New products Our single origin chocolates, all 68% dark, take you on a rewarding journey through the origins of cacao, while making a positive impact on producers and the environment. See our Origins page to learn about our partnerships in origin countries. PACUARE – COSTA RICAN CRU - Mild with low acidity, upfront red fruit and herbal overtones, finishing with golden raisin and light caramel. Made with cacao from an exemplary estate in northeastern Costa Rica and named after the wild Pacuare River. LOS RIOS – ECUADOR ARRIBA - Strong upfront cacao, leading to hints of citrus rind and ending with a balanced astringency speaking to the chocolate connoisseur. We're working with a group of farmers revive Arriba Nacional, Arriba's parent strain and a threatened ancient treasure.
MILAGROS - PERU (Fair Trade Certified). Warm, soft beginning with notes of coconut, banana, orchid and mace. Sourced from the Bay of Miracles (Los Milagros) - home to a 2,000-member co-op at the edge of the Amazon. More samplers for easy gift giving or rewarding yourself: "Baker's Dozen " (pure milk & darks), Pure Dark Sampler (Antioxidant rich!), Milk Sampler Chocolate accessories: Make your hot chocolate rich and frothy with an authentic Mexican Molinillo (below)

Quick Recipe Ideas Grate any pure dark chocolate into a fruit salad Chop up our Chai chocolate and sprinkle over ice cream Blend our nibs in a smoothie: banana, Sambazon Acai and Manitoba hemp powder

Catch up with us at the Green Festivals, a 2-day festival celebrating sustainable living with exhibitors, workshops, inspiring speakers and more. San Francisco, CA: Nov. 5-6.

Caught in Action: Media & Awards
The AP Highlighted our new factory and retail store (come visit!)
Food & Wine named Frederick Schilling one of 20 recipients of its 2005 Tastemaker Awards. This award recognizes "Top young talents who've changed the world of food and wine by age 35."
Food & Wine also deemed Dagoba a "Trendsetter and standard bearer" on the CBS Early Show. See the video clip!
Dagoba received the "Spirit of Organic" and "Socially Responsible Business" Awards. Chosen by peers in the natural foods industry, these recognize exemplary practives in sustainability and social responsibility.
TIME Magazine chose Dagoba as the "Best Flavored Organic"
The Food Network featured Dagoba on their "Unwrapped" show in a segment on organics.
Chocolatier Magazine included Dagoba in an article on organics, stating that "Many brands of organic chocolate have equally – if not more – complex flavors than conventional."
Our Xocolatl bar was a Finalist for Best Confection - NASFT Product Awards.

One more reason to enjoy Dagoba - Chocolate is rich with heart healthy antioxidants!

Alchemist’s Notebook – October 2005

Since our founding in 2001, we’ve been caught in a whirlwind cacao journey that has been a wonderful experience for me and everyone at Dagoba. The acceptance of our products, both domestically and internationally, has been overwhelmingly positive and I thank you for your appreciation. We are dedicated to continuing to lead the industry in innovation and sustainability by expanding our offerings and our mission of ecological and social sustainability. This summer I visited our partner farm in Costa Rica; a truly exceptional finca that produces the cacao for my favorite chocolate –Pacuare. The distinct flavor of Pacuare comes from a blend of high grade Trinitario with a high percentage of criollo genes. The farm serves as a dedicated wildlife corridor connecting critical habitat areas too beautiful to be imagined. Countless sloths give birth and raising their young on this farm, amongst the cacao. The sloths are being studied by Christopher Vaughn at the University of Wisconsin, Ocscar Ramirez from the Universidad Nacional of Costa Rica and Geovanny Herrera. Pretty amazing place! I also enjoyed working with the women's group pictured below- Amazilla - who make their own chocolate from the finca’s cacao. Dagoba will keep supporting their efforts.

I also collaborated on fermentation and drying experiments with a fellow chocolate maker and dear friend, Steve Devries of DeVries Chocolate. I then ventured north to Upala, near the Nicaraguan border to meet with farmers who abandoned their cacao years ago, due to low market prices. We encouraged them to reclaim their fields and let them know that with proper care, they can produce high quality sustainable cacao, and that buyers like Dagoba are willing to pay equitable prices for their crop. We are honored to witness this new beginning and support this project. As part of our cocoa-community, your spirit was felt on the journey and many thanks go to you. May we continue on the same path together to build a more delicious, sustainable and equitable future. Choco-Regards, Frederick