Domori Single Origin Dark Chocolate

Aristide Cameroon Dark Couverture Chocolate

Delicate & Flavorful

Aristide is a cacao from Nkog Ekogo, a village in the north of Yaoundé, the capital of Cameroon. These couvertures are named after Aristide Tchemtchoua, Chairman of the ScoopsCa cooperative of the Nkogekogo plantations, which groups together 100 cacao farmers, each owning about 3 hectares, i.e. 300 hectares in total, on which 2 varieties of cacao are grown: the Forastero and the Trinitario. The harvest is done by hand and fermentation takes place in wooden crates covered with banana leaves and stirred regularly. Fermentation of this type of cocoa lasts 6 days.

Organoleptic properties: It has a distictive organoleptic profile in which notes of tropical fruit, papaya and rose stand out. Low bitterness and astringency with a delicate cocoa note.

This is Domori’s latest origin blend, and available in the following options: 70% Dark, 60% Dark & 42% Milk

Nacional Arriba Ecuador Dark Couverture Chocolate

Extreme Elegance

Hacienda Victoria is in Ecuador, where thanks to the sustainable management of crops and the awareness of producers in the post-harvest phases, it produces a cacao with a fruity aroma and a strong chocolate flavour. Hacienda Victoria produces Arriba Nacional cacao, cultivated using ancient and traditional methods used to grow the “fruit of the gods”, pure and free from contamination by CCN51. Organoleptic features include xtreme elegance and an absolute note of white flowers.

Three Arriba Nacional blends are available: a 72% dark, 62% dark & 56% dark. The 72% & 62% are identical in application, but differs in cocoa intensity. The 56% is a slightly thicker blend in application which less intense flavor notes than its counterparts. 

Apurimac Peru 72% Dark Couverture Chocolate Drops

Very Delicate, Discreetly Acidic

South of Peru, precisely in the valley of the Apurimac is where Domori sources these cocoa beans. Apurimac is a Trinitario hybrid created in the 90s following a double hybridization of ICS95 with IMC67 and then with Nacional. The fermentation of this cacao lasts 6 days. Organoleptic features include notes of flowers, caramel and cream.

The Apurimac blends are available in a 72% dark and 100% unsweetened cocoa mass option.

Sambirano Madagascar 72% Dark Couverture Chocolate

Sweet & Round, Great Persistence

Cultivated in the valley of the same name located in northwestern Madagascar. Sambirano is a Trinitario cacao with a high Criollo content. Its fermentation lasts 5 days. Organoleptic features include notes of red fruits accompanied by a pleasant acidity.

Estelle Ivory Coast Organic 66% Dark Couverture Chocolate 

Direct From Small Plantations

This cacao is selected around the villages of Toumodi, Taabo and Lilebe near the coast. Most of the plantations are small, and use self-produced fertilizers and traditional cultivation techniques for the cacao. Organoleptic features include dominant notes of cocoa, accompanied by coconut, hazelnut, bread crust and spices

Vidamà Ivory Coast Couverture Chocolate Drops

Strong Cocoa Flavor with Spicy & Woody Notes

The cocoa of the province of Oulaidon takes its name from the village, located between the region of Lagune, near Tiassalé, and the province of Divo. The cocoa of the province of Oulaidon is part of a fair trade supply chain, aiming to protect plant biodiversity and improve post-harvest practices. This variety emits primary notes of cocoa, wood and spices. Low bitterness, low acidity, low astringency.

The Vidamà couvertures are available in the following options: 38% Milk, 42% Gold, 66% Dark & a 68% Dark which is thicker & ideal for flavorings & ganache