Between sea and mountains, the Ambanja region, in Madagascar, is also known as the Sambirano Valley, from the name of the river that crosses it. Throughout its course towards the sea, the Sambirano is bordered by plantations of coffee, spices and fragrant plants. This cocoa comes from the Akesson plantation.

70 g

These criollo and trinitario cocoa beans, among the rarest in the world, come from the district of Toledo, in the far south of Belize, on the border with Honduras. This cocoa is grown by farmers in Mopan Maya, near the village of San Jose.

This chocolate develops caramel, lemon and citrus aromas with a nice length.

75 g

Established in the San Martin region, the plantations spread across a landscape with a tropical atmosphere. In the tropical forest of the llamas, humidity allows for perfect development of cocoa cultivation. This plantation is organically grown. These beans offer exceptional chocolate with complex notes of spicy flowers and fruits.

70 g

The cocoa used for this Belgian bar comes from Kaithapara, village of Idukki, Kerala, in southern India.

The region is famous for its spices. After the independence of India, several varieties of cocoa were introduced, mainly of the Forastero type. Collected in the heart of the Velloor forest, the cocoa Kaithapara is a true Indian treasure.

70 G

Powerful and Tannic

Dark Assemblage de Grands Crus.

Very high Abinao cocoa content that creates a bitter chocolate maintained by potent tannins and pure raw bean flavor.

70 g BAR

CALCAGNO1946® recovers a tradition in vogue in the 19th century: absinthe. Distilled from Artemisia absinthium, combined with fennel seeds and aniseed, a strong, green drink with a distinctive flavor is obtained.

This fusion with dark chocolate creates an enveloping combination for an excellent after dinner with strong tones.

45 g

Bittersweet and Elegant 

Dark Grands Crus blend.

Guanaja develops extraordinary bitterness, revealing a whole aromatic range of warm notes.

70 G BAR

Bitter and Elegant

The refinement and strength of the cocoa of the Grand Cru Guanaja.

Bocas del Toro is a land formed by an archipelago, off the Caribbean coast, famous for its tropical forest. Discovered in 1502 during the fourth voyage of Christopher Columbus, the cocoa is harvested there by small farmers from the indigenous NgöbeBuglé community. Cocoa trees thrive amidst laurel, peach and banana trees in a diverse agroforestry system.

70 g

A classic of the Turin tradition enriched by the presence of Domori fine cocoa, in a 75g tablet format in recyclable flowpack.

Perfect to take with you and have a tasty snack alone or in company!

75 g

Domori, since its birth in 1997, has been a real revolution for the world of cacao:

It was the first chocolate company to use only fine cocoa, focusing on high quality. 

The first to produce a chocolate with Criollo cacao, the rarest and most valuable ever.

The first to control the entire supply chain starting from the plantations located in Central & South & America and to have its own plantation, allowing it to recover the biodiversity of Criollo cacao.

With this chocolate the taste buds will be overwhelmed by the fusion of flavors, alternating dark and spicy perceptions in a spicy dance without comparison.

45 g

The cocoa used for this bar is harvested in Uganda in the Semuliki forest in Bundibugyo, cultivated by 1000 small local farmers and surprising for its delicate and aromatic taste.

It offers very toasted notes as well as notes of dried fruit and red fruits, mixing in a slight bitterness.

70 g

Balanced and Toasted 

Dark Grands Crus blend.

Caraïbe is a perfect balance of smooth chocolate and roasted dried fruit notes with a slightly oaky finish.

70 G BAR

Domori Trinitario cocoa blend in a 75g tablet. The aromaticity of Domori fine cocoa, with the usual short recipe, in a recyclable flowpack.

Tablet that contains an explosive note of dried fruit and cocoa which, after a few seconds, leaves room for the more delicate notes of fresh fruit and flowers.

75 g

The most classic of combinations to satisfy even the most gluttonous palates: milk chocolate enriched with whole and toasted hazelnuts.

Tasty tablet excellent for a sweet snack or for the creation of countless sweets!

75g

The root of Zingiber officinalis has conquered the habits of the West after being the basis of oriental tradition. From the pharmacological properties to the gastronomic ones, ginger finds several uses that see its apotheosis in chocolate.

Exquisite dark chocolate with spicy notes, a perfect marriage.

45 g

A delicious contrast between the sweetness and the milk aroma that characterizes white chocolate and whole, toasted and lightly salted pistachios.

Perfect tablet for those who have a refined palate and are looking for a pinch of salty in the midst of sweetness.

75g

Coconut milk has a creamy consistency and is slightly sweet in flavor, which is why it perfectly matches the intense and decisive aroma of the Ivory Coast cocoa.

A delicacy to be savored on hot days thanks to the refreshing taste of coconut!

75 g

Chuao is an ancient variety of Criollo that takes its name from the plantations and in particular from the Venezuelan peninsula where the genetic material was identified and then selected over the centuries.

The beans are completely white and give the chocolate an incredible sweetness and roundness, with notes of milk cream, honey and dried fruit.

50 G

This exceptional cocoa is harvested by indigenous Q'eqchi Maya farmers in the heart of the Cahabon and Lachuá regions.

Coming from the historical regions of Mayan cocoa cultivation, this chocolate reveals very delicate aromas of flowers, but also of fruit such as plum and apricot. The tasting ends with a pinch of caramel.

