/ Doug's Chocolate Republic /
Review: Dagoba Mint
Posted: 14 October 2010
The 59% dark chocolate was okay, but okay's not good enough in the Republic's books. To deliver okay when you're being marketed in the press as sublime is going to get your penalized in this territory. The mint didn't add a sensation of extravagance to the final product.
price/gram: USD 0.045
Cocoa %: 59
Dagoba's founder, Frederick
Schilling, worked in a high-end restaurant in Colorado.
His exposure to high end chocolate there is what led to the
later founding of Dagoba. From all the information I've read, Schilling does not appear to have been trying to
cash in on the organic-dark chocolate furor that ripped
through premium supermarkets in the 2000's. He's a man
dedicated to bio-sustainability. His interviews
reveal someone keenly interested in the nuances of different
cacaos the world over.
So I actually feel somewhat
guilty finding the Dagoba chocolates overrated. The
mint, with a darker base of 59% cocoa solids, doesn't fare
much better than the Dagoba Milk did. I'll admit that
I'm not partial to mint. Maybe that's because I've
never been blown over by any single mint bar I've ever
sampled, this one included. I do think that when you're a
company whose chocolates are being hyped into the
stratosphere and the prices charged are a premium over fine
Swiss product, then you have an obligation to knock
customers out in the taste department. As of December
2009, Dagoba wasn't performing this duty.
have to consider it ham chocolate -- (over) hyped artisanal
The 59% dark chocolate was
okay, but okay's not good enough in the Republic's books.
To deliver okay when you're being marketed in the press as
sublime is going to get you penalized in this territory.
The mint didn't add a sensation of extravagance to the final
product. The verdict: have a buddy in Australia
like Aussie Dave mail you over a few Nestle Club Extra Fine
Mints on sale than pay a premium for another one
USA is home to some great goddam chocolate. AMerican chocolate can be good, mates. Dagoba based in Oregon
loves to make mint chocolate, organic style. Founder Frederick Schilling enjoys dark chocolate and organic
chocolate. Come visit the Chocolate Republic with Doug of Doug's Republic and taste a bar of chocolate