Additional information
| Weight | 50 g |
|---|---|
| Percentage cacao | 70 |
| Type | |
| Beans (origin) | |
| Produced in | |
| Beans (variety) |
Domori – Peru 70%
$14.50
“A chocolate bar with a taste of social redemption, with Trinitario cocoa coming from local producers in Perù. Native to the Apurimac River, in southern Perù. A hybrid created recently, with notes of flowers, caramel and cream. Very delicate with a discreet acidity and a freshness of taste that makes it a sought-after protagonist in high pastry productions and cocktails.”
A delicate freshness and a moderate acidity enrich the sensorial profile of this cocoa from the hinterland of Perù and grown in the lands embraced between the Ucayali and Marañon rivers. It is along the Rio Ucayali that the first European contact with South American cocoa was recorded and it is among the generous waterways of Peru that the wildest cradle of cocoa could reside: precisely these lands could be the origin of all species of Theobroma, the cocoa plant, existing.
The Single Origin of Perù has the flavor of social redemption: the Trinitario cocoa selected by Domori comes from the crops of the Sumaqao cooperative, which groups together small local producers who have been marginalized and redeemed thanks to the cultivation of cocoa in three main areas, Vrae, Ayacucho and San Martin.
Type of cultivation: Trinitario hybrid with a strong presence of Criollo.
Country and region of origin: Perù, with two main geographical centers – the valleys of the Ucayali and Marañon rivers, which flow into the Amazon River. The production areas are divided into 5 Regions: VRAE, Ayacucho, Cuzco, Junin, Ucayali and San Martin.
Tasting notes: Very delicate with moderate acidity and a freshness of taste which makes it a sought-after protagonist in haute patisserie productions and cocktails.
Ingredients: Peru cocoa paste (70%), sugar cane (30%). It may contain traces of soy, milk and nuts.
Out of stock
Gianluca Franzoni started Domori in 1993 after falling in love with cacao in Venezuela. He lived on a cacao farm and learnt the intricacies of the trees and beans and then realised he had to share the magical flavours with Italy.Domori was one of the first bean to bar chocolate's we tried. Living in Europe when we discovered the wonders of craft chocolate, we were lucky to have access to some of their wonderful bars. Although they now make a wide range of chocolate products, they specialise in highlighting the wonderful world of criollo cacao. We're delighted to share their 5 origins + their magical blend of them as a 100% dark chocolate for the purists."Domori means "due mori" - in English, two moors -, the two Moors being two bronze statues depicting two shepherds who strike the hour on a huge bell located at the top of the Clock Tower on a rooftop in Saint Mark's Square. The name Domori is the one Venetians affectionately use owing to the bronze colour of the metal. The two Moors are very similar but not the same: one of the two, the one on the right, does not have a beard. Owing to this detail, the bearded Moor is called the “old man”, the other one is the “young man”. A very specific detail contributes to this attribution of roles: the Moors mark the hour by striking the bell with their hammers (with the same number of strikes as the current hour) but in a certain way. The Old Moor strikes the hour two minutes before the correct time, to represent time past, whereas the Young Moor strikes it two minutes afterwards to represent the future. In Franzoni’s imagination, the "Domori" are two beans browned by toasting, cocoa and coffee...the old Moor is the coffee bean and the young one is cocoa!" See more
