Chocolate according to Domori
Domori was the first company in the world to create a chocolate tasting code, which involves all five senses to discover the infinite shades of cocoa.
Taste, in particular, should not monopolise the tasting experience, leaving room for sight, smell, touch and even hearing, for an all-round appreciation of the qualities of aromatic cocoa.
The steps to follow to taste chocolate are simple, follow them and immerse yourself in a unique sensory experience..
Chocolate doesn’t have to be black but it must have mahogany reflections, cinnamon red. The intensity of the color increases with the roasting of the beans and is reduced according to the percentage of cocoa mass used.
The surface should not have a white patina, but should be glossy. The process that affects the gloss is tempering. With time, it can be compromised by the high temperature that brings out the sugar crystals or cocoa butter. The appearance must also be homogeneous, without stains and color differences.
The bar, while being broken, must produce the characteristic "snap", that is, a dry noise. In addition, the speed at which chocolate melts in the mouth is determined by the presence or not of sugar, which affects its fusibility. Good quality chocolate must not be either astringent, nor flooding, but creamy and round.
Through the taste evaluation can be perceived the levels of sweetness, acidity and bitterness. These parameters are directly related both to the natural characteristics of the raw material and to the type of recipe proposed. Good quality chocolate must have a balance between these parameters, without excessive peaks.
There should be no burning odors, mold, over-fermentation or other unpleasant odors. The sense of smell can be direct or indirect, when the aromatic molecules are perceived through the tasting. With chewing, the taste buds capture the aromas, extremely varied: dried fruit, ripe fruit, tropical fruit, flowers, spices, wood, tobacco, leather, bread fragrance, cream of milk. Olfactory perceptions may also include:
Intensity: It is the evaluation of the volume of a single aroma.
Wealth: It is the evaluation of the number of different aromatic tones.
Fineness: It is the evaluation of the overall quality of aromas.
Persistence: It is the evaluation of the duration of aromas on the palate.
Chocolate bars, elegant gift boxes, chocolates and gastronomic specialties. Order your products from our shop and get them delivered to your doorstep
The intuition of excellence
The uniqueness of Domori lies on its achievements, on the sole usage of fine cacao with its simple "bean to bar" recipe, recovering on the field the biodiversity of Criollo and creating an exclusive tasting code for the most precious varieties.