Cioccolato Maglio, through its constant research in plantations around the world, has selected small productions of the highest quality, to make Cru fondants unique in aroma and taste.

The different types of broad beans from selected plantations are unique in their scents and characteristics, an expression of the climate and territory of origin.

Africa is a single-origin Cacao from São Tomé, a land characterized mainly by dry heat and little rainfall. For this reason, its Cacao is very bitter and particularly strong. Referred to generically as Forastero, very weather resistant and also very productive, its “mazorca” has a very rounded shape and orange, green, yellow colors. Cacao is of the “morada” species, so it is very dark, deep purple almost black, naturally hybridized and from the dominant gene.