Born from the mission to protect the world’s rarest cacao varieties, Domori is a journey into flavor, purity, and discovery. Each origin reveals a unique aromatic profile, the essence of terroir and tradition, ready to inspire artisans and chocolate lovers alike.
Discover the aromatic profiles of our single origin chocolates and the uniqueness that each cacao has. From the rare Criollo to the vibrant cacaos of South America and Africa, every bite is an invitation to explore complexity, elegance, and authenticity.
Domori cocoa mass is the purest expression of cacao intensity. It is the soul of chocolate, the ingredient that unlocks a deep and authentic taste. From pralines to mousses, from gelato to cakes, it enriches every creation with intensity and elegance. More than a base for dark and milk chocolate, it is a source of energy, antioxidants, and vitality - and it allows pastry chefs to be truly flexible, blending it with sugars or other chocolates to craft their own unique cacao experience.
From the lush valleys of Venezuela to the highlands of Peru and the fertile lands of Ecuador, South America is the cradle of fine cacao. Each origin tells a different story, marked by biodiversity, tradition, and unmatched aromatic intensity. Discover all of them here below.
Venezuela is the homeland of the world’s most prestigious cacao varieties and the place where Domori’s vision first took root. At Hacienda San José, created in partnership with the Franceschi family, Domori has preserved and cultivated precious genetic treasures, making the plantation a global symbol of flavor heritage and biodiversity. A land where nature and tradition meet innovation, and where the journey of true discovery begins.
A historic cacao grown in the western states of Venezuela, south of Lake Maracaibo. This Trinitario with a high percentage of Criollo reveals an intense and persistent cacao flavor, with elegant notes of nuts, toasted nuances, and coffee. Its balanced complexity makes it a cornerstone of fine chocolate.
From the legendary village of Chuao, one of the world’s most prized cacao origins. Creamy and elegant, it offers refined notes of cream, honey, and dried fruit, enriched by toasted and tobacco hints. Its extraordinary aromatic persistence and rarity make it a true jewel for chocolate lovers.
An origin with remarkable cacao intensity, where creaminess blends with delicate notes of cream and honey, offering a long and persistent finish.
A rare Venezuelan origin with a creamy, rounded profile, enriched by elegant notes of dried fruit and a lingering persistence.
Criollo is the rarest cacao in the world, making up just 0.01% of global production. With its natural sweetness, absence of bitterness, and extraordinary smoothness, it is considered the “king of cacao.” At Domori, we protect and cultivate Criollo in our plantations in Venezuela and Ecuador, preserving biodiversity and offering its unparalleled flavor to the world.
Between Ecuador’s fertile plantations and Peru’s river valleys, cacao reveals its most soulful expressions. The Arriba Nacional enchants with its elegance and balance, while Apurimac offers bold intensity shaped by altitude and time. Two origins, two voices, united in a journey through the richness of the South American flavors.
One of the most emblematic origins in the Domori collection, it is cultivated by small farmers united under the UNOCACE cooperative, dedicated to preserving biodiversity and promoting sustainable practices. Celebrated for its fine aroma and iconic profile, it is fresh and persistent, creamy and enveloping, with notes of ripe fruit, a distinctive hint of banana, and dried fruit.
Grown in the valleys of southern Peru, where three rivers cross the Apurimac region, this Trinitario hybrid develops a distinctive aromatic profile. Fermented for six days, it reveals an intense cacao taste, enriched by spicy and creamy notes with a delicate hint of citrus. A bold and characterful origin that brings depth and elegance to every creation.
Africa is the land where cacao reveals its adventurous spirit, with profiles that range from intense and earthy to vibrant, fruity and delicately fresh. Each origin invites discovery through bold aromas and unforgettable sensations.
Originating from the Oulaidon area in Ivory Coast, Vidamà is the result of a fair-trade project dedicated to protecting biodiversity and improving post-harvest practices. Fermented for six days on banana leaves, it reveals an elegant, round profile with pronounced notes of coconut and dried fruit, balanced by a smooth persistence.
Selected near the villages of Toumodi, Taabo and Lilebe, Estelle Bio is the fruit of organic farming methods that respect the land and its people. Small-scale farmers cultivate this cacao using natural fertilizers and traditional techniques, ensuring a profile that is intense and complex, yet fresh and balanced, with harmonious dried fruit notes.
From southern Togo, Mandouri cacao grows within small agroforestry systems managed by over a thousand farmers. Shaped by volcanic soils and tropical climate, this rare origin offers delicate notes of tropical fruit, honey, and biscuit. Round, persistent and sweet, it is a true reflection of its fertile terroir.
The “red cacao” of Cameroon, named for the ruby hues of its anthocyanins, comes from the regions of Yaoundé and Mbanga. A Trinitario hybrid with Caribbean aromatic complexity, it is fermented for six days and dried centrally. Red Yoka delivers a marked cacao intensity with earthy notes of undergrowth, wood, and tobacco.
Cultivated in the volcanic soils of southern Tanzania, between Mount Rungwe and Lake Malawi, Morogoro cacao embodies the richness of its terroir. Its profile is round and persistent, with layered notes of wood, caramel, and honey, offering warmth and depth in every creation.
From the lush Sambirano Valley in Madagascar, an area renowned for biodiversity where ylang-ylang and vanilla also grow, this Trinitario with Criollo genetics is fermented for five days. Sambirano expresses high cacao intensity with bright notes of red berries and a subtle acidity, making it one of the most distinctive origins.
Open up to layers of delicate aromas, vibrant undertones, and creamy, round textures for an experience that awakens all the senses. Prestigious cacaos from Ivory Coast and Ecuador create a refined bouquet that enhances every recipe, taking creativity to a new level.
The Essence range embodies versatility combined with Domori’s renowned quality. These blends of fine cacaos from Ivory Coast and Ecuador give life to a bouquet that is balanced, creamy, and rich in aromatic depth. From dark to milk and white, each profile reveals delicate fruity nuances, round textures, and refined persistence, offering pastry chefs a complete, reliable, and creative ally for every application.
Domori Essence also comes in practical bake-stable drops, designed to maintain their integrity and flavor even in the oven. With an intense cacao richness, lifted by sweet notes of fresh fruit and nuts, they bring consistency and elegance to every creation. Resistant to heat and stable over time, they combine ease of use with the unmistakable aromatic signature of Domori, turning every preparation into a journey of discovery.
The Domori catalogue is more than a collection of products - it is an invitation to explore origins, aromas and creations that celebrate the true spirit of cacao. Every page reveals a new step in the journey of discovery.
At the heart of Domori lies a promise: to honor those who cultivate cacao with knowledge and passion. By working hand in hand with farmers, we safeguard biodiversity and support communities, ensuring that every bean carries not only extraordinary flavor, but also respect and responsibility.
Discover The Signature Collection - a curated world of authentic ingredients empowering the extraordinary, inspiring culinary creators, and helping chefs craft their own signature stories.