Canarian gastronomy has reached a new international recognition thanks to its frozen desserts. Master ice cream maker Alfredo Marrero, creative director of the firm Boutique Relieve in Puerto de la Cruz, Tenerife, has placed his creation 'Origen Cacao' in the elite Top 12 worldwide of ice cream parlors. This achievement occurred during the international Gelato Festival World Masters competition, held in late March in Las Vegas.
Marrero's proposal, based on respect for raw ingredients and the 'Bean to Bar' methodology adapted for gelato, impressed the jury. The technique of infusing the cacao bean's skin during the base's maturation process extracts deep aromatic nuances, elevating the ice cream's sensory complexity beyond traditional industrial methods.
The creation stands out for its carefully crafted texture architecture: an extremely creamy chocolate base, a crunchy rice flour streusel with subtle salty notes, a spongy cake, and a thin crisp wafer of pure cocoa nibs. This complex frozen dessert convinced a demanding international jury, surpassing entries that included less conventional ingredients.
In a market historically dominated by the family legacy of Italian masters and the multi-million dollar budgets of US chains, for an artisan workshop born in Tenerife to position itself among the top twelve globally represents an unprecedented feat for the sector in the Canary Islands.
In addition to its organoleptic quality, 'Origen Cacao' is 100% gluten-free, making it an inclusive option for celiacs or those with food intolerances. This gastronomic milestone can now be tasted at Boutique Relieve establishments on the island, consolidating the thriving culinary and pastry scene in Tenerife.
