Fave di cacao Equador Maglio

In 1875 the Maglio arrived in Maglie (Le), where the company still resides. They were the talent and tenacity of Antonio, who opened a horseback inn, to lay the foundations of a brand that has been through the decades, modes, wars, and social changes. To follow the costumes of time, Giuseppe, son of Antonio, in the center of the city, opened a café with a lab of sweets. Dante's heir to such an enterprising father was Dante, who in the early twentieth century not only joined the main activity of banquets and receptions at home, but started producing handmade liquors. As for the many almond paste specialties, Dante found in chocolate, used for re-covering, a valuable ally to prolong its preservation. In the 1960s, his son Vincenzo found fertile ground for intensifying chocolate and pastry production: innovative spirit, invented recipes, enriched confectionery production and decided to identify the company with the trademark. At present, at the head of the Maglio group, there are Maurizio and Massimo, who have inherited an invaluable heritage of values ​​and knowledge and the responsibility to make Maglio live in the present and in the future in Italy and abroad.

Equador's mono-origin is composed of Trinitario cocoa beans, an intersection created by monks on the island of Trinidad between the Criollo variety and the Forastera variety. Trinitarian is red and brown in the right way between the aromas and the enamel of the other two varieties. Ideal for those who love a more pronounced primary aroma. It is advisable to remove the outside of the bean to savor the taste and aroma of cocoa fully.

Producer: Maglio

Ingredients: Cocoa beans. 

May contain traces of nuts. 

Gluten free

Shelf life: 01/08/2026

Weight: 100 g

Tipology: Homemade

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