This is the first time I'm updating the blog from Massachusetts. I tried to update the other night but my internet has been really slow lately, presumably because of MJ? Anyway. This bar appealed to me for two simple reasons: lemon confections are good, and ginger is good. A lot of people apparently balk at the idea of lemony chocolate. It didn't sound so gross to me, though. Discuss? Here is the information:
Dagoba: Lemon Ginger
Cocoa content: 68%
Notable ingredients: lemon; crystallized ginger
Dagoba, it seems, has been adding a lot of new bars into the mix recently. I've had quite a few: chile blend, lime, lavender, all sorts of berries, etc; in fact, I now recall thinking it was weird that they had combined lime with chocolate, because it seems like too acidic and sharp a flavor to go with the earthiness of dark chocolate. Lemon didn't strike me that way, probably because I'm much more used to lemon desserts than lime ones.
But this stuff never became a problem, because I barely tasted any lemon over the course of 4 nights I spent eating this bar. I have a possible explanation though: I've had a cold this week, and haven't really tasted any subtle flavors in a few days. I know it's unfair to Dagoba to subject their product to my criticism under these circumstances, but I've such a line-up of chocolate that I couldn't really take a week off.
Anyway, I'll have to base my conclusions about this bar on what I did taste, which was just ginger. That was nice, but certainly no different from other ginger bars that I've had. I also had a complaint about the perforations on a Dagoba bar. For some reason it never bothered me before, but I just hate it when I can't break off pieces evenly for my friends to try. These individual pieces are sectioned in long, thin strips across the width of the bar. It was nearly impossible to break along the lines, especially as the bar got smaller. For a relatively good ginger/chocolate blend, I award this bar a B.