Trinitario cacao is an aromatic cacao, its production covers the 8% of the global cacao harvest.
It is an hybrid between Criollo and Forastero cacao: it is resistant and high in the yelds, just like a Forastero, but it still presents all the aromatic and sensory features of a Criollo.
The flavour of chocolate evolves by returning to its origins. The aroma of each single chocolate ravishes your senses, evoking the exotic scents of the lands where they come from.
Aromatic, fruity and persistent bouquets, sweet or rounded according to the origin of the cocoa used to make them.
The Short Recipe
1. Cocoa Mass (70% and above)
2. Cane Sugar (30% or less)
A blend of the best varieties of Trinitario cacao accurately selected by domori experts, in four delicious versions, to create a unique sensory experience.
Flowers, Caramel and Cream
Original from the Apurimac river area in southern Perù.
A recently created hybrid (Trinitario Cocoa) with notes of flowers caramel and cream.
Very delicate, with a discret acidity and a fresh taste that makes it a protagonist in high level patisserie production and in cocktails.
Sur del Lago
Almond and Coffee
A cocoa obtained from different hybrids of Criollo and Trinitario from the Venezuelan states of Merida, Trujillo, Tachira and Zulia, south of the Maracaibo lake.
With a delicate and very fresh aroma, with notes of almonds and coffee.
Low acidity and astringency, great fineness and elegance, and long persistence.
Cashews and Honey
A Trinitario type of cocoa whose name encompasses the fascination and mystery of ancient Teyuna, the "lost city" of the natives brought to light by archaeologists in 1976 at the Sierra Nevada de Santa Marta, in Colombia. Rare sweetness and fineness, with notes of cashews and an aftertaste of honey.
Primary Cocoa aroma, wood and spices
In a small area of Tanzania, Domori has selected extraordinary varieties of cocoa with a strong character and aromatic profile in which a primary note of cocoa immediately stands out.
Berries, Cashews, Pepper and Cinnamon
From the valley of the Sambirano river in Madagascar, a hybrid of Criollo and Trinitario cocoas. Intense perfume, with aromatic notes of berries, cashews, pepper and cinnamon, accompanied by a pleasant acidity. Sweet and rounded, great persistence.