Chocolate's rich history dates back to ancient times. Early Mayans revered cacao as a drink of the gods. Aztecs used cacao beans as currency. In 2001, our founder Frederick Schilling became intrigued by this legacy, and started making his own organic chocolate. Ingredients included Chai tea spices, chilies and dried rosehips. As word spread, demand grew.
This passion soon evolved into a business with a mission: to craft deeply satisfying chocolate in a socially responsible way. Its name — DAGOBA chocolate — comes from the Sanskrit word for temple.
In sourcing its ingredients, the DAGOBA company forged partnerships with cacao growers and their communities, encouraging farmers to grow organic crops. In Oregon, the DAGOBA factory honors the earth's limited resources by reducing energy consumption, using recyclable packaging and striving for zero waste from farm to consumer.
In 2006, DAGOBA chocolate was purchased by the Hershey Company, and the company's commitment to responsible sourcing and sustainability remains strong. DAGOBA chocolate continues to make advancements in sustainable farming and preservation.
In 2012, DAGOBA chocolate teamed up with the Rainforest Alliance, an international nonprofit organization that works to conserve biodiversity and promote the rights and well-being of workers, their families and communities.