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Laura Curtis, a Culinary Institute of America grad, was working as a research and development chef in New York when she first made her raspberry hibiscus marshmallows and sandwiched it between two dark chocolate shortbread cookies. Her husband, Paris, suggested they call the square marshmallow-cookie sandwich a "Malvi", short for the Spanish word for marshmallow, malvavisco.
They moved to Atlanta to team up with the family and their creation became a business with successful funding from a Kickstarter campaign. One thing that sets Malvi apart is attention to flavor and quality. Malvi Marshmallows are infused with whole ingredients, like dried hibiscus, whole vanilla beans, and high quality cocoa. The results are amply fluffy cubes that reference a classic American confection with upgraded design and a bold new flavor profile.
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