Monthly Archives: January 2008

Dagoba Chai

The Dagoba Chai bar is 37% cacao milk chocolate with crystallized ginger and spices.  Nice and warm on a cold winter day.  I’ve tried several Dagoba bars before — my favorite being the Dagoba Seeds bar — and I was pleased with this one too.

The chocolate here is quite brittle — shattering when bitten into.  I prefer to hold the chocolate on my tongue until it melts.  The chocolate is background for the ginger and spices.  It’s sweet and creamy and offsets the mildly spicy ginger nicely.  The "spices" noted in the description of the bar are added through the use of essential oils, rather than ground spices, giving the bar an overall smoothness which you don’t often get with this type of confection.  The overwhelming flavor is cardamom, with a bit of cinnamon, pepper and anise — the Dagoba website notes that they also use ginger oil and clove oil. 

If you are a fan of chai tea, give this bar a try — I think you’ll really enjoy its understated spiciness.  Pete purchased this bar for me at Hannah’s Bretzel in Chicago, but you can purchase it at the Dagoba website or Chocosphere.

Amedei — Chuao


Amedei Chuao is a 70% cacao chocolate made from Venezuelan beans. It is intense and complex — not to mention smooth. At first you taste a touch of ripe fruit, followed by a hint of spice — I tasted cinnamon — then raisins. Overall, the chocolate is dry on the tongue with a lingering sweetness.

Amedei is proving to be a winner — I also loved the Amedei Cioccolato Al Latte Bianco Con Pistacchi which I tried last year.

This was a gift from a co-worker of my husband, but as usual Amedei is available at Chocosphere .