Dagoba Organic Chocolate is recalling 40,000 pounds of bars, bricks and drops because of high levels of lead in the products. The raw organic cacao from which the recalled chocolate was made came from a single supplier in Ecuador in a region of volcanic soils. Dagoba, founded in 2001, has built a reputation as a manufacturer of high-end chocolate, sold through specialty and organic foods stores. For the full story, click here.

There is a lot of interest these days in “healthy” and nutritious chocolate, as well chocolate items that cater to people with special dietary needs and/or special dietary requirements. These include chocolates for people who are lactose-intolerant or allergic to casein (a protein in milk) as well as people interested in Vegan products and environmentally sensitive products. Choco Soy soy-milk chocolates have been formulated for people like these. But how do they taste? ...

BruCo was introduced in 2003 into the US and I received samples from the importer and tasted the Rum/Vanilla combination with clients over lunch around the time of the Fancy Food Show in January. 

A little bit of France in a cup in this shore community in Westchester County, NY. Owned and run by Angela Ingrao, Cocoa is a small and very cute shop that serves up childhood favorites such as housemade turtles with confections from Fritz Knipschildt. Also on the menu: Some of the best hot chocolate you can find on this side of the Atlantic.

Let’s face it. Most white chocolates deserve their really bad reputation for the single reason that they have no flavor. But not this one. Read on to find out why.

Over the past three years or so, Dagoba Organic Chocolate has garnered the reputation of making some of the best organic chocolate bars in the US. Not only are the bars well crafted, but the flavor combinations—the work of founding alchemist Frederick Schilling—are spot on.