Legacy of Domori

The Founder

Founded in 1997, Domori is the brainchild of Gianluca Franzoni with his creative mind and passion for food and cacao. In 1993, after his studies in Economics and Business, Gianluca arrived in Venezuela where he fell in love with the magic of cacao, deciding to develop a business model for repositioning fine cacao on the market. He worked on the field for three years, experimenting with different varieties and postharvest processes, in order to protect biodiversity and prevent the extinction of extra-fine cacao Criollo. Gianluca Franzoni has always been personally involved in selecting the raw materials, constantly improving the fermentation and production process.

DOMORI NIBS: TWO STEPS TO EXCELLENCE

1. FINE CACAO

A great intuition: saving the finest cacao varieties from extinction, preserving the original aromas and making them accessible to great chocolate enthusiast all over the world. Being the first to process only fine cacao varieties: a brave choice considering that these are the most delicate, rarest and less productive varieties.

In fact, fine cocoa represents only 10% or the global cacao harvest, while Criollo, the rarest variety amongst all, just the 0,001%. This brave choice enables to produce a chocolate with a wide range of aromatic bouquets also respecting and protecting the biodiversity of cacao. Domori has always fought to protect these precious cacao varieties, their natural habitat and the farmers who work in the plantations. 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.

ANALYSIS AND TESTING

Domori assesses the compliance of the cacao beans with its rigid qualitative standards: samples of cacao undergo severe biological analysis 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 not perfectly fermented beans in the chocolate production process 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 humidity, the absence of cadmium, lead, ochratoxins and other fungi or bacteria.

LOW IMPACT PROCESS

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 a little bit of daring: 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. For example, the roasting process, the step that is fundamental to define the final aromatic profile of the chocolate, is performed at low temperatures. This is the only way to get the extraordinary aromatic notes of fine cacaos without losing their organoleptic features.

› Roasting at low temperatures

› Short formula: cocoa mass and sugar

Roasting at low temperatures

Traditionally, most of the producers in the chocolate industry process the cacao by roasting the cocoa beans at high temperatures, 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.

This stage of the chocolate making process is extremely important to guarantee the satisfactory palate toward which Domori is constantly working. A higher roasting temperature would result in dispersing the inner flavors of fine cacao and, even worse, in affecting the chocolate bar with unpleasant notes of over burnt beans.

DOMORI SHORT FORMULA AT HOME

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.

AT HOME PRODUCTION

The recipes we advise using only have two ingredients and are very straightforward, as simplicity in chocolate making in our eyes is the only way to achieve the best result possible.

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