Domori Cocoa Mass Couverture Sambirano 100% Drops 5kg (Madagascan Origin)

Domori Cocoa Mass Sambirano 100% Drops – Madagascar 5kg

Domori Cocoa Mass Sambirano 100% Drops is a single-origin cocoa mass made exclusively from Madagascan cacao. Supplied in convenient drops in a 5kg bag, this is pure Theobroma cacao — nothing added, nothing removed.

Developed for professionals who want full control over sweetness and formulation, this cocoa mass delivers defined red fruit notes and a clean, pleasant acidity that reflects the Sambirano valley terroir. Ideal for chocolatiers, pastry chefs and manufacturers working at a high level.

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Single-Origin Madagascar Character

The Sambirano valley is known for cacao with natural brightness and fruit clarity. This cocoa mass shows elevated and persistent cacao intensity, balanced by notes of red berries and a light acidity.

The result is not bitterness for the sake of strength, but structured cocoa depth with a clear origin identity. It performs beautifully in applications where flavour precision matters.

Domori works directly at origin to preserve fine flavour cacao varieties in regions such as the Sambirano valley, where biodiversity and genetic integrity are prioritised over bulk production.

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100% Cocoa. Total Formulation Control.

This is pure cocoa mass couverture in drops — no sugar, no vanilla, no lecithin.

That makes it ideal for:

• Custom chocolate recipes
• High-percentage ganache
• Bean-focused praline centres
• Ice cream and gelato bases
• Bakery recipes requiring real cocoa depth

You control sweetness, fat balance and final flavour. This is a raw material, not a finished product.

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Built for Professional Kitchens

Supplied in drop format for easy melting and accurate scaling, this 5kg bag is suited to production environments where consistency matters.

Technical characteristics:

• Average fineness: 14–18µ
• Flow limit: <10 Pa

The fine particle size (14–18µ) contributes to a smooth texture and clean melt, while the low flow limit (<10 Pa) allows controlled fluidity when incorporating into chocolate blends or pastry recipes.

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If you’re developing recipes where cacao origin should speak clearly, this is the right starting point.

Stock it now and bring true Madagascan cacao character into your production.