Gianluca Franzoni is the master chocolatier at Domori. He’s the person who is responsible for selecting the beans and roasting them to perfection. Cacao beans, like coffee, need to be roasted to bring out their flavor. Domori uses no vanilla in their chocolate, unlike other chocolate companies, since Gianluca believes that vanilla masks some of the flavors he coaxes out of the beans to make his chocolate. I immediately liked him because of his dedication to making truly fine chocolate….(and perhaps because his shirt would match the colors of my web site.) Aside from making great chocolate, the Italians really know how to dress.
As you can imagine, Domori is a chocolate company that is rather revolutionary…and in a country that’s no stranger to revolutions. If you’ve been to Italy, you know the Italians are lively, creative, wonderful people. And they’re not afraid to do things a bit differently.
When Gianluca told me that Domori chocolates were so smooth that even the 100% bar of unsweetened chocolate, called Puro, was not the least bit bitter, (even without the sugar,) I frankly didn’t believe him. But Puro was indeed great. It’s made from 100% Sur Del Lago beans, which is used in some of the best chocolates I’ve tasted. For the hard-core chocolophiles, crunchy dark Ocumare cacao beans, known as Kashaya, are roasted whole and meant to be eaten just as they are. I mean, what kind of people pack up whole roasted cocoa beans and for hard-core chocolate-lovers to eat? The same people who brought us gelato, gianduiotti, and panna cotta.
As you can probably tell by now, I love Italians!
Domori is one of the few chocolate companies that actually owns their own plantations in Venezuela. Most of their beans are criollo hybrids, which is considered the best cacao available today. (The term ‘cacao’ refers to the beans used to make chocolate, and ‘cocoa’ usually refers to the powder made from the beans after they’re roasted and pulverized.)
We tried a sample of all of their chocolates, guided by Gianluca….
Esmereladas is their chocolate made from Ecuadorian cacao, that had a surprising tropical banana-like aroma and flavor. Rio Caribe, from their Venezuelan plantation, had an earthy, musky character while the Sambirano from the island of Madagascar (where a lot of vanilla is grown) had a raisin-sweet taste and a gorgeous red hue. Perhaps the most intriguing was the Puertofino, which was made from a rare, pure Ocumare cacao, which we all agreed had a delightful creamy taste, even though it was pure bittersweet chocolate with no dairy added.
If this is making you crave Domori chocolate, you can order their chocolate (as well as Tuscan chocolates from Slitti and Amadei) online at Chocosphere.
So onward in my pursuit of more great chocolate here in Tuscany.
Next I’ll visit Slitti, which aside from blending their superb chocolates, they roast amazing coffee…which says a lot, since each time I sip an espresso in Italy, I fall into a deep trance-like state.
In the walled city of Lucca, where we’re staying, I’ve had a chance to stock up on Amadei chocolate as well. Amedei specializes in very rare cacaos, such as Chuao and Porcelana and is another of the world’s great chocolates.
Eating in Tuscany includes focaccia flatbread permeated with olive oil and sprinkled generously with coarse salt, soup made with the Lucchese wholegrain known as farro, and I’m stockpiling delightfully bitter chestnut honey that I drizzle over toasted and buttered (salted butter, of course) levain bread. If you should ever visit Lucca, the best place to buy Tuscan foodstuffs is Antica Bodega at 31, via Santa Lucia. The wine, of course, is excellent, inexpensive, and generously poured in restaurants and enotecas.
Tomorrow I’m taking my group to a villa in the mountains for a wine and olive oil tasting before we return to Lucca to shop for local specialties at Antica Bodega, including sharp, sheeps-milk Pecorino cheese and well-aged, syrupy Balsamic vinegar, Parmesano-Reggiano and olive oil.
And of course, lots more chocolate.
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