Legacy of Domori


In 1997, Domori’s founder Gianluca Franzoni had a great intuition: to save the finest cacao varieties from extinction and to make them available to chocolate afficianados around the world. Working in South America, he experimented with the rarest and most delicate varieties and post-harvest practices in order to protect biodiversity and prevent the extinction of extra-fine, Criollo. In 2002, Domori invested in a joint venture project with Hacienda San José (Venezuela), bringing back six varieties of Criollo cacao, creating a universal heritage that is unique in its biodiversity. So from the beginning, Gianluca has been personally involved in selecting the raw materials, and constantly improving fermentation and production processes. As a result, he has repositioned fine cacao in the marketplace.


DOMORI NIBS: two steps to excellence


Fine cocoa represents only 10% of the global cacao harvest, while Criollo, the rarest variety amongst all, just the 0,001%. Domori’s bean sourcing practices allow makers to produce  chocolate with a wide range of aromatic bouquets also respecting and protecting the biodiversity of cacao. The company has always fought to protect these precious cacao varieties, their natural habitat and the farmers who work in the plantations.

Analysis and Testing

Domori assesses the compliance of the cacao beans with its rigid qualitative standards: samples of cacao undergo stringent biological analyses and the traditional cut test. Once the beans pass all these steps, they are properly processed. A professional panel composed of expert tasters then evaluates samples of chocolate bars produced with those beans. At the end of the entire process, Domori sends its feedback to the supplier, asking to proceed with the purchase or communicating any defects.

Biological Analysis and Cut Test

The cut test reveals the fermentation level of raw cacao beans. It consists of cutting a sample of cacao beans to evaluate the internal color. Domori accepts only those lots of which 70% of the sample tested reaches the standard quality (well-fermented beans with no visual defects). Processing poorly fermented beans may result in defective chocolate aromatic profiles and inconsistencies in final products. Domori inspects the cacao beans also through a deep biological analysis, assessing their compliance with all the standards and the limits provided by the law. During this phase, the technicians check all the values related to moisture such as, the absence of cadmium, lead, ochratoxins and other fungi or bacteria.


Each production phase is designed to preserve the aromatic notes naturally found in the beans of the best-selected varieties. This is the only way for Domori chocolate to preserve the nature and original essence of cacao.

The raw materials, even if they are the best, are not enough. To create an exclusive chocolate, you need to be bold:  this is why every day in its facilities in None, Turin, Domori processes the cocoa beans using innovative and sustainable machinery, technologies and production methods.

Roasting at low temperatures

The roasting process is a fundamental step in defining the final aromatic profile of the chocolate. It is performed at low temperatures in order to obtain the extraordinary aromatic notes of fine cacao without losing their organoleptic features. Traditionally,  most producers in the chocolate industry process cacao by roasting the cocoa beans at high temperatures of around 150°C. Domori roasts its cacao beans at a lower temperature, between 100°C and 120°C, in order to preserve the extremely fine aromatic notes of its cacao.

The roasting stage of the chocolate-making process is extremely important in order to guarantee the best-tasting chocolate for which Domori is constantly striving. A higher roasting temperature would result in dispersing the inner flavors of fine cacao and, even worse, in imparting over-roasted or even burnt notes to the chocolate.



It is very easy to apply the Domori short formula when making chocolate at home.

Domori only uses two ingredients in its dark chocolates: cocoa nibs and cane sugar, and this is what we advise for you to use to preserve all of the incredible natural aromatic profiles of the different Domori nibs.

You may choose to work in purity with nibs of only one origin, creating a Single Origin Bar, or mix nibs of different origins to make a Blend Bar designed by yourself matching perfectly the aromatic profile that most represent your taste.

The aromatic profile changes depending on the origins of the nibs or on the blends you wish to make but also on the amount of sugar you decide to use.

Sugar helps aromas to open up to the palate so also a different percentage of sugar will influence the aromatic profile of your final product highlighting certain characteristics depending on the nibs.

The recipes we advise using only have two ingredients. They are straightforward, as simplicity in chocolate-making, in our eyes, is the only way to achieve the best results.

To choose the recipe that best answers your needs, choose the percentage you would like your chocolate to be (70/80/90/100%) and the amount you would like to produce. The table below will help you out with ingredient quantity. For production tips and information, please see the Premier Chocolate Refiner Instruction Manual.