Maglio Italian Chocolate (est.1875) thanks to the passion of continuously discovering, have selected six origin cocoa coming from all over the world: Peru, Cuba, Equador, Tanzania, Venezuela, Indonesia.

Maglio has chosen the highest quality of small productions, whom are manage by cocoa producing families that have passed their passion down through the generations. The cocoa beans selected have unique flavors and tasty, thanks to the environment and climatic conditions: it is precisely the uniqueness of their characteristics that have enchanted Maglio, creating a delicious combination.

TINGO MARIA, grows south of the equator, along the Andes mountain range, whose fresh, clean wind and the rainy climate make this highland Trinitario grows.

Predominantly Trinitario cocoa, it comes from the hybridization of Criollo, coming from Venezuela and Amazonian Forastero from Brazil. TINGO MARIA is a highland Trinitario, since it grown at the foot of the mountains and the cool, humid and rainy climate, gives it many floral aroma.

The “mazorca” seems like a Criollo shape, wrinkled with grooves in yellow and green with shades of red. It immediately notice its hybridization of the “violet” with “white Criollo”.

The primary aroma is very pleasant and delicate taste, with a smooth and balanced taste.

The structure is silky, and a slight acidity as aftertaste. Intensity and freshness keep the mouth clean.

The secondary aroma are persistent. Taste of caramel, hazelnut, red fruits and a final note of bitterness enrich the final taste.

TINGO MARIA can be paired with a good whiskey.

All the wide range of Single Origin Dark is a jornery…MAGLIO’S journey to discover the highest quality cocoa around the wordl!!!