Before founding Domori, Gianluca Franzoni spent three years in Venezuela. Here he worked with the cocoa harvests, studying the different cocoa varieties and trying to preserve some of the rarest varieties cocoa beans. This passion for quality beans and natural ingredients is the core of Domori’s philosophy.
This Tanzanian bar is one of Domori’s best. The overall flavour has a menthol kick, with a slight earthy undertone. Greener flavour notes towards the finish were understated compared to those of Pacari’s 70% bar, and somewhat reminiscent of pears.