Tavolette d'Oro Awards 2025
Today, Saturday, February 15, as part of the event I Cioccolati del Mediterraneo (Maglie, Lecce – February 15-16), the 23rd edition of the Tavoletta d’Oro Award takes place, the most prestigious recognition for high-quality chocolate in Italy. Domori is once again among the winners of the 2025 edition, securing first prize in the prestigious Single-Origin category.
Domori wins with its Criollo Chuao 70% bar, reaffirming the excellence of one of the most distinctive aspects of its history and production: Criollo cacao. Domori is a direct cultivator of this rare variety in its plantations in Venezuela and Ecuador. Chuao is one of the finest Criollo varieties, standing out for its notes of hazelnut, dulce de leche, lucuma, and mamey, with a delicate acidity, remarkable sweetness, and roundness.
Tasting evaluations are based on rating sheets developed by Compagnia del Cioccolato, Italy’s most important chocolate association, bringing together professional tasters, industry journalists, experts, and refined connoisseurs. Over the past year, Compagnia del Cioccolato’s tasters have sampled more than 1,300 Italian chocolate products, divided into 16 categories. Following a meticulous selection process through regional tasting panels, 95 products advanced past the first evaluation phase, achieving a score above 85% and earning a place in the final selection.
The company, based in None (TO) and part of Polo del Gusto, is recognized for its commitment to enhancing the finest cacao varieties, including Criollo—one of the rarest and most prized—which Domori cultivates directly in Venezuela and Ecuador.
The Tavolette d’Oro are Italy’s most authoritative awards for high-quality chocolate. Evaluations follow the tasting sheets developed by Compagnia del Cioccolato. Each year, the award identifies the best Italian chocolatiers, recognizing both artisanal and small-scale industrial productions across a broad selection of 16 different categories, ranging from dark chocolate to single-origin dark, milk chocolate to gianduja, and more.