70 g

Even mentioned in the Bible, cinnamon, with the dry and pungent aroma with a peppery note comes used for centuries.

The mixture of cinnamon and dark chocolate CALCAGNO1946® realizes a unique tablet in its kind, which smells of Orient and exoticism.

45 g

A choco bar with a flavor of social redemption, with Trinitario cocoa from small local producers in Peru.

Originally from the Apurimac River, in southern Peru. A recently created hybrid with notes of flowers, caramel and milk cream. Very delicate with moderate acidity and a freshness of taste that makes it a sought-after protagonist in haute patisserie productions and cocktails.

50 g

Criollo Porcelana is the rarest and most valuable variety of Criollo cocoa as the plant is extremely delicate.

The name of this particular variety of Criollo cocoa derives from the shape of the fruit: oval, with a completely smooth and translucent surface, reminiscent of the appearance of porcelain.

From the gustatory point of view, this precious cocoa gives a tablet that brings notes of bread, butter and jam to the palate, which give an exhilarating roundness.

Formerly cultivated in the Andes, this variety was rediscovered and grafted by Domori in the late 1990s, on the Hacienda San José plantation in Venezuela.

50 g

The cocoa used for this tablet comes from the Matagalpa region of Nicaragua, known as The Pearl of the North. Agriculture in this mountainous region is centered around the cultivation of coffee, bananas and cocoa.

This cocoa reveals a well balanced bitterness, a silky smooth texture, nutty flavors, spiced rum, malt grains and a particularly long cocoa finish.

70 g

Velvety and Vanilla

White chocolate and not very sweet, Ivoire reveals aromas of warm milk. It emphasizes by light notes of vanilla.

Ideal for preparing desserts at home, used and recommended by the best pastry chefs around the world.

Domori, since its birth in 1997, has been a real revolution for the world of cacao:It was the first chocolate company to use only fine cocoa, focusing on high quality. The first to produce a chocolate with Criollo cacao, the rarest and most valuable ever.The first to control the entire supply chain starting from the plantations located in Central & South & America and to have its own plantation, allowing it to recover the biodiversity of Criollo cacao.

This chocolate bar has pleasant aromatic fruity notes. This Trinitario cocoa variety comes from the island of Java in Madagascar.

50g

Bittersweet and Elegant

Dark Grands Crus blend.

Guanaja develops extraordinary bitterness, revealing a whole aromatic range of warm notes.

Our Trinitario cocoa is grown in Tanzania from the cooperative Kokoa Kamili. They are committed to enhance the quality of chocolate in their country

Domori, since its birth in 1997, has been a real revolution for the world of cacao:It was the first chocolate company to use only fine cocoa, focusing on high quality. The first to produce a chocolate with Criollo cacao, the rarest and most valuable ever.The first to control the entire supply chain starting from the plantations located in Central & South & America and to have its own plantation, allowing it to recover the biodiversity of Criollo cacao.

50g

Trinitario Domori 80% cocoa blend in a 75g tablet. The aromaticity of Domori fine cocoa, with the usual short recipe, in an eco-sustainable flowpack.

Characterized by a clear and decisive aroma with more delicate notes of citrus fruit and white flowers! Excellent to enjoy with a good coffee!

75 g

Domori, since its birth in 1997, has been a real revolution for the world of cacao:

It was the first chocolate company to use only fine cocoa, focusing on high quality. 

The first to produce a chocolate with Criollo cacao, the rarest and most valuable ever. The first to control the entire supply chain starting from the plantations located in Central & South & America and to have its own plantation, allowing it to recover the biodiversity of Criollo cacao.

The world capital of high quality cocoa. This variety of Trinitario holds a supreme chocolate aftertaste, placed among hints of fruit and nuts. 

50 G

Reamy and Toasty

Blond Dulcey chocolate boasts an enticingly creamy texture. The intense biscuit flavor is sweet yet not too sugary and finishes with generous notes of shortbread with a dash of salt.

From the Colombian region of Tierralta, this variety of Trinitario possesses hints of caramel, cashews and ripe fruits. Elegant, aromatic chocolate.

Domori, since its birth in 1997, has been a real revolution for the world of cacao:It was the first chocolate company to use only fine cocoa, focusing on high quality. The first to produce a chocolate with Criollo cacao, the rarest and most valuable ever.The first to control the entire supply chain starting from the plantations located in Central & South & America and to have its own plantation, allowing it to recover the biodiversity of Criollo cacao.

50 g

Fruity and Intense

Taïnori progressively reveals fresh aromas of yellow fruits and notes of toasted nuts reminiscent of freshly baked bread.

75 g

Domori Trinitario cocoa blend in a 75g tablet. The aromaticity of Domori fine cocoa, with the usual short recipe, in a recyclable flowpack.

Pleasant notes of dates, cereals and milk cream stand out.

75 g

The cocoa used for this bar comes from the Santo Domingo De Los Tsachilas region, from the Cedeño Aguilar family farm that extends into the hills.

The company is renowned for its high quality Arriba Nacional cocoa: exceptional cocoa with notes of ripe fruit and banana.

70 g

Creamy and Cocoa

Jivara seduces thanks to the strong taste of its cocoa notes, the creamy hue, in harmony with final notes of vanilla and malt.

75 g