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Bitter Chocolate with 82% cocoa; for lovers of quality bitter chocolate. Maglio is distinguished in the panorama of Italian chocolatieri for the careful selection already on the plantation of the best cocoa beans.
The Cecilia Rabassi Note Bar is a poem of flavours, aromas and sensations, with hints of berries, with the fresh and intense aromas of toasted cocoa that mix with the sweetness of milk. A masterpiece of contrasts, from which perfect harmony is born. For those who love to be enchanted by new sensory experiences.
The Tomeetyou Cecilia Rabassi bar is a classic capable of surprising every time you taste it, a blend of fine cocoa that meets and mixes with the quality of Italian milk and three-lobed hazelnut. The Tomeetyou bar is a combination of pure balance between flavors and texture. Tomeetyou is the noble tablet produced by Cecilia Rabassi.
The Chumude Bar is an 85% single origin dark chocolate. Maglio stands out in the panorama of Italian chocolatiers for the careful selection of the best cocoa beans already on the plantation.
A Pure origin chocolate with intense aroma, with an eye-catching sweetness, which encloses all the beauty of the land of Cuyagua. Maglio is distinguished in the panorama of Italian chocolatieri for the careful selection already on the plantation of the best cocoa beans.
The Almond Easter Egg is made with 62% dark chocolate coated with toasted almond sticks. A true gluten-free treat by Maglio.
A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must in its production. Toscano is a blend of cocoa with a strong flavour, obtained from the union of three genetic qualities of cocoa from Madagascar. Ghana, Ecuador and Venezuela. The Egg contains 6 pralines.
A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must of its production the Toscano which in this case is offered with a delicious white chocolate and Bronte pistachios which make the final product unique, pleasant and with an exciting aroma. The Egg contains 6 pralines.
Cake made by means of the natural fermentation of sour dough, with an irregular oval shape, reminiscent of a dove. The cake is soft and light textured enriched with Sicilian candied orange peel. The loaf is covered with icing and decorated with granulated sugar and almonds.
The Rum and Cioccolaro Babà is produced by the Pasticceria Agresti of Formia, which has specialized in producing this typical traditional dessert since the 1970s. Its peculiarity is in the pot-cooking technique with which it is produced, which consists in cooking the cake inside the container that contains it, ready for subsequent labeling and sale.
A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must in its production, the Toscano is a blend of high quality cocoa that contains sweetness and aroma. The Egg contains 6 pralines.
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