Domori has introduced its professional couverture chocolate range to the UK, bringing together rare Venezuelan Criollo cacao, single-origin dark and milk chocolates, the Essence couverture range and two nut-based creams for pastry applications.
The range is distributed in the UK by IRCA Group UK & Ireland and is available exclusively through the CFW webshop, providing chocolatiers and pastry chefs with access to the Italian chocolate maker’s products for professional use.
A key feature of the launch is the inclusion of Venezuelan Criollo chocolate, made from a cacao variety that accounts for an estimated 0.01% of global cacao production. Historically valued for its delicate flavour and aromatic complexity, Criollo has faced challenges associated with fragile plants and low yields.
Domori has worked to preserve the variety’s genetic heritage, including through cultivation at Hacienda San José in Venezuela, where rare heirloom varieties have been reintroduced. The range includes Porcelana, Guasare and Chuao, each offering distinct flavour characteristics, with notes ranging from hazelnut and vanilla to almond, caramel and dried fruit.
“Unlike most cacao, Criollo beans are naturally low in tannins, giving the resulting chocolate an exceptionally smooth, creamy texture with minimal bitterness and acidity,” said Alessandro Crespi, IRCA Group UK & Ireland head of sales. He described the flavour profile as combining notes of nuts, caramel, cream, honey and soft florals.
Alongside the Criollo selection, Domori’s single-origin dark chocolates draw on fine-flavour cacao varieties, primarily Trinitario and Nacional. Origins include Madagascar, Peru and Venezuela, with the company using a bean-to-bar approach intended to preserve the individual characteristics of the beans. Depending on origin, the chocolates offer profiles ranging from red fruit and spice to floral, honeyed and nutty notes.
The single-origin milk chocolates apply a similar approach, with the sweetness of milk intended to complement rather than obscure the cacao’s natural flavour. Sourced from regions including West Africa and South America, the chocolates feature varying notes of coconut, hazelnut, bread crust, spice and tropical fruit.
For manufacturers and pastry professionals seeking a more versatile couverture for day-to-day production, the Essence range offers dark chocolate in 70% and 56% varieties, alongside 37% milk and white chocolate. Made with cocoa from Côte d’Ivoire and Ecuador, the range has four-drop fluidity and is designed for applications including ganache, mousse, crémeux, bars, coatings and gelato.
The launch also includes Domori’s Aurea creams, extending the range beyond couverture chocolate. Crema Pistacchio contains 25% Sicilian pistachio, while Crema Nocciola contains 40% Italian hazelnut, with the latter’s nuts roasted to develop their flavour. Both products are intended for use in baked goods and pastry applications.
The full professional range is available through the CFW webshop, with the launch spanning specialist single-origin chocolates and rare cacao varieties through to couveture products and fillings intended for everyday professional production.
