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ABOUT DOMORI
In 1997, Domori’s founder Gianluca Franzoni had a great intuition: to save the finest cacao varieties and to make them available to chocolate afficianados around the world. Working in South America, he experimented with the rarest and most delicate varieties and post-harvest practices in order to protect biodiversity and prevent the disappearance of extra-fine, Criollo. In 2002, Domori invested in a joint venture project with Hacienda San José (Venezuela), bringing back six varieties ofCriollo cacao, creating a universal heritage that is unique in its biodiversity.
DOMORI NIBS: STEPS TO EXCELLENCE
Fine Cacao
Fine cocoa represents only 10% of the global cacao harvest, while Criollo, the rarest variety amongst all, just the 0,001%. Domori’s bean sourcing practices allow makers to create chocolate with a wide range of aromatic bouquets also respecting and protecting the biodiversity of cacao. The company has always fought to protect these precious cacao varieties, their natural habitat, and most importantly, the farmers who work in the plantations.
Biological Analysis and Cut Test
Domori assesses the compliance of the cacao beans with its rigid quality standards: samples of cacao undergo stringent biological analyses and the traditional cut test. The cut test reveals the fermentation level of raw cacao beans. It consists of cutting a sample of cacao beans to evaluate the internal color. Domori accepts only those lots of which 70% of the sample tested reaches the standard quality (well-fermented beans with no visual defects). Processing poorly fermented beans may result in defective chocolate aromatic profiles and inconsistencies in final products. Domori inspects the cacao beans also through a deep biological analysis, assessing their compliance with all the standards and the limits provided by the law. During this phase, the technicians check all the values related to moisture such as, the absence of cadmium, lead, ochratoxins and other fungi or bacteria.
Organoleptic Evaluation
Once the beans pass all these checks, they are properly processed. A panel composed of expert tasters then evaluates the chocolate bars produced with those sample beans. At the end of this process, Domori sends its feedback to the supplier, asking to proceed with the purchase or rejecting the sample due to flavor/microbiological defects.
Roasting at low temperatures
The roasting process is a fundamental step in defining the final aromatic profile of the chocolate. It is performed at low temperatures in order to obtain the extraordinary aromatic notes of fine cacao without losing their organoleptic features. Traditionally, mostindustrialproducers in the chocolate industry process cacao by roasting the cocoa beans at high temperatures of around 150°C. Domori roasts its cacao beans at a lower temperature, between 100°C and 120°C, in order to preserve the extremely fine aromatic notes of its cacao.
The roasting stage of the chocolate-making process is extremely important in order to guarantee the best-tasting chocolate for which Domori is constantly striving. A higher roasting temperature would result in dispersing the inner flavors of fine cacao and, even worse, in imparting over-roasted or even burnt notes to the chocolate.
Domori Short-Formula for Chocolate-Making at home
It is easy to apply the Domori short formula when making chocolate at home.
Domori only uses two ingredients in its dark chocolates: cocoa nibs and cane sugar, and this is what we advise for you to use to preserve all of the incredible natural aromatic profiles of the different Domori nibs.
You may choose to work in purity with nibs of only one origin, creating a Single Origin Bar, or mix nibs of different origins to make an aromatic profile that best matches your personal taste.
The aromatic profile will change depending on the origins of the nibs or on the blends you wish to make but also on the amount and type of sugar you use.
Sugar helps aromas to open up to the palate so a different percentage of sugar will influence the aromatic profile of your final product, highlighting certain characteristics depending on the nibs. White, granulated sugar is recommended due to its neutral taste profile.
The recipes we advise using only have two ingredients. They are straightforward, as simplicity in chocolate-making, in our eyes, is the way to achieve the best results.
To choose the recipe that best answers your needs, choose the percentage you would like your chocolate to be (70/80/90/100%) and the amount you would like to produce. For recipes, production tips and information, please see thePremier Chocolate Refiner Instruction Manual or visit theRecipe Section.