In 1948, in Mar del Plata, a coastal city of Argentina, a confectionery company named Havanna launched an innovative new product called an Alfajor. It features a layer of rich and creamy dulce de leche (milk caramel spread) sandwiched between two soft cookies and covered in either dark chocolate or a light coating of Italian meringue.
As the company expanded and word spread, the Alfajor became a symbol of Argentina known throughout the world. Today, Havanna continues to offer its original Alfajores, along with other treats that have become a part of local tradition.
Havanna also produces and exports jars of its classic Argentinean Dulce de Leche.
Dulce de Leche Jar
NW: 15.9oz (450gr)
What is Dulce de Leche? How is it made?
Milk and sugar are mixed and heated very slowly with constant stirring until they are transformed into a soft, smooth caramel cream with a rich, brown toffee color.
How is Dulce de Leche consumed?
- Spread over toast, crackers or a croissant.
- In desserts as filling for cakes, crepes, etc.
- Or by itself. Just have a spoonful!