Quality Comes Full Circle
We are dedicated to the Art of Chocolate Alchemy™: transforming the finest cacao - the prima materia - into edible gold. This ensures that you experience this sacred food of the gods in its purest and fullest form, including variations across origins and crop years that reflect the ebb and flow of the tides of life. The result: pure perfection.
We start by seeking out exceptional beans, hand selected direct from the source. In medling these into each of our products, we use artisan methods, high grade inclusions and strict quality assurance guidelines. This ensures that the results reflect the finest qualities of cacao while offering an enlightening, multi-dimensional experience that sets a new standard. We create our flavor infusions with intuitive innovation: seeking to provide an experience that is both enlightening and satisfying.
Our approach to quality also embraces our customer service, operations, relationships with suppliers and our community, and much more. Whatever we do as Dagobians, we want it to reflect our dedication to exceeding your expectations and making the ordinary extraordinary. May you savor slowly, and share in the rewards of Full Circle Sustainability.
To help you explore this path of pure perfection, we offer the following as a guide in your journey. We invite you to open your senses fully to the world of cacao.
You can download a PDF version for home tasting parties here, and order Tasting Kits in our On-Line Store to start your travels into the richness of cacao.
The Art of Tasting Chocolate
Chocolate – like any fine food – offers diverse and numerous rewards
when experienced slowly and with full attention.
Step out of the race into a moment of intimacy by clearing your mind
of all thoughts and cleansing your palate with pure water.
Warm a piece of Dagoba chocolate between your fingers and place the
ancient edible under your nose and inhale intently, noting the aromatic nuances.
Place a small piece of chocolate onto your tongue and let it melt slowly.
Notice the complex flavor profiles that unfold.
Contemplating, explore the experience for a few minutes.
DAGOBA’s Tasting Notes
Sambirano 65%. Madagascar Trinitario. Sourced from Madagascar’s Sambirano region, a biological jewel that nurtures cacao and many unique species. Light, complex flavor with distinct citrus notes, expressing the biodiversity of its surroundings.
Pacuare 68%. Costa Rican estate cru . From an exemplary, biodiverse estate in Northeastern Costa Rica this has a flavor as deep and rich as the country’s rainforest gorges. Upfront berry, fruit and golden raisin, with a lingering finish of hazelnut and caramel.
Los Rios 68%. Ecuador Arriba Nacional . Ecuador ’s Los Rios region is known for this exceptional varietal, fed by the rainforest and its life-giving waters. Upfront cacao, hints of flower and citrus rind and a balanced astringency, varying slightly across harvests.
Milagros 68%. Peruvian, Fair Trade Certified . A delicate treasure from the Bay of Miracles (Los Milagros) at the edge of the Perivuan Amazon. Notes of banana, orchid and warm spice. Long, intense, complex ending with increased sweetness and nuances of pineapple. Round, velvety mouthfeel.
Conacado (73%) –Dominican. Sourced from the Conacado Cooperative, leaders in ecological stewardship and the merengue! Strong cacao flavor with a marked earthiness and notes of spice and fruit.
Prima Materia 100% – 100% pure cacao - edible gold for baking or eating . The darkest bar in our collection, this has no sugar or sweetener added . The cacao purist will enjoy this carefully blended, piquant bar.
Milk 37%, Dark 59 %, New Moon 74%, Eclipse 87% –An exceptional quartet of semisweet, bittersweet, extra bittersweet and milk made with our signature mélange of origins. This year’s blend features notes of raisin and fig. Our 59% was rated Best Dark Chocolate by the SF Chronicle.