About the Domori Criollo project
Making the finest cocoa available to all chocolate lovers
Criollo Cacao currently makes up just 0.01% of all the cacao grown in the world.
Criollo is a very rare and precious variety of cacao that was at risk of extinction for many years. It is the cacao of the Mayas and the Aztecs, the cultivation of which has been progressively abandoned owing to its low yield. It is a delicate cacao and makes up just 0.01% of global cacao production. However, the quality of this cacao is unparalleled: the absence of tannins, which normally give it bitterness and astringency, gives Criollo cocoa a unique creaminess, sweetness and roundness.
It was Domori, in 1994, that put down the foundations for a major project to recover this extraordinary cacao: Gianluca Franzoni, the founder and chairman, started studying the Criollo variety and its characteristics by working together with growers and research centres. That same year, in Venezuela, the first nursery was set up, which was the start of Hacienda San José: today its 185 hectares planted with grafted cacao is a real world heritage site for the recovery for some seven Criollo varieties.
Through Domori's commitment and by working with Hacienda San José, an extremely important step has been taken towards safeguarding this precious variety: consider that ten years ago, the amount of Criollo cacao available on the market only just reached 0.001% of global production, whereas today it is around 0.01%.
In 2017, a new chapter began in the history of Criollo cacao and Hacienda San Cristobal was founded in Ecuador, to make the finest cocoa available to all chocolate lovers.
Hacienda San Cristobal represents the culmination of 25 years of Research & Development and cultivation of criollo cacao by Domori. In its 47 hectares, innovative grafting, density, fertigation and plant architecture techniques have been used, once again allowing the company to achieve excellence in its agricultural and organoleptic model. A landmark project in safeguarding criollo cacao.
Criollo Canoabo Dark 62%
Criollo 62% Canoabo dark chocolate drops. The quality of Criollo cocoa, now directly to your home. Criollo cocoa, the finest in the world, has an inimitable aroma. The annual quantity of Criollo cocoa cultivation, which amounts to 0.01% of world cultivation, suggests the fragility, but at the same time the value and quality of this unique cocoa.
Criollo Ocumare Dark 72%
Recommended for chocolate garnishments, fillings, toppings, decorations, mousses and ice cream. This Ocumare dark chocolate made with 72% Criollo cocoa boasts a medium-high fluidity and a fat content of 43.5% min. The taste is typical of dark chocolate, with notes of caramel, tobacco, nuts, papaya, undergrowth, mushrooms and dates.
Criollo Chuao Dark 75%
A luxurious chocolate product made from high-quality Chuao cacao, known for its rich and complex flavours. Chuao delivers an intense dark chocolate experience, featuring notes of red fruits, nuts, and a hint of spice. The smooth, creamy texture makes it perfect for truffles, desserts, or as an indulgent treat on its own, catering to dark chocolate enthusiasts.
Short Recipe
To make Domori chocolate featuring a wealth of unique aromas, criollo cacao is grown directly in our plantations in Venezuela and processed every day in our factory in None, Turin, using the shortest and purest recipe in the world.
- 1. Cocoa Mass (min. 70%)
- 2. Cane Sugar (max. 30%)
This supply chain project is combined with our innovative low-impact production process, in which each phase is designed to preserve the aromatic notes naturally occurring in criollo beans.
A Legacy Worth Preserving
Criollo is the most precious cacao in the world, renowned for its smoothness, natural sweetness, and unique aromatic elegance. Representing less than 0.01% of global production, it was gradually abandoned due to its low yield. Domori has made it a mission to protect this genetic heritage and keep its extraordinary flavor alive.
Criollo chocolate is celebrated for its creaminess, low acidity, and roundness, with notes of nuts, butterscotch, and cream. The absence of tannins gives it an unparalleled sweetness and elegance, making it unlike any other cacao.
In the 1990s, Criollo was on the verge of extinction. Domori’s founder Gianluca Franzoni dedicated years in Venezuela to experiment with cultivation and rescue this variety. The result is the world’s largest Criollo plantation: Hacienda San José, where seven rare variants are preserved and cultivated.
The Criollo Project is more than preservation: it is a model of sustainable agriculture. From regenerative practices to fair partnerships with local farmers, it creates value for communities while safeguarding biodiversity.
Domori’s commitment ensures that this rare cacao is not only protected but also accessible to artisans, chefs, and chocolate lovers worldwide. A heritage saved from extinction becomes a source of inspiration and discovery.