Master ice cream maker Alfredo Marrero, creative director of Boutique Relieve, has placed the Canary Islands on the international stage by securing 12th place in the global ranking of this competition. This achievement challenges the notion that the finest ice creams are exclusively found in cities like Florence or Manhattan.
The event, which took place in late March in Las Vegas, confirmed the excellence of Marrero's creation, “Origen Cacao”. This chocolate ice cream stands out for its absolute respect for raw ingredients and impeccable artisanal technique, eschewing artificial additives to focus on pure flavor.
The key to excellence lies in the Bean to Bar technique, which infuses the cocoa bean husk during the ice cream's maturation, extracting deep aromas and roasted notes that elevate its sensory complexity.
The dessert's architecture is a symphony of textures: an extremely creamy base, a crunchy rice flour streusel with savory notes, a chocolate sponge cake designed to maintain its fluffiness even at sub-zero temperatures, and a delicate cocoa grué tile. This combination was crucial for Alfredo Marrero to excel in a highly competitive environment.
The Gelato Festival is considered the “Champions League” of the industry. For a Tenerife workshop to rank in the Top 12, surpassing giants from Italy and the United States, is an unprecedented feat. While other competitors opted for extravagant flavors, Boutique Relieve demonstrated that excellence is achieved by returning to the origin.
This recognition is not just a trophy but also an award for a conscious ice cream parlor. Marrero's recipe is 100% gluten-free, allowing individuals with dietary restrictions to enjoy this gastronomic masterpiece without compromising on taste or texture. Residents and visitors to the Canary Islands can savor “Origen Cacao” at Menester and Boutique Relieve establishments in Tenerife.
