Comments on: Dagoba Lavender Blueberry & Milk Chocolate

By: Hovawart

Hovawart — Mon, 28 Dec 2009 16:28:48 +0000

I had a lovely black pepper chocolate in Scotland, spring of ’08. Seems like it was a major company but I have never seen it here.

By: Juliet (taste tester for this review

Juliet (taste tester for this review — Fri, 04 Sep 2009 11:15:49 +0000

i totally argee with you on that one Carly they should too! by juliet fraser

By: Carly

Carly — Fri, 14 Aug 2009 09:57:47 +0000

Hey Mum! The milk was really creamy and snapped easily. The Lavender one was quite interesting. Somone like Mum (tries lots of weird varieties of chocolate) would love this for something quite different, but really nice in it’s own special way. I think Dagoba should make more flavours of chocolate now, like Lindt and Cadbury and Nestle. It’d be good to see what they’d come up with.

By: Kath Lockett

Kath Lockett — Mon, 27 Jul 2009 22:11:39 +0000

And a great and willing reviewer you were too, young Juliet!

By: Juliet(taste tester for this review)

Juliet(taste tester for this review) — Mon, 27 Jul 2009 08:06:33 +0000

i love it. It melts in your mouth its so yummy i recommend it to anyone
by Juliet(taste tester for this review

By: Ellira

Ellira — Tue, 28 Apr 2009 21:39:56 +0000

Good to know not all Dagoba’s lines are horrible. I tried the chilli and chocolate nibs one last summer, and it was the foulest chocolate I’ve ever eaten. Tasted like cardboard. It’s still kicking around my room somewhere (the mark of good chocolate in my house is how short a time it exists! Eight months is not good).

By: river

river — Tue, 28 Apr 2009 07:58:27 +0000

“…the first ingredient remains cane sugar but somehow the cacao butter and milk have combined to produce something exquisitely velvety and creamy.”

It’s all in the conching process. Speed and timing need to be perfectly aligned. Obviously they’ve got it right.

Love your reviewers.

By: cheri

cheri — Fri, 24 Apr 2009 02:59:26 +0000

I actually know the wonderful little lavender farm where Dagona gets there lavender oil. It’s called Peace Valley Lavender inBucks County PA. I’ve used their lavender by infusing it to make a lavender honey ganache for hand dipped chocolates. Their lavender makes fabulous chocolates.

By: Kristin

Kristin — Thu, 23 Apr 2009 18:25:32 +0000

If you are impressed with the 37% milk bars, you should be trying Coppeneur’s Hacienda Lara 62% Milk chocolate bar or Michel Cluizel’s 50% Milk.

By: Christine

Christine — Thu, 23 Apr 2009 11:27:04 +0000

I still haven’t got around to trying Dagoba. Must put it on my list (especially the lavender one)