The Domori method

Tests on cacao lots, cut testing, panel testing, production processes tailored to the raw ingredients: only thanks to the "Domori method" can aromatic cacao preserve its extreme quality even in the Trinitario range.

Cacao quality selection 

Controlling the entire production chain is an essential value for Domori: all the cacao used is selected thanks to layers of skills developed inside the company, whose role is to ensure that the raw materials always meet sophisticated quality standards.

For each single origin from the Trinitario collection, for example, Domori finds a partner with whom we can create a pact based on mutual trust. In fact, each type of bar is made using cacao from specific plantations in Peru, Colombia, Venezuela, Tanzania and Madagascar, and selected to meet Domori quality standards.

Before activating any supply, Domori checks that the raw materials meet pre-established quality requirements: it undergoes biological analysis and cut testing, before being processed and transformed into chocolate. The resulting bars are tasted by a panel of expert tasters.

The cut test is used to assess the degree of fermentation of the raw cacao beans. It is done by using a guillotine to slice a sample of cacao beans and evaluate the colour inside, matching it to a table of the reference standards. Domori only accepts lots with over 70% perfectly fermented beans free of visual defects. Using imperfectly fermented beans would negatively affect the aromatic profile and result in non-constant quality in the finished product. 

Each cacao sample is then transformed into chocolate and tasted by a panel of experts, who draw up a sensory profile and state its quality. At the end of the whole process, Domori sends a response to the producer of the cacao lot, whether or not we decide to continue with the purchase.

Domori agrees the value of the cacao purchased directly with each supplier, setting a price that takes into consideration the production cost, various levels of bean value (which vary by country) and the specific quality standards achieved. The amount we pay to producers remains constant: in fact, the minimum salary of a cacao farmer is usually strongly affected by the stock exchange, the type of cacao grown and the area it is grown in, all factors that can have a heavy impact on value and thereby affect quality.

The cacao lot selected using the Domori Method is then sent to Italy, and arrives in None for processing. 
 

The production process 

The Trinitario range is characterised by a unique aromatic profile: to preserve this fragrance and the sensory wealth of the beans from Peru, Venezuela, Colombia, Madagascar and Tanzania in the chocolate, Domori has revolutionised the production process, introducing some specific changes. In addition to roasting at delicate temperatures - never over 120 degrees - we use machinery fitted with marbles to refine the cocoa when making chocolate, without any actual conching and without extracting the volatile aromas. This process allows us to obtain a "wholegrain" final product that preserves all the aromas of the raw ingredient, also thanks to a short recipe that only uses cocoa mass and sugar. In fact, the process used in the company aims to maintain the total quality of the cacao, without losing any aromas: this way, the aromatic spectrum is preserved intact in the bars, all the way to the palate.