Domori has been established in the gourmet world for years, receiving international awards for the quality and purity of its product but also for its status as a standard in chocolate tasting.

The growing demand of high quality chocolate by professionals and the strong quality-based values of  Domori is how the profesional line was born: a way to combine the passion for chocolate excellence of Domori and pastry chefs all over the world.


Size: 500g blocks.

Origin: Domori’s native heart lies in Venezuela, at Hacienda San Josè: a farm where Domori has been working for years to recover biodiversity and cultivate Criollo cacao.



Organoleptic Features: Puertomar is a recent Criollo variety planted in Domori’s Venezuelan plantation in 1998. It is the first example in the world of a Criollo Cacao being recovered, understood and interpreted through its territory and fermentation methods: an enormous step forward in research and flavour. The result offers notes of cream, spices, almonds and cherry jam, with excellent sweetness and roundedness.

Classification: Vigorous and full of aromas, this cacao variety has red, irregular-shaped beans.

Available in 75% Dark Chocolate.


Organoleptic Features: Puertofino is from a Domori plantation on the Paria peninsula in Venezuela. It is a Criollo that has recently been recovered, a challenge that inspired us to believe in its potential yield, resistance and structure. A success, represented by a harmonious blend of caramel, tobacco, walnuts, papaya, forest fruits, mushrooms and dates.

Classification: Rounded, red Ocumare 67 (Puertofino) is 90% Criollo. A cacao variety that has recently been recovered by Domori, with a good potential yield and strong resistance..

Available in 75% Dark Chocolate.


Organoleptic Features: Chuao is the most famous of all Criollo varieties. It was first grafted in Domori’s Venezuela plantation in 2002 thanks to the selection of pure genetic material found in the coastal areas of Chuao. The beans, which are completely white, lend the chocolate incredible sweetness and roundedness with notes of cream, honey and dried fruit.

Classification: This Criollo, rated as extraordinary by the most refined tasters, originates from the isolated and difficult to reach Chuao region. Pure Chuao is an extremely rare cacao variety, which Domori has been cultivating in their plantation in Venezuela since 2002. The fruits are long, green and red.

Available in 75% Dark Chocolate.

Single Origins

Size: Tablets in 5kg bags.

Arriba Nacional

Origin: It is selected in Ecuador in the Bolivar and Esmeraldas provinces thanks to cooperation and development agreements with small growers in the area.

Organoleptic FeaturesHints of walnut, banana and citrus flavors. Fresh and delicate.

Classification: Arriba, more precisely Nacional cacao, genetically is a Forastero cacao believed to have mutated and it is classified among superior cacaos thanks to its characteristics. The fermentation of this cacao lasts 4 days.

Available in these cocoa percentages: 100%, 72%, 62%, 56%, 50%, 36%.


Origin: Due south of Peru, precisely in the Apurimac Valley.

Organoleptic Features: Hints of flowers, caramel and milk cream flavors. Extremely delicate, slightly sour.

Classification: Apurimac, is a Trinitario cacao hybrid created in 1990 as a consequence of a double crossbreeding of ICS95 and IMC67 and then Nacional. This cacao is fermented for 6 days.

Available in these cocoa percentages: 100%, 72%.


Origin: It is grown in the homonymous valley located in North West Madagascar.

Organoleptic Features: Hints of red fruits accompanied by a pleasant sourness. Sweet and full, great intensity.

Classification: Sambirano is a Trinitario cacao with a high Criollo content. It is fermented for 5 days.

Available in these cocoa percentages: 100%, 72%.

Sur del Lago

Origin: Venezuela, selected plantations spanning over a few hectares in a large area enveloping the western states of Merida, Trujillo, Tachira and Zulia, due south of the Maracaibo Lake.

Organoleptic Features: Hints of almond and coffee flavors. Very fine, full and intense.

Classification: Sur del Lago is a plantation offering a mix of Trinitario cacaos with a high content of Criollo cacao. It ferments for 4 days.

Available in these cocoa percentages: 100%, 72%.


Origin: Tanzania, in a highly concentrated area south of Mbeya in the Rungwe and Kyela districts, characteristic for its volcanic soil where the close mountains ensure adequate rains.

Organoleptic Features: Basic and neutral taste of cacao with spicy and woody notes, without the defects that are typical of Forastero (acidity, bitterness, astringency).

Classification: Morogoro is a Trinitario cacao.

Available in these cocoa percentages: 100%, 68%, 56%

Cartagena de Indias

Origin: A Trinitario cacao that bears the name of the port of the colonial South American city located in the Sant’Andèr region, a traditional cacao-producing region of Colombia.

Organoleptic Features: Rare sweetness and finesse, with notes of Cashew nuts and a honey after-taste.

Classification: Cartagena de Indias is a Trinitario cacao.

Available in 60% Dark Chocolate.


Origin: Cacao from the Oulaidon province takes its name from the nearby village, a tiny town of two thousand inhabitants nestled between the region of the Lagunas, near Tiassalé, and the province of Divo, at the centre of a network of other villages, some as far as 20 km away, which refer to it as the beating heart and social epicentre of the area. Oulaidon cacao is produced by a fair trade project run directly by the ChocoFair Cote d'Ivoire network, which aims to protect the biodiversity of plantations growing more than one type of cacao variety and to develop the quality of stone-ground cacao processing.

Organoleptic Features: The cacao is fermented using stacked sweatboxes for 6 days on banana leaves, and drying lasts for 7 to 10 days. The result is a highly scented cacao, also thanks to the exchange of pollen with wild orange, mango, coffee and cardamom plants growing nearby.

Classification: Primary notes of cacao, wood and spice. Low bitterness, acidity and astringency.

Available in these cocoa percentages: 68%, 66%, 60%