Dagoba is a maker of fine organic chocolates. It's an interesting company, though it's now a wholly owned subsidiary of Hershey. Even now, though, Dagoba adheres to the original principles of the founder, Frederick Schilling. Schilling was interested in chocolate production based on sustainability and quality ingredients.

This particular bar, the Dagoba Xocoltl bar is a 2 ounce bar of chocolate is very dark, 74% Cacao bittersweet chocolate, embedded with Cacao nibs, and finely ground chilies, in a deliberate attempt to emulate the chocolate liquor that was central to Aztec culture. I've written about the drinking chocolate version of this bar here. The bar is quite enjoyable; the nibs especially add to the experience. The chili is definitely present, but it's not at all over-powering. It's a nice combination of flavors, though the texture is a bit unusual (think of a chocolate bar with embedded espresso beans). I like it, but I think the drinking chocolate version is much better. For one thing, there's a hint of cinnamon in it, that is unfortunately lacking in the bar. But the bar, in addition to cacao and cocoa butter, and vanilla extract, organic sugar, has nutmeg oil, and maca.

Maca is a traditional ingredient in the Aztec ancestors of modern chocolate Botanically, Lepidium meyenii is a staple, even now, of Aztec diet. It is traditionally seen as an aphrodesiac; the curious can read more here.