Italian founded fine chocolate business, Domori, has fully extended it presence in the UK with a new professional couverture range targeting British markets, writes Neill Barston.

The brand had enjoyed a strong reputation within the artisan confectionery community in the UK, with its ranges that had placed a high value on sustainable sourcing practices.

Notably, the business had previously been the core cocoa supplier of the famed London-based Prestat chocolate business (said to have inspired Roald Dahl’s Charlie and the Chocolate Factory, before the firm went into administration earlier this year amid soaring cocoa prices).

For its part, as Domori explained, it has released its latest professional line – which is sourced from reportedly rare Venezuelan Criollo strain of cocoa, to create its single origin and essence ranges, which are being sold exclusively through the CFW web store. 

The cocoa variety is said to be regarded for its remarkable finesse, natural sweetness, and high level of aromatic complexity, and was once on the verge of extinction, due to its fragile plants and low yields.

Through its own notable work, Domori has sought to preserve Criollo’s genetic heritage for the future. Central to this, is the success of the Hacienda San José Plantation which has now reintroduced rare heirloom varieties and established one of the most important centres for Criollo cultivation in the world.

“Unlike most cacao, Criollo beans are naturally low in tannins, giving the resulting chocolate an exceptionally smooth, creamy texture with minimal bitterness and acidity. The flavour profile is delicate yet expressive, revealing elegant notes of nuts, caramel, cream, honey, and soft floral tones, often with remarkable roundness and persistence on the palate,” said Alessandro Crespi, IRCA Group UK & IE Head of Sales, the supplier & distributor bringing the Domori professional chocolate range to the UK.

Domori’s Venezuelan Criollo chocolates celebrate the diversity of this legendary cacao through distinct single varieties such as Porcelana, Guasare, and Chuao, each expressing a unique aromatic identity—from the silky sweetness of hazelnut and vanilla to nuanced hints of almond, caramel, or dried fruit.

Using the minimalist “bean-to-bar” philosophy it advocates, often just cocoa mass and cane sugar, these chocolates highlight the pure character of Criollo cacao. The result is a tasting experience that reflects both the biodiversity of Venezuela’s cacao heritage and Domori’s commitment to preserving one of the world’s most exceptional ingredients.

“The launch of the Domori professional couverture chocolate range into the UK chocolate market, particularly containing this rare Criollo variety, cannot be underestimated in its significance,” concluded Alessandro. “It really is exciting. We are confident we’ll soon see Criollo being used in Michelin level applications – it is one of the world’s most exceptional ingredients.”

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