La Derecha Diario A Cordoban alfajor wins gold at the Alfajor World Cup
The Joyas sisters and their Ególatra bakery brought the viral chocolate bar to the traditional treat with technique and flavor
Sisters Adriana and Virginia Joyas from Ególatra Pastelería won the gold medal at the Alfajor World Cup. The award-winning creation is a local version of the trend known as Dubai chocolate, featuring crunchy layers, semi-dark ganache, and a bonbon in the center. The new title adds to the brand's already recognized track record, which has accumulated medals in previous editions and strengthened its international projection.
The sisters explained that they combined textures to achieve a balance between crunchiness and creaminess in an alfajor designed to replicate the Dubai bar. After numerous tests, they adjusted the layers and fillings until the kadaif maintained its crunchiness without moistening the layers, achieving a unique profile.
"It's an alfajor with crunchy layers made from premium cocoa. It's filled with a smooth semi-dark chocolate ganache and a Dubai bonbon inside with a milk chocolate center, filled with kadaif and pistachio," Adriana says.
Ególatra reached the podium after golds in 2019 and 2023 and a silver in 2021, which strengthened its prestige in national competitions. The competition's jury evaluated hundreds of samples from various countries, applying technical criteria in a blind tasting. The recognition for Best Signature Alfajor reinforces the creative capacity of the pastry shop from Córdoba and projects its brand to international audiences.
Technique, innovation, and the recipe behind the winning bite
The creators said they conducted many tests to adjust the ganache, kadaif, and pistachio to achieve the desired contrast and texture in the final piece. They chose crunchy layers made from premium cocoa and an interior bonbon that recreates the bar, sealing the piece with a milk chocolate coating.
"We did a thousand tests. We only added kadaif and pistachio, and the layers wouldn't stick; we mixed the kadaif with the pistachio ganache, and the crunchiness of the kadaif was lost. Finally, we made new layers for this alfajor because it had to be unique," Adriana adds.
By adapting the viral bar, Ególatra turned the trend into a signature alfajor that gained recognition beyond Córdoba and at national events. The partners explained that they respected the essence of the original bar while adhering to the rules of the classic alfajor with two layers and a defined center. Their formula and presentation helped them stand out among hundreds of international samples judged by a panel of specialists at Costa Salguero.
The jury consisted of 20 specialists who blindly evaluated hundreds of proposals following 35 technical criteria during the competition. Although Ególatra won in the signature category, the top prize went to an alfajor from El Hoyo, Chubut, with walnut flour and white coating. The gold medal strengthens the projection of the Cordoban pastry shop and opens doors for its creation to reach international markets and events.
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