Domori have this ideas of ‘low impact’ chocolate production. Everything they do is based on the initial bean quality, then they simply roast, shell, nib and grind the beans. The conching is only for 12 hours. The idea is to do as little as possible so as not change the flavour or health properties of the bean.
I think this does give their chocolate a different texture to anyone else’s and this does take some getting used to. This might be why Domori don’t get so much attention from the fine chocolate mainstream, their chocolate is just not in the Valrhona couverture mould (excuse the pun, and by the way – I like both types equally!)
The waxiness is quite common with chocolate with a high criollo content, it is one of the properties of criollo … Very pure criollos also have a ‘cream’ note, which is again noticeable in Domori’s bars – particularly Puertomar/Ocumare 61. (Domori describe this as ‘bread and butter and jam’ – I am sure that sounds more flattering in Italian!)