Academy of Chocolate Awards 2018: The Gold Medal goes to Domori’s ‘Chuao’ Criollo

Domori is the only Italian company to have received important awards in the categories Bean to Bar (with cocoa mass of less than 80%) and Bean to Bar (with cocoa mass of more than 80%).


The quest for the best aromatic cocoa in the world and direct control of the entire supply chain have earned Domori the gold medal at the Academy of Chocolate Awards 2018, an international event held by the Academy of Chocolate of London.

One of the most prestigious awards for the Bean to Bar category was awarded to our ‘Chuao’ bar, a variety of Criollo cacao characterized by sweetness and roundedness, with notes of dried fruit, honey and cream. For the Bean to Bar category (cocoa mass of less than 80%) Domori has also received important awards for other bars of the Monovarietal Criollo collection: the silver medal went to Puertomar, characterized by notes of cream, spices, almonds and cherry jam. The bronze medals went to Canoabo and Ocumare 77, which stand out for their excellent roundness and persistence.

Our unique fine chocolate bars won thanks to our Criollo Project which started in Venezuela in 1994 through the collaboration with Hacienda San Josè, with whom Domori has established a 50% joint venture. Because of this venture, it has been possible to create the largest collection of Criollo in the world, creating valuable heritage of biodiversity, as well as a nursery where the most ancient and precious varieties are preserved.

In the Bean to Bar category (with more than 80% cocoa mass), Domori received the bronze medal for the Trinitario 80%, Trinitario 90% and Trinitario 100% bars. The Trinitario line was created to enhance a hybrid cacao that preserves the aromatic richness of the noble Criollo and the resilience of the Forastero, distinguished by its aromatic floral and fruity notes. The awarded blends are produced with selected aromatic cocoa from Peru, Colombia, Ecuador, Tanzania, Madagascar and Venezuela.

These awards confirm the importance of the production project through which Domori guarantees the best selection of the rarest and most precious cocoa in the world by using processing methods that respect the aromatic profile of the cacao, preserved along the entire production chain, from bean to bar

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)