Archive for: May 2007

The Ashland Oregon company Dagoba, purchased by Hershey late in 2006, recently came out with some new chocolate bars. Like many other chocolate companies, they are looking to further enhance the perceived benefit of dark chocolate with the addition of other nutritious foods.

The Super Fruit chocolate bar has 74% cocoa solids with the added benefit of some of the world’s most antioxidant-rich fruits: acai, currants, and goji berries. Acai is a Brazilian berry with a tart and earthy flavor according to the Dagoba website. They report that Goji berries are from Tibet and have a flavor that is a cross between a cherry and a cranberry with a slight earthiness.

In addition, Dagoba has three other dark chocolate bars with the added ingredients of cacao nibs, lemon, ginger, and seeds containing omega-3 fatty acids (hemp, pumpkin, and sunflower seeds). Each of these dark chocolate blends and infusions has 68% cocoa solids. Do go to the Dagoba website to read more about these tempting dark chocolate bars.

La Siembra, a Fair Trade Certified and certified organic chocolate company produces a line of chocolate products called Cocoa Camino. There are a number of new Cocoa Camino dark chocolate bars that include such additions as peppermint, espresso beans, and cocoa nibs. The cocoa content of these new products ranges from 55 to 67%.

If you’re looking for a higher cocoa content look for the Cocoa Camino intense dark chocolate line called “Los Intensos.” These may not be some of La Siembra’s newest products but they are new to me and they sound delicious! Check out the Chilies and Spice bar, Cranberries and Almonds, and Matcha Green Tea. Each of these bars has 71% cocoa solids.

The Sweetriot chocolate company also has some dark chocolate treats. This company has fair trade chocolate and uses premium, high quality, and all-natural ingredients. The dark chocolate offerings from the past couple of years include dark chocolate covered cocoa nibs as well as straight cocoa beans. These are for the true dark chocolate lover!

I hope I’ve given you some ideas for some delicious new dark chocolate treats produced by socially responsible businesses in an earth-friendly, sustainable way. And small amounts are actually good for your health! Now what could be better than that?

Both European and American chocolate makers have taken note of the emerging interest in dark chocolate products. Consumers in growing numbers are looking for healthy dark chocolate products that have been ethically produced.

The cocoa manufacturer Callebaut recently conducted a survey of about 1000 consumers in each of five European countries: Belgium, France, Germany, Switzerland, and the UK. European consumers seem to be aware of the need to choose chocolate with a cocoa content of at least 70 percent to gain the potential health benefits cocoa has to offer. I don’t have statistics for the United States. I hope Americans are equally aware of this distinction.

What’s interesting is the difference in numbers of those choosing dark chocolate and the perception about the health benefits from one European country to another. French citizens are the leading consumers of dark chocolate and the dominant believers that chocolate with a high cocoa content is good for you.

Fifty-seven percent of French respondents reported consuming dark chocolate compared with 47 percent in Belgium, 40 percent of Swiss, 7 percent of Germans, and 35 percent of respondents from Great Britain. The British were also the most skeptical about the alleged benefits of dark chocolate.

Perception aside, chocolate manufacturers are responding to the increased desire for healthy and ethical chocolate products.

Venture Foods, a UK specialty chocolate maker, has expanded its line of Fair-trade, vegan, and organic chocolates. They have a Tangiers bar with 65 percent cocoa solids that includes orange oil and orange zest pieces. Another new 65 percent cocoa solids bar is the Marrakesh bar that contains cinnamon and nutmeg. Given the results of the Callebaut survey, I wonder if this company might not have been better off creating new chocolate bars with at least 70 percent cocoa solids?

Check back later this week for part 2 of this topic. Thanks!