Porcelana is so named for the near white colour on its interior surface. However, the nibs are still of regular cacao colour. Originally called Maracaibo, Porcelana beans are one of the rarest cacao beans in the world. Once considered to be amongst the finest high-quality cacaos in the world, Porcelana is not very resistant to disease, resulting in the near extinction of certain varieties of the bean. The existing hybrids of the Mexican and Columbian varieties are inferior in quality. The prized Venezuelan variety however, with its distinct almond flavour, is used in the production of some of the highest quality chocolate bars distributed throughout the world. Porcelana bars are deemed one of the finest chocolate bars available upon the market and are produced by only the greatest chocolatiers in the business. In addition to the traditional almond flavour, Porcelana bars are also produced in strawberry, cream, and butterscotch flavours. Some of the producers of the fine and rare Porcelana bar include Pierre Marcolini, Domori, Amedei, and Valrhona.