Since 1993, Gianluca Franzoni, has been producing the finest chocolate containing up to 100% cocoa. The jewel in the crown of this manufactory is without a doubt their partnership with Hacienda San José. The Hacienda is located in the best cocoa growing region of Venezuela and is devoted to the re-cultivation of nearly extinct cocoa varieties such as the Criollo and the Trinitario beans.
The use by Domori of genetically pure Cocoa varieties like the Criollo is over 90% pure and relates to less than 10% of the worlds yearly harvest. With this in mind, the Domori Cocoa plantations are treated as treasures and are operated under the watchful eye of bio diversity inspectors. The precious beans, the fruit of the cocoa tree, are fermented and sorted with the greatest of care directly after harvest. They are then laid in the sun to dry. Only pure Criollo and Trinitari beans or grafting used to combine both are used to achieve perfect flavour. This process makes it possible for Domori; unlike most every other chocolatier on earth to make it’s chocolate without additives and emulsifiers such as soy lecithin.
Highly aromatic ingredients, gentle and careful hand working of the chocolates and Gianluca Franzoni, himself, who understands his craft. These are the elements, which combined; translate into a chocolate that is truly in a league of its own.
Domori in brief
- Domori uses only pure Criollo and Trinitario beans or a graft of both.
- The genetic purity or Criollo beans is incomparable in other chocolates at 90%
- The yearly harvest of Criollo beans is only 0.001% of the entire world cocoa bean harvest.
- No unnecessary additives or aromas are blended with the cocoa.
- Amongst one of the few companies in the world to make its chocolates without additives such as soy-lecithin
- Working the cocoa at low temperatures guarantees freshness, a flexible texture and the preservation of the natural aroma in the finished product.
- A range of chocolates with an unusually large assortment, all elegantly packaged.
The absolute premier league what cocoa taste is concerned. The finest and most original cocoa beans in the world, from Domori processed to premium chocolate, with the best and most unique flavor and quality. Just 0.0001% of the annual world cocoa crop accounted for Criollo. Rarely, noble and pure - a culinary feast for maximum enjoyment.
Six combinations of flavours, in 4.7 gr. napolitains, arranged in a precious box. An elegant container with Porcelana, Puertomar, Puertofino, Canoabo, Javablond and Chuao: the six Criollos at 70%, 4.7 gr. napolitains. Six different aromatic notes you can always take along.
Different origin, different nuances, together another outstanding Domori experience.
- Apurimac: flowers, caramel and cream. Very delicate, slightly sour.
- Arriba: hazelnut, banana and citrus fruits. Fresh and delicate.
- Sambirano: red fruit of a pleasant acidity. Soft and round, long sustained.
- Sur del lago: almonds and coffee. Delicate, round and sustainable.
- Teyuna: cashew and honey. Delicate and long lasting taste.
- Morogoro: strong character and aromatic cocoa taste
Extraordinary collective in 4.7 grams. Domori dedicates the new box to the lovers of synthesis. An elegant container with Apurimac, Arriba, Sambirano, Sur del Lago, Teyuna and Morogoro: the six Single Origins at 70%, 4.7 gr. napolitains. Six different aromatic notes you can always take along.
Light, pure, Domori.
Nacional Arriba Cocoa: a pleasure made in powder form, to be savoured in every single grain. It is light, just like when it sprouts from the fine cocoa bean, and also because it has no potash. In fact, thanks to its “noble” provenance, it has a pleasant aromatic profile that needs no flavour corrector, or to be more precise, it is the potash that is reserved for the less esteemed cocoa that makes it dark. It has hints of nut, banana and citrus fruits, joined with an extreme freshness and delicateness, making it an excellent protagonist in high level confectionery production, as well as in homemade desserts and in cocktails.
ILBLEND is the archetype of chocolate. A soft, rounded and balanced flavor - thanks to the Criollo cacao, the main ingredient of this quality formula. IL100% is an invention. A spell of noble plants, fermentation technology and production. A long-lasting flavor and an exceptional balance is the outstanding feature of this product from Domori.
Fruits and spices embosomed in dark Domori chocolate. The IGP hazelnuts from Piemont, the best in the world, is developing during the roasting, similar as cocoa, unusual flavors such as a natural connection. Thousands of years ago cultivated by the Greeks the Avola almond is now throughout the world-famous and emphasizes the flavor and the smooth taste of best chocolate. The ginger with his first citrus and then spicy scents, later takes on the sensual taste of a chocolate wave.
The small cocoa beans from Domori for the great enjoyment. For those who are addicted to pure cacao taste and cannot get enough of it. Whole peeled and roasted cocoa beans, which want to be enjoyed slowly, one after the other. The result of an exceptional pure processing: fermentation, drying and roasting focused on an optimum flavor profile.
The latest temptation of Domori; D-Fusion, equally stunning in four flavors. The combination of high aromatic chocolate from South America with Indian Chili or Guérande salt as well as white chocolate with Moroccan mint or fine illy coffee offers a special experience.
Giandujotto: Old school, a pleasure never tasted before.
A universal symbol of chocolate making art of Turin according to Domori. Traditional in shape, extraordinary in content: Arriba Cocoa is added to the authentic recipe giving it a soft and all-encompassing flavour. Produced without the use of moulds: each giandujotto is a small piece of artwork, unique and inimitable. The other varieties Vanilla and Cafe Cafe complement the Piedmont original recipe.
Cremino: Domori and Torino. A cube of smoothness.
A coating of fine Arriba Cocoa, together with the warm and delicate aroma of the precious vanilla from Tahiti and the friability of the fine Fior di sale. Inside, a heart of smooth gianduia. Three layers of velvety pleasure meet on the palate. There are three new cremini combinations: One with the unmistakable aroma of illy coffee, one with a rich pistachio taste and the third with fresh notes of orange and cinnamon.