“CHOCOLATE IS A WORLD”
Domori Chocolate was established in 1997 in Turin, Italy, a province known for its exquisite chocolates. Domori is certainly no exception thanks to founder Gianluca Franzoni’s dedication to sourcing only the highest quality cocoa. Also known as “aromatic cocoa,” the high quality cocoa brings a pure and intense flavor that’s absolutely incredible, even for those who have tried many varieties of gourmet chocolate. To create Domori chocolate and its unique aromatic complexity, Criollo cocoa is directly sourced from their plantations in Venezuela and processed every day in their facilities in None, Turin, with the a short and pure recipe. This choice is combined with their innovative productive process, where each phase is designed to preserve the aromatic notes naturally found in the aromatic cacao beans.
Domori Chocolate’s Story and Philosophy
Domori was founded by the creative mind and passion for nature, gastronomy and cocoa of Gianluca Franzoni. In 1993, after finishing his studies in Business and Economics, Gianluca arrived in Venezuela, where he fell in love with the magic of cocoa, deciding to develop a business model to reposition fine cocoa on the market.
For three years he lived in the field, experimenting with different varieties and post-harvest processing in order to preserve biodiversity and prevent the extinction of extra-fine CRIOLLO cacao.
Domori’s commitment to fine cacao has preserved the world’s rarest varieties, ensuring their unique aromas reach chocolate lovers globally. By focusing on delicate and low-yield crops, such as Criollo cacao, which represents only 0.01% of the harvest, Domori creates chocolates rich in fragrance while promoting biodiversity. As the first company to process only fine cacao, the expertise of Domori’s team is crucial in enhancing the cocoa’s natural flavors. From the beginning, Domori has championed the conservation of fine cacao, its environment, and the farmers who cultivate it, driven by a passion to reconnect with the essence of noble cocoa and engage all stakeholders in its journey.
How do Cacao Beans Become Award-Winning Craft Chocolate?
Domori’s innovation is based on a perfect combination: the finest raw materials in the world, processed with low-impact technology.
Domori’s meticulous attention to each production phase is essential to preserving the aromatic notes naturally found in the beans of the top varieties selected.
Roasting at low temperatures
One of the factors that influences the high level of acidity of chocolate is prolonged roasting at high temperatures. Low-quality cacao, which is submitted to an incorrect fermentation process, is often roasted at high temperatures. This is done to disguise the defects of the cacao beans.
In contrast to big industry chocolate, Domori focuses on careful selection of properly fermented cocoa that is naturally rich in valued aromatic notes. Hence a temperature of 120°C is sufficient for roasting Domori’s cocoa, further intensifying and enriching its aromatic profile.
Refining
Domori employs a low-impact processing method to refine cocoa nibs into cocoa liquor using a ball mill. In this process, cocoa nibs are placed in a mill with rotating arms that move stainless steel balls, generating friction that raises the temperature to 45°C, melting the cocoa butter and yielding cocoa mass with particles at least 10 microns in size. Traditionally, this mass undergoes conching to emulsify and reduce acidity, which can take up to 72 hours at 80°C, especially for lower-quality cacao. However, Domori selects only aromatic cacao varieties that undergo controlled fermentation, eliminating the need for conching to maintain the beans’ aromatic properties. The ball mill includes a water-cooled chamber to keep the temperature below 45°C, preserving sensitive aromatic components. This innovative method produces 200kg of cocoa mass in just six hours.
Distinctive Flavor Profiles
Rich Dark Chocolate
Exotic Origins
Domori brings out the unique flavor of each cocoa origin, all designed to celebrate the richness of cacao and offer a truly memorable tasting experience while staying “true to the bean.”
Exotic Infusions
What Our Customers Say
Domori Empowered Criollo 70% Dark Chocolate Bar
“I almost cried the day I found out Valrhona was no longer making their Palmira bar. It was made with the most exquisite Criollo beans. These beans are very delicate and prone to succumbing to fungus, which is what happened years ago, thus making the bean even more rare. So I was thrilled to see that WWC had Criollo bars. The Domori Fondente 70% blend is excellent. Smooth, rich and earthy in flavors I love so much in Criollo, with a very satisfying finish. Definitely a bar to savor slowly…”
-PS
Domori Empowered Criollo 85% Dark Chocolate Bar
“No question about it—this is my favorite dark chocolate. Intense without sharpness or bitterness, with woodsy and coffee notes. Highly recommended.”
-BR
Domori Arriba Nacional Ecuador 72% Dark Couverture Chocolate Drops
“After my first handful of disks, savored slowly in my mouth, I ordered my second bag immediately. Arriba Nacional has always been my favorite and Domori has done it right, capturing the complexity and intense flavor of the bean. My guess is that you will be ordering more than one bag as well.”
-CK
Indulge in Domori’s Exquisite Chocolate Selection
Elevate your tasting experience with their exquisitely crafted bars, each one revealing a rich narrative steeped in heritage and dedication to excellence that invites you to explore the flavors and stories behind each bite.