NO ONE
CAN IM
<ÍRITU
AGINAR
THAT THE MIXTURE OF FLOUR, SUGAR AND DULCE DE LECHE CAN BE CONVERTED
IN SUCH A DELIGHTFUL TREAT. HOWEVER, THE ALFAJOR WAS BORN MORE THAN
FIVE CENTURIES AND TODAY IT IS MADE OF VARIOUS FLAVORS.
ACCOUNT
THE STORY THAT THE ORIGIN OF THE CANDY GOES BACK A
THE ARAB COUNTRIES, ALTHOUGH IT ACHIEVED POPULARITY IN SPAIN IN THE
COLUMBUS TIMES. IN ARGENTINA IT PRESERVES A TRADITION OF 130
YEARS.
THE ARRIVAL AT
COUNTRY WAS IN 1869 IN CÓRDOBA, THANKS TO A FRENCH CHEMIST NAMED
DON AUGUSTO CHAMMÁS WHO CREATED A CANDY AND CONFECTIONERY FACTORY,
WHERE HE DEVISED THE FORMULA OF TWO COOKIES OR ROUND BAKED DOUGHS
JOINED BY SOME FILLING AND DIPPED IN CHOCOLATE. HE NAMED IT
OF "ALFAJOR" AND SUCCESSFULLY MARKETED THE TREAT. & NBSP; S U
ELABORATION IS SIMPLE AND THERE ARE DIFFERENT FLAVORS SUCH AS
REGIONAL, WITH STRAWBERRY OR MERINGUE, WHITE OR DARK CHOCOLATE, OR
SAME AS CORNSTARCH. IN TURN, THE MOST INNOVATIVE ENTREPRENEURS READ
THE PUBLIC'S WISHES AND ADDED TO THE CLASSIC FORMULA A
MORE COOKIE, GENERATING THE THREE-TIER ALFAJORES.
IN
IN OUR COUNTRY, THE BEST-KNOWN ALFAJORES ARE THOSE OF HAVANNA .
THE MAR DEL PLATA COMPANY WAS BORN IN 1947 AND ENJOYS A PRESTIGIOUS
INTERNATIONAL CATTLE BASED ON THE EXCLUSIVE FLAVOR OF ITS DULCE DE LECHE
HANDMADE. & NBSP; ALSO,
THE ALFAJOR INDUSTRY IS IN FULL EVOLUTION. ACCORDING TO A REPORT
OF THE MINISTRY OF ECONOMY, DURING THE FIRST QUARTER OF 2008,
EXPORTED TONS FOR 2.1 MILLION DOLLARS, REGISTERING A
GROWTH IN VOLUME AND VALUE OF 46% AND 42% RESPECTIVELY.
WITH
M OUSSE
LEMON OR CHOCOLATE, GLAZED OR FRUIT, THE ALFAJORES ARE
THEY BECAME THE PERFECT COMPANION FOR A GOOD COFFEE A
MORNING OR TO ENJOY IN THE AFTERNOON WITH A MATE AMONG FRIENDS.
TOURS AND TRIPS AROUND ARGENTINA WITH TANGOL. CLICK HERE