The Short Recipe
1. Cocoa Mass (70% and above)
2. Cane Sugar (30% or less)
To create Domori chocolate and its unique aromatic complexity, Criollo cocoa is directly sourced from our plantations in Venezuela and processed every day in our facilities in None, Turin, with the a short and pure recipe.
This choice is combined with our innovative productive process, where each phase is designed to preserve the aromatic notes naturally found in the Criollo beans.
The Criollo Tasting Code
On the palate, our tasting code evaluates three perceptions: scent, taste, and touch.
Intensity, Complexity and Finesse
Sweetness, Bitterness and Acidity
Tactile finesse, Astringency and Roundness
A sheer mass of different Criollo cocoa varieties, which creates a unique sensory experience.
The persistence and balance are perfect, the flavour nuances are endless.
It is extraordinary elegant and is perfect for those who want to discover the authentic nature of cacao, without compromises.
The elusive Criollo in its most primitive form, roasted and winnowed.
A chance to taste the aromas of our plantation where the main of chocolate is born. Extraordinarily aromatic and persistent, these aromas sing of the origin of the unequalled refinement of Domori chocolate.
We are committed to save the world's most prized cacao varieties from extinction, preserving their original aromas and making them accessible to the great chocolate enthusiasts all over the world.
Cream, honey and dried fruits. Great sweetness and roundness.
Chuao is an ancient variety of Criollo cacao which takes its name from the plantation and the Venezuelan peninsula where the seeds were born and subsequently selected throughout the centuries.
The beans are completely white and give the chocolate a great sweetness and roundness with notes of cream, honey, and dried fruits.
Cream, dates and almonds. Extraordinary roundness and great persistence.
This Criollo variety is originally from the forest located between the Venezuelan states of Yaracuy and Carabobo.
It was saved from extinction and cultivated in the Domori plantation at Hacienda San Jose, in Venezuela. Its notes include cream, dates and almonds, an extraordinary roundness, and great persistence.
Dried fruits and honey.
Guasare is a rare variety and the mother of all Criollo, and has been grown in the Domori plantation in Venezuela since 2002. Among chocolate tasters, it is famous for its finesse, characterized by aromas of dried fruit and honey. This is a perfectly executed Criollo.
Apricot jam, cream and dried fruit.
Ocumare 77 is recognizable by the greater roughness of its cacao pod compared to the other Ocumare varieties. Its cultivation in purity is very rare because the plant often has empty beans inside the fruit. This variety features notes of apricot jam, cream and dried fruit. Excellent roundness and persistence, with low acidity and bitterness.
Caramel, tobacco, nuts and dates.
This Criollo was recently recovered and represented a true challenge. By continuing to believe in its potential yield, resistance and in its structure, the result was a success: an aromatic harmony of caramel, tobacco, nuts, papaya, berries, mushrooms, and dates.
Cherry jam, cream and almond.
This is a recent Criollo variety, planted in the Domori plantation in 1998. It is the first recovered Criollo cacoa in the world, which has been understood and interpreted both in the terroir and in the fermentation of the beans. The Puertomar highlights a giant leap forward in research and in taste. It has notes of cream, spices, almond, and cherry jam, paired with an excellent sweetness and roundness.