There is no economic crisis that undermines the national obsession with alfajores.
Our sweet tooth fetish achieved another milestone this summer:
in 12 days, 260 thousand units of the new Havanna brand variety were sold, which went on the market for $1,600
(30 percent more expensive than the classic alfajor of the same brand).
The lines to get it in stores on the Coast - because it sells out in a matter of hours - and the complaints on social networks about the lack of stock
testify to a furor that can only be explained in our sweet idiosyncrasy that made this product the Obligatory souvenir of every summer on the Coast.
"We thought of it as a special edition to celebrate the 150th anniversary of Mar del Plata, our founding place, and it has already become the most successful launch in our history. We can't cope,
it exceeded our sales expectations by 200 percent
," he said. Martín Zalazar, marketing manager of the brand, tells Clarín Gourmet.
What is the Havanna alfajor that is all the rage on the Coast?
But what is so special about this new alfajor?
First of all, its size because if there is something that every sweet tooth appreciates, it is receiving more:
it is 65 percent larger than the traditional one
(it weighs 90 grams versus the 55 grams of the usual alfajor).
Within that same gluttonous logic, another added value is that
it has two different dulce de leche
.
“It is something that generates a lot of curiosity in people.
In addition to complaining on networks about the lack of stock, there are debates about whether it has condensed milk or cream cheese like Chocotorta,” Zalazar adds.
The new Havanna alfajor is 65 percent larger than the traditional one.
Nothing like that.
The formula is
the classic dulce de leche that the Vacalin company makes with an exclusive recipe for Havanna products and another that is produced with a different cooking technique
and other essences to make it creamier and more intense in flavor but also of a Lighter colour.
The chocolate
used in the alfajor dip is already known to fans of the brand:
70 percent cocoa of Brazilian origin.
The refining and tempering of this input is done in the factory.
But the ingredient that connects this product with the reason for its launch - the anniversary of Mar del Plata - is
the incorporation of sea salt in the tapas dough.
“We wanted something subtle, a few bites with a little salt, for that flavor to explode in the mouth and contrast with the dulce de leche and chocolate,” explains Zalazar.
Queues at Havanna stores for the new alfajor.
The launch of this product was exclusive for the Coast:
it is available in the 52 Havanna stores that extend between San Clemente and Monte Hermoso
.
Only after Easter will it be possible to buy throughout the country.
Good news for those who claim federal presence online or queue for up to an hour to not miss out on this limited edition that caused so much commotion.