Before founding Domori, Gianluca Franzoni spent three years in Venezuela studying different cocoa varieties and working to preserve some of the rarest cocoa beans. This passion for quality beans is the core of Domori’s philosophy.
The beans used in this bar are hybrids of Criollo and Trinitario from the Venezuelan region of Sur del Lago (to the South West of Lake Maracaibo). This indulgent bar has the creamy texture of a ganache. Layers of roasted coffee and hazelnut give the bar a pleasantly rich flavour with little bitterness.