Low Impact Process

Our innovation is based on a perfect combination: the finest raw materials in the world processed with low impact technologies.

Domori curates the process starting from the plantations, from the strategic grafting of the world’s best cacao varieties in order to create the ideal flavour profile.

The careful attention of every stage of production is crucial to preserve the aromatic notes that are naturally present in Domori's selected cacao beans.

1. Roasting at Low Temperatures

One of the main factors that influences the elevated acidity of chocolate is extensive roasting at high temperatures. Poor quality cacao that undergoes incorrect fermentation is often roasted at high temperatures in order to burn the beans and hide their defects. Domori roasts the cocoa beans at a temperature of 120° C, a temperature 30° C lower compared to the 150° C at which cocoa beans are traditionally roasted during industrial chocolate production.

2. Refining and the Ball Mill Method

Domori’s low impact processing method transforms the cocoa nibs granella into liquer through the innovative use of our ball mill. The granella is transferred to a mill equipped with rotating arms which moves the small stainless steel marbles. The friction generated by this movement causes a temperature increase of 45 ° and the consequent fusion of cocoa butter. This is how the liquer is obtained, also known as cacao paste. The ingredients needed to compose the chocolate recipe, such as cane sugar, are added at this stage. Then, the chocolate is mixed until the particles reach a size of less than 10 microns.

Traditionally, once refined, the cocoa paste moves on to the conching process, necessary for the emulsion and the acidity reduction of the liquer. This process can last up to 72 hours, during which the cocoa paste reaches a temperature of 80°C with a consequent evaporation of acidity, which is highly volatile. Haven chosen to process only aromatic cocoa and selecting the best raw materials subjected to controlled fermentation, Domori does not use the conching method, since there is no need to reduce excess acidity. We want to preserve all of the aromatic properties present in our high quality cacao varieties.

The ball mill is in fact equipped with a water-cooled chamber, used to prevent the temperature generated by the friction of the marbles from exceeding 45°C, over which you could lose aromatic components. Thanks to this unique production process, Domori is able to produce 200kg of cocoa paste in 6 hours.

3. Short Recipe

Less is more. That's why Domori's chocolate contains only two ingredients: cocoa mass and cane sugar. There is no additional butter than that naturally contained in the cacao beans, no added vanilla flavoring and no soy lecithin used as an emulsifier.

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