/ Our magazine / Domori, the art of chocolate for a unique sensory experience.
/ Our magazine / Domori, the art of chocolate for a unique sensory experience.
Domori, the company founded in 1997 from a love for chocolate and for the Venice of the 1600s, symbol of trade, travel, and adventure. This is exactly what Domori symbolizes: a sensory journey through flavors, cradled by the magic of cocoa from the best plantations, where the beans of the finest varieties, once processed, retain all the naturally present aromatic notes: this is why Domori chocolate maintains all the nature and original essence of cocoa, to create products with unforgettable taste.
Domori was born from the creativity and passion for nature and gastronomy of Gianluca Franzoni, who after studying economics traveled to Venezuela, where he was fascinated by the magic of cocoa. From there, Domori was created to build a model for the repositioning of fine cocoa, through a unique and extraordinary sensory experience.
Not by chance, the name Domori in Venetian means "Two Moors", a typical expression referring to the two statues that mark the hours on the clock tower in St. Mark's Square. In the founder's imagination, the Two Moors represented the two dark seeds, namely coffee and cocoa. From this vision, the Domori brand draws inspiration and example, enhancing the purity and elegance, qualities of Domori.
Domori chocolate is a unique and uncompromising sensory tale: it is no coincidence that the history of the company is dotted with records that have literally revolutionized the world of chocolate. Domori was the first company in the world to use only fine cocoa in chocolate production. Furthermore, it was the first company to produce chocolate with Criollo cocoa, recovering its biodiversity in the field. No one else in the industry had ever produced a 100% cocoa tablet: Domori did. A pure product, where cocoa is sovereign.
Domori was the first company to reuse a very simple ancient recipe, that is cocoa mass and sugar, without butter, vanilla, and lecithin. Just the pure taste of cocoa, exaltation of the senses. Not by chance, Domori was the first company to create a Chocolate Tasting Code, to learn how to discover all the nuances of cocoa, and wisely appreciate a unique and precious product.
It happened on Monday, May 28, 2018: the company founded by Gianluca Franzoni is the only Italian to have received significant recognition in the Bean to Bar categories with cocoa mass below 80% and Bean Bar with cocoa mass above 80%.
The search for the most aromatic cocoa in the world and the direct control of the entire supply chain earned Domori the gold medal at the Academy of Chocolate Awards 2018, the prestigious international event of the Academy of Chocolate of London.
It was the Chuao tablet, of Criollo cocoa variety, that won one of the most prestigious awards in the Bean to Bar category, thanks to the sweetness and roundness of the flavor, enhanced by notes of dried fruit, honey, and cream. Also in the Bean to Bar category, with cocoa mass below 80%, Domori received significant recognition for other tablets from the Criollo Monovarietali collection: the silver medal was won by Puertomar, characterized by notes of cream, spices, almond, cherry jam, while the bronze medals went to Canoabo and Ocumare 77, for their roundness and persistence.
The awarded tablets come from the project started in Venezuela in 1994, thanks to the collaboration with Hacienda San José, in a 50% joint venture with Domori. This is how the Criollo collection was born, the most important in the world, a heritage of biodiversity.
For the Bean to Bar category with cocoa mass above 80%, Domori received the bronze medal for the Trinitario 80%, 90%, and even 100% tablets, the triumph of cocoa. The line was created to enhance a hybrid cocoa that retains the aromatic richness of Criollo and the resistance of Forastero, with floral and fruity aromatic notes. The awarded brands are produced with aromatic cocoa selected in Peru, Colombia, Ecuador, Tanzania, Madagascar, and Venezuela.
These awards are a testimony to the importance of the supply chain project, Domori's commitment to ensure the best selection of cocoa to offer high-quality products, a true journey of the senses.
Domori teaches excellence: a year of courses dedicated to enhancing chocolate in cooking, organized during the Domori Open Days, and curated by the very young chef Paolo Griffa, who at only 27 years old has managed to earn a place of honor among the top chefs in Italian cuisine, awarded with prestigious recognitions abroad as well.
During the Open Days organized by Domori, you can discover both aromas, flavors, and pairings, as well as learn about the chocolate supply chain, from cocoa bean to tablet with programs designed for adults and children, all aimed at spreading and enhancing the precious culture of cocoa.
Domori chocolate is undoubtedly an unparalleled tasting experience: from covered fruits, like the extra dark chocolate-covered dates, or figs covered in dark chocolate; think of orange aroma, which is pleasantly enveloped in chocolate, to become the extra dark chocolate-covered orange slices, a true taste experience. Think of exotic coconut, wrapped in chocolate, creating the Coconut covered Dragées in milk chocolate, guilt-free indulgences to enjoy at any time. The fruit offers great possibilities for creating unforgettable pairings, and continues with ginger cubes covered, finishing with the unforgettable coffee beans covered, a delight for the palate. Enjoy the classic Gianduja cream, a fusion of cocoa and IGP hazelnuts from Piedmont: it is a true symphony of flavors. And if you prefer traditional chocolates, Symphony No. 9 is for you: a gift to give or for yourself, contains all the masterpieces of the Mori house in different formats. Finally, the tablets: the Criollo dark chocolate is the king of chocolate!
Domori, the art of chocolate: since 1997, chocolate out of passion, for a unique sensory experience that will take you far, among the most precious cocoa aromas in the world.
Antonella Iannò
S&M
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