Domori inaugurates 2017 with new governance and looks to foreign markets

Riccardo Illy, President of Gruppo Illy, assumed the role as Chairman of the Board of Directors of Domori and Gianluca Franzoni that of Honorary President.

After over twenty years of working with Domori, Gianluca Franzoni decided to reduce the time he dedicated to the company in part so he may alsopursue personal projects. As Honorary President, he will continue to contribute to research projects and in the selection of fine and extra fine cacao, and will represent the brand, even if not exclusively, in various markets.

Riccardo Illy and Jean Pierre Willemsen, CEO, will continue to lead Domori in a direction that focuses on the pursuit of high unique quality, achieved through close supervision of the supply chain that starts in the plantations.

2017 has begun with high energy,” says Jean-Pierre Willemsen. “We closed out the year at +14% vs 2016, +70% in foreign markets and +16% in Italy. In the upcoming days, we’ll be launching the first compact Bean to Bar chocolate machine that uses cacao nibs at Sigep in collaboration with Tecno3*. Small in size but with a big technological heart, this innovation will allow us to spread Domori’s constant search for using the best raw ingredients to chocolate makers around the world. It offers consumers the chance to personalize their chocolate in content and form.

*Tecno3 is a leader in machine manufacturing and in the confectionary industry

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About Domori


Domori was founded in 1997 from the creative mind of Gianluca Franzoni, out of his passion for nature, gastronomy, and cacao. In 1993, after studying economics, he went to Venezuela where the magic of cacao captivated him. He decided to build a framework for repositioning fine cacao on the market. Domori chocolate is an extraordinary experience, a unique sensory “tale” without compromise. Its story is told through first-time records that are true revolutions in the world of cacao.

Domori was the first company in the world to use only fine cacao in production.

The first to recover the biodiversity of the aromatic cacao variety Criollo.

The first to make chocolate with Criollo cacao.

The first to make a 100% cacao chocolate bar.

The first to rediscover and use the ancient and simple method of making chocolate with just cacao paste and sugar.

The first to create a Chocolate Tasting Code to discover the infinite nuances of cacao.

Every phase of Domori’s production is studied to conserve the aromatic notes naturally present in the beans of the best selected varieties. It is only in doing so that Domori chocolate maintains the natural and original essence of the cacao intact.

Via Pinerolo 72-74
10060 None (Torino)