receive your inspiring stories. The good news is our email is up and running and we’re looking forward to hearing from you this month.

Now that we’ve unveiled some of our favorite summer chocolate recipes, we’d like to hear about the most exotic foods that you pair with chocolate! Send your unique combinations to oracle@dagobachocolate.com. In next month’s Tao of Cacao™ eNewsletter we’ll share some of the most interesting chocolate combinations submitted from your fellow Dagobians. If your submission is published, we’ll send you free chocolate!

Copyright 2008 Artisan Confections Company