Domori was set up by the creative mind of Gianluca Franzoni and his passion for nature, gastronomy and cocoa. In 1993, after graduating in economics, Franzoni arrived in Venezuela and, fascinated by the magic world of cocoa, decided to develop a model to reposition fine cocoa.
For three years he lived in the field, experimenting with new varietals and post-harvest processing methods in order to preserve biodiversity and prevent the extinction of the extra-fine Criollo cocoa.
Since its opening in 1997, Domori has been a true revolution in the world of cocoa: It was the first chocolate company to only use fine cocoa, focusing solely on high quality;
The first to produce chocolate with Criollo cocoa, one of the rarest and finest in the world;
The first to control the entire supply chain, starting from the plantations located in South and Central America, and to have its own plantation that allows it to salvage Criollo cocoa biodiversity;
The first to rediscover and make use of an ancient, simple chocolate recipe: cocoa paste and sugar;
The first to make a 100% pure Criollo cocoa bar.
And finally, the first to create a Chocolate Tasting Code to discover the infinite nuances of cacao.