Once in a while I come across a product that gets me genuinely excited. Dagoba Organic Chocolate is my new obsession. After all of the confusion about what it means to be truly organic, Dagoba is proving to be the real thing.

I’m not the only editor at LIME who’s pro-Dagoba. Valerie Reiss recommends the spicy hot chocolate, Hillary Rosner praises the company’s fair trade practices, and Kat give the chocolate a shout-out in her review of the best chocolates available today. Yet there’s still more to say about this delectable, earth-conscious treat.

Dagoba uses certified organic cacao, which means that the beans are grown without chemical pesticides or fertilizers, they aren’t fumigated with methyl bromide, and they are never mixed with non-organic beans. Additionally (this is part of my excitement), Dagoba chocolate is processed on equipment and in a facility that is soley dedicated to manufacturing of organic chocolate. The company is the first US chocolate manufacturer to use a dedicated facility.

The blueberry and lavender bar is one of the most divine chocolate experiences I’ve had [note: all of the additional ingredients included in Dagoba chocolate are also 100 percent organic]. Rich, dark chocolate infused with lavender essence wrapped around chewy dried blueberries. Yum.

This is not chocolate you save for Valentine’s Day. See for yourself.