In an excerpt from her book
*Chocolate Connoisseur* Chloe Doutre-Roussell said this about Domori: "I want to know more about the company. Furthermore, competitors tell me Domori don’t work from the bean
(which means they are buying their cocoa mass from another company, and just melt, blend, temper and mould). I am intrigued by this, because the chocolate tastes like no other I have tried, and I want to see with my own eyes what they are doing."
So is it true that Domori is NOT
a bean-to-bar maker? They're on the list of bean to bar makers.