ABOUT US ?
A story of passion and family expertise
Founded in 2016, Domachoc was born from the meeting of two passionate and complementary brothers.
Carlo Doppler, senior technician in automation and industrial computing, and Norbert Doppler, pastry chef, chocolatier, confectioner, and ice-cream maker.
Approached by the German manufacturer LCM for their expertise, they decided to represent the brand in French-speaking countries, with the ambition of becoming the French reference for chocolate-making machines.
Their unique partnership combines technical rigor with in-depth industry knowledge, providing rare expertise in equipment consulting, installation, and support.
Today, Domachoc has established itself as a key player in the French and Swiss markets with two entities: Domachoc France and Domachoc Switzerland. With an internal team of over six people, Domachoc supports its clients from A to Z, offering:
- High-quality, robust, and innovative professional machines.
- A responsive and expert after-sales service, ensuring uninterrupted production.
- Personalized support, from laboratory layout to commissioning by our professional team.
Our commitments and values
- Quality: Reliable and high-performance equipment, carefully selected.
- Proximity: Attentive listening to your needs and tailor-made advice.
- Service: Continuous technical support and rapid response.
- Innovation: Close partnerships with experts to stay at the cutting edge of developments.
Our experts by your side
Franck Kestener
World Pastry Champion 2006
Meilleur Ouvrier de France Chocolatier 2004
Edouard Morand
Master Chocolatier
Jean-Pascal Sérignat
Master Chocolatier
Christian Camprini
Meilleur Ouvrier de France Chocolatier 2004
Serge Granger
Meilleur ouvrier de France in chocolate category en 1993
Vincent Lechevallier
Chocolate and confectionery training expert