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.

Tingo Maria is a Cacao that originates just south of the Equator. Called Trinitario d’altura, because it grows in the foothills of the Andes Mountains, it is the result of a hybridization of Criollo from Venezuela and Amazonian Forastero from Brazil. The “mazorca” has a shape very similar to Criollo, wrinkled with slightly pronounced grooves and yellow, green with reddish hues. From the genetics of this Cacao, one can immediately see its hybridization of the “violet” and “violet” species with very small elements of “blanco.” The area’s particularly cool and humid climate with alternating rainfall gives this Cacao many floral scents.