It is the alfajor that was on everyone's lips this season: it broke the historical sales records of the Havanna brand (only in the first 12 days they sold 260 thousand units) and since it was only present in the firm's 52 stores that extend between San Clemente and Monte Hermoso, customers asked for it to be distributed throughout the country.
The moment arrive.
The alfajor that caused complaints on social networks due to the lack of stock
can be obtained since yesterday in the city of Rosario
- where long queues were already recorded yesterday - and
also in the provinces of Mendoza, Neuquén, San Luis, Córdoba, Tucumán, Jujuy, Salta and Entre Ríos.
In the rest of the provinces it will be available from Saturday, March 2
and those who will have to wait the longest are those from Buenos Aires and Buenos Aires:
in the AMBA it goes on sale on Saturday, March 6.
What is the Havanna alfajor that was all the rage this summer?
This candy, which exceeded the brand's sales expectations by 200 percent, went on the market with a value of $1,600 (30 percent more expensive than the classic alfajor from the same brand).
A great added value is its size:
it is 65 percent larger than the traditional one
(it weighs 90 grams versus 55 grams for the usual alfajor).
It also has two different milk sweets
.
“It is something that generates a lot of curiosity in people.
On the networks there are debates about whether it has condensed milk or cream cheese like Chocotorta,” says Martín Zalazar, marketing manager of the brand.
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.