List of products by brand Domori

Domori is world-famous for its high-quality chocolate made from the finest fine cocoa. It is made from cocoa beans of various noble varieties such as Criollo, Arriba or Trinitario. You can find the different types of couverture in our online shop or directly on site in Adliswil. This way, you can create especially fine and melt-in-the-mouth chocolates and chocolate bars.

The world of cocoa is the world of Domori. With exceptional commitment and inexhaustible creativity, the company Domori and all its employees and staff ensure unique pleasure.

The company was founded in 1993 by Gianluca Franzoni, who still runs the company today and thus lives out his love of fine flavoured cocoa. At that time, he had just completed his business studies in Venezuela, and it was there that he came into contact with the world of cocoa. He was fascinated by the cultivation and processing of cocoa and was particularly drawn to the fine flavoured cocoas. This is how he came up with the idea of presenting fine flavoured cocoa in a new way all over the world and using it to create new worlds of taste.

For three years, Gianluca Franzoni worked in the fields himself and experimented with the beans. He was particularly interested in the processing of the cocoa beans after the harvest. In addition, he had another project that was close to his heart then as it is now. Criollo cocoa is very rare, but this rare variety has a wonderful variety of aromas, sweetness and creaminess. The preservation of Criollo cocoa is therefore one of Gianluca Franzoni's most important goals.

With this motivation, he founded the company Domori. The company was named after the two statues that stand on the top of the clock tower in St Mark's Square in Venice. In Franzoni's eyes, the statues symbolise cocoa and coffee. Translated precisely from the Venetian Domori means "two walls", the name was named partly out of love for 17th century Venice, which stood for trade, travel and adventure.

Today, the company has its headquarters and factory in None, on the outskirts of Turin. The cocoa comes from plantations in South and Central America, with Venezuela playing a special role. The individual suppliers are carefully selected. Franzoni travelled around himself and personally selected the producers for his fine cocoa. Close cooperation with the plantation owners and workers guarantees a high standard of quality. In addition, the employees and the biodiversity are supported on site.

Usually, cocoa farmers are very dependent on the world market. The price paid for their beans fluctuates greatly and is often barely enough to survive. The cocoa farmers at Domori, on the other hand, benefit in many ways. Together they set a fair price that is well enough to cover the costs of cultivation and to pay the workers a fair wage. There are no fluctuations, as on the world market.

The training of the plantation workers is also promoted by Domori. On the one hand, this guarantees good quality, and on the other hand, the workers benefit from better knowledge about their environment. This gives them new perspectives and enables them to cultivate more gently and with higher yields.

This is especially important for the Criollo beans. The cacao trees that produce the gnarled cacao fruits with their noble beans are very susceptible to fungal infections and pests, and they are also far less productive than their relatives. They do not like direct sunlight and must therefore be grown in partial shade. With the right treatment and good environmental conditions, however, these trees produce the world's best cocoa beans.

The Criollo is known for its round, sweet and above all aromatic taste. Unlike other cocoa varieties, it contains no tannin, a tannin that is only slightly bitter and sometimes responsible for a somewhat furry feeling on the tongue. As a result, the resulting chocolate is wonderfully smooth-melting, incredibly aromatic, only slightly bitter and hardly sour.
The in-house chocolates from Domori are usually only made with cocoa mass with a content of 70% or more and with cane sugar. Other ingredients such as soy lecithin or additional cocoa butter are superfluous for this flavourful and delicate creation. In the meantime, however, there are also various varieties with a lower cocoa content and few additives, for optimal processing in different areas of application. Several chocolates from Domori have already won prizes.

Criollo has many excellent taste and haptic qualities, but due to the difficult cultivation and the low yield, this variety accounts for less than 0.001% of the worldwide harvest. Even the Mayas and the Aztecs preferred to cultivate higher-yielding and more robust varieties, so the Criollo became increasingly rare. To prevent the disappearance of this noble species, Franzoni and Domori spared no effort.

Franzoni started searching for other Criollo varieties early on. Thanks to his scientific commitment, sub-species could be identified and re-bred. In Venezuela, he started a new project together with the Franceschi family on the Hacienda San José. Cocoa trees were re-bred in tree nurseries, raised and cultivated on plantations with other plant species that provide shade. In this way, 7 Criollo varieties could be cultivated again. To date, more than 10 such species have been identified and re-cultivated.

The name Criollo originally comes from the cacao trees in Venezuela. Foreign varieties were called Forastero. However, on closer examination it soon became clear that after so many years most of the trees were a mixture. Today, the name Criollo is used for trees that carry the correct genetic material. These are only found in Venezuela, mostly in the Sur del Lago area or near the Andes.

The hybrids that were created from Forastero cocoa and Criollo are now called Trinitario. This variety also belongs to the noble cocoa, it carries a rich aroma, is very creamy and somewhat more resistant than the pure Criollo. For these reasons, it is grown on many plantations of Domori.

Finally, the Nacional variety is also one of the fine cocoa varieties used by Domori, it is also called Arriba. It comes from Ecuador, genetically speaking, it actually belongs to the forastero cocoa, which does not count as fine flavoured cocoa. Thanks to its excellent, delicate taste, it is nevertheless counted among the noble varieties.

In addition to the efforts on site at the cocoa plantations to obtain the best possible cocoa, internal quality assurance is also part of the procedure at Domori. Before each delivery, two kilos of cocoa beans are used as a sample. This is analysed in the laboratory for its ingredients and the beans are cut open.
The colour inside allows the fermentation process to be checked. Only deliveries in which at least 70% of the beans have an optimal degree of fermentation are accepted by Domori. Finally, a chocolate is made from the sample, which is tasted and evaluated by experts. In this way, Domori guarantees an extremely high standard of quality.

Domori is without doubt one of the best chocolate manufacturers in the world. In addition to pure chocolate, they also offer other treats, such as coated fruits. Furthermore, cocoa nibs, i.e. crushed cocoa beans, and delicate praline masses are also available.
We are particularly thrilled by the variety of delicious couvertures. The many exquisite varieties of cocoa beans are carefully processed at Domori and suitably refined with other ingredients. We offer the various couvertures in drop form, which makes them particularly suitable for tempering. This way, you can easily create unique and melt-in-the-mouth Criollo chocolates or chocolate bars with high-quality Trinitario cocoa.