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.

Equador is a single-origin Cacao from the land of Esmeraldas. Referred to as “El Cacao National” for its unique bouquet of floral aromas, it grows at the Equator due to constant heat and continuous and abundant rainfall. Equador is an Arriba cacao variety Amenolado, specifically “violettita” with notable blanco undertones. The highly aromatic structure of this cacao is the result of natural hybridization of Criollo and Forastero from the Amazon, both of which are present in the area.