Founded in 2001, Dagoba Organic Chocolate seeks
to create the world's most exquisite organic chocolate, following
the highest standards of ethics and ecological sustainability.
All of Dagoba's products have been Certified Organic since the
company began operations (making it the first US manufacturer
to offer only Certified Organic chocolate and cocoa).
Dagoba also offers the widest range of Fair Trade Certified
chocolate and cocoa products - including bars, baking essentials,
hot chocolate and dragees. These are available in retail and food
Dagoba has become the highest regarded organic chocolate on
the market, rated "Best Organic Bars" by Food &
Wine in 2001, "World's Best Chocolate" by CNN/Money
and "Best Dark Chocolate" by the San Francisco Chronicle.
Dagoba is constantly being measured against by leading organic
chocolate brands and conventional brands from around the world.
In blind taste tests, Dagoba maintains its lead position as an
exquisite and outstanding chocolate product in the world.
Dagoba's unique quality is the result of umcompromising and strict
basic fundamentals that only the finest ingredients are to be
used. Its tantalizing offerings are made from the finest grade
organic beans and purest ingredients.
The Company's mission was to create not only the finest and most
exquisite chocolate but also a chocolate that can be enjoyed by
everyone. Dagoba chocolate is GLUTEN FREE, VEGAN, KOSHER CERTIFIED
and truly 100% ORGANIC. Sweetness in Dagoba products is derived
from evaporated cane juice.
Frederick Schilling, the founder of Dagoba Organic Chocolate,
knows that using the finest quality ingredients is the basic essential
to yield the best results. Coupled with the sensitivities and
skills of a chef, he elevated the tastes and flavour platforms
of the chocolate.
As he started to research more about the chocolate industry,
it became very clear that the importance of supporting sustainable
grown cacao farms was intrinsic to the health of the rainforests
and also in encouraging the growth of rare and dying breeds of
"Most of the chocolate on the market is made froma variety
of cacao named "forestero". It is a very strong strain
that is resistant to disease, therefore making it easier to grow
and with better yields. However, the flavour of these beans isn't
ideal for the specialty chocolate trade. As these beans have more
acidic and bitter notes, more sugar needs to be added to the chocolate
to mask the perceived undesirable flavours".
Dagoba chose to use the strains of cacao known as "flavour
beans". These offer more delicate notes and softer flavours,
BUT are harder to grow, and are not being replanted or supported
by cacao farming communities at large. Schilling believes that
if true chocolate is to be kept in existence, the makers of chocolate
must support the farmers financially, by paying a premium, so
that they will take the extra effort and frow the quality varieties
Dagoba Organic Chocolate is family owned and operated, and manufactures
everything in small batches at its 100% organic facility that
is powered entirely by renewal energy. The Company is leading
the industry into new realms and uncharted flavour landscapes.
Dagoba's commitment to its customers and the environment has led
it to quickly become the highest regarded organic chocolate in
Dagoba is available for the retail trade and food service industry.
Please talk to us to be part of the exciting Dagoba family.
Contact us at email: firstname.lastname@example.org
Dagoba Retail Range
Dagoba Food Service
CAN DEPRIVE THE BODY,
THE SOUL NEEDS CHOCOLATE"