Domori |


Katarina Poljak

Since its birth in 1997th, Domori has been a real revolution for the world of cacao.

Unfortunately, the Domori brand is little known in Norway, which is a shame for real chocolate lovers. Especially those who are concerned about cacao origin and chocolate ingredients.

Domori's founder Gianluca Franzoni is one of the world's leading cocoa connoisseurs. Gianluca has been passionate about gastronomy since his childhood. Gianluca Franzoni graduated in Business but specialized in gastronomy, emphasizing pasta, wine and speciality coffee.

Domori chocolate producer

Domori was the first chocolate company to use only fine cocoa, focusing on superior quality.

  • Domori is the first company to produce chocolate with Criollo cacao - the rarest and prized cocoa.
  • The first to control the entire supply chain starting from the plantations located in Central & South & America.
  • Domori is the first chocolate company to rediscover and use an ancient and straightforward formula for making chocolate. Simple as just cocoa paste and sugar to make a 100% pure Criollo.
  • And finally, the first chocolate maker that has created a Chocolate Tasting Code to discover the infinite nuances of cacao.

Domori chocolate

Gianluca's passion for the chocolate world began when he went to Venezuela in 1993. It was a project that had nothing to do with cocoa but water. But as he arrived, he visited a cocoa farm, Hacienda San José, on the Paria Peninsula.

This farm was established in 1830 and run by the Franceschi family. There he fell in love with the business. Although, before his arrival seeing cocoa only as a commodity, Gianluca got to know the cocoa grower's problems and difficulties once he was there. Gianluca thought he could help improve the quality of cacao. So he lived in Venezuela for three years - learning and teaching all he could, aiming to enhance the fruit.

Since 2002, Domori has acquired 50% of the farm and has been carrying out its research project and setting up its nursery for various Criollo cacao varieties.

The concept was sustainable business, where the producer is a partner in the industry, receiving a much fairer price for their investment. As the only way to ensure sustainable, high-quality production is to pay the producers correctly.

Cocoa farmer

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