I swear to God, just last night my wife and I shared a Hershey’s milk chocolate with almonds, and she remarked that a recent gifting of organic chocolate bars that we (mostly she) just finished up had maybe turned her off her love of Hershey’s chocolate. It was a bit…waxy after eating the higher-grade stuff, I’ll admit, though I love me some cheap-ass chocolate– you know those gold coins? They’re my favorite, followed closely by the little Krackel-esque chocolate eggs that are always around at Easter. mmm, cheap and stale holiday chocolate…

So what does Hershey do? They go and buy Ashland-local Dagoba Chocolate in an attempt to focus on the “high-growth premium chocolate segment.” While it’s not mentioned in any of the releases I’ve perused, I have to wonder if part of Dagoba’s reason for selling has to do with their recall earlier this year because of high quantities of lead. Organic lead may be, but my guess is it wasn’t a highly requested flavor.

**and the title is just because I can’t see “Dagoba” without thinking “Dagobah” and hearing Yoda’s croaky voice telling me that “good chocolate is, yes, hmm.”**

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