Magno Chocolates innovates through the union of art and cacao. Our founder is committed to bringing art into every creation — and to the singular taste of Colombian fine flavor cacao.
Magno stands apart from brands that typically use compound coating — a paste that contains cacao solids but is not real chocolate. From there came the idea of treating each creation as a precious gem: some are decorated with 24-karat gold leaf, carrying on the ancestral tradition in which chocolate was a delicacy of the gods, reserved for nobility.
To present chocolate as the precious gem it is, we pair it with 24-karat gold. Edible gold is a well-established ingredient in the food industry, used widely around the world and throughout haute cuisine — and it is completely safe to eat. It has no flavor and contains no chemicals; its soft texture makes it ideal for gastronomy.
The gold used at Magno is 24-karat, passed through rollers and flattened into an extremely delicate leaf. It's a fragile product — available as sheets, powder, or flakes — that demands real skill to handle; without the right tools it can stick to your hands or tear. It is fully edible and widely used in fine pastry. Gold itself has no taste — it's there to signal exactly what these are: chocolate jewels. Chocolate gems.
The use of gold in gastronomy dates back to Ancient Egypt, where it was believed to hold life-prolonging powers. But whatever the reason it's been used — a display of wealth, a belief in its healing powers — in gastronomy, gold serves to highlight the natural beauty of an ingredient and add a touch of fascination.
At Magno Chocolates we work with real Colombian chocolate. Each piece is a unique jewel, hand-painted by our artisans — every design exclusive and unrepeatable — and presented in luxury packaging, ready to gift for any moment or occasion.
