Domori is considered a reality of excellence in the world of super premium chocolate, the spokesperson of a real new culture of cocoa, based on an untiring search for the quality and purity of the raw material, which has made the brand competitive at world.
Thanks to its collaboration with the master chocolatier Fabrice Gillotte, Domori is pleased to announce the creation of the "Signature" line, in which the experience in the selection and processing of fine cocoa is placed at the service of the creativity of the best master chocolatiers for the realization of unique products.
The concept and design of a chocolate coating are an essential element for the development of a new product: the approach is very different, but at the same time complementary to the creation of a range of pralines or chocolate pastries. This is why cooperation between the company and the chocolatier is essential.
"I chose to work with Domori for various reasons but above all I was struck by the 25 years of experience in the selection and transformation of the best cocoa varieties.
The first product born from this collaboration was Arriba 64% FG.
Today the Arriba is still the protagonist of a new milk chocolate coating. Cacao Nacional, a rare variety of Ecuadorian cocoa that I appreciate because it allows me to express my sensitivity for chocolate to the fullest.
An intense and refined cocoa, with pleasant floral and fruity notes to which, in the new milk version, the intense aroma of milk and a pinch of salt are added to awaken the taste buds and emphasize the aroma of cocoa ", says Gillotte.
After more than a year of testing and research and development, Arriba 43% FG is born added to the Domori Signature Gillotte line:
- Arriba Nacional FG. 64%
Clean cocoa note. Excellent as a base for ganache with fruity, herbaceous and spicy scents.
It can also be used for recoating.
- Arriba Nacional FG. Milk 43%
Very low in sugar and exceptionally rich in aroma. An unusual milk chocolate: slightly spicy, without dominant notes of caramel or hazelnut.
Pleasant final note of fleur de sel.
From an early age, Fabrice Gillotte breathed in the sweet scent of his father's pastry shop around Paris.
At the age of 16, he decides to make it his profession and begins an apprenticeship in Avalon in the department of Yonne. In 1981 he began working and learning in three different Maisons, until 1985. It was then that he and his wife Catherine took over the "Au Parrain Généreux" pastry shop in Dijon, which his parents had bought. Here Gillotte was able to best express his passion for chocolate, giving free rein to his instinct and creativity.
In 1991, Meilleur Ouvrier de France Chocolatier- Confiseur was crowned.
Today, considered as one of the best chocolatiers in the world, he continues his pursuit of excellence, selecting and working with the noblest and rarest raw materials.
To discover the recipes made with the FG line Signature, please email to: firstname.lastname@example.org
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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.