Criollo is the most valuable variety of all cocoa varieties. However, it came close to being lost. It is fragile cocoa that represents only 0.01% of the cocoa production in the world, 10 years ago it was only 0.001%.
Domori has been cultivating Criollo on their Venezuelan plantation Hacienda San José since 2002. Criollo chocolate made by Domori features a wealth of unique aromas as we use the shortest and purest recipe in the world. As you will taste, the quality of Criollo cacao is unparalleled - it lacks tannins, which generally give to chocolate bitterness and astringency. This cocoa has a unique creaminess, sweetness and roundness.
Canaobo is native to the forest among the Venezuelan states of Yaracuye Carabobo. It is saved from extinction and cultivated in the Domori plantation Hacienda San Jose in Venezuela. Canaobo is a Criollo variety similar to Porcelana, both rougher.
Organoleptic notes: notes of Bourbon vanilla, almond milk, dates, dried apricots and sunflower seeds; almost no acidity, very low astringency, extraordinary roundedness, elegance and great persistence.
Chuao is an ancient variety of Criollo cacao that takes its name from the plantation and the Venezuelan peninsula. Chuao beans are entirely white, giving the chocolate a great sweetness and roundness.
Organoleptic notes: hazelnut, dulce de leche, lucuma and mamey notes; light acidity.
Ocumare is a blend made with 50% Ocumare 61, a vigorous and aromatic Criollo and 50% Ocumare 67, a Criollo with a good yield and resistance.
Organoleptic notes: Ocumare 61: cream, spices, almond, cherry jam, with excellent sweetness and roundness. Ocumare 67: caramel, tobacco, walnuts, papaya, undergrowth, mushrooms and dates.
Fermentation days: 3-4 days
Size: 1 kg
Cocoa Origin: Venezuela, Aragua state
Storage: the product must be stored in a cool, dry, odour-free place at a temperature between 14° and 20°C.
Allergens: May contain traces of soy, milk, nuts and derivatives.