Carne and vino aside, Argentina’s gastronomic pleasures also extend to the all-important final course: dessert. Give your taste buds a delectable treat as we explore the mouth-watering desserts on offer!

Chocotorta (photo by joannova, aka foodalogue, on Flickr)

Chocotorta

As the name suggests, this is indeed a chocolate cake, although quite unlike any other. This ubiquitous sweet treat is a chocoholics dream: a multilayered cake with an Argentine twist. One layer of dark chocolate biscuit is followed by a layer of dulce de leche mixed with a cream cheese equivalent, followed by another layer of dulce de leche, and on and on it goes… The biscuits are dipped in coffee before they are added to each layer, making an already sweet cake even sweeter! Did I mention you don’t even need to bake it?

Chocotorta can be made in a variety of ways, some soak the biscuits in coffee, others in milk, or sometimes even wine; whilst some top the cake off with a layer of icing, others with dulce de leche, or, simply with a final biscuit layer. Whatever chocotorta you come across, you can be sure it will include the staples: biscuit and dulce de leche.

Rogel

Deliciously sweet Rogel (photo by Mar Garra on flickr)

Not to be outdone, layer cake number two, rogel, can certainly give the chocotorta a run for its money.

This Argentine classic is a wedding cake (and café) favourite, and rightly so! An equally decadent option, this cake also hinges on the Argentine national treasure: dulce de leche.

This time, you will find it wedged between layers of crispy, paper-thin pastry. Layer upon layer is piled up until you arrive at the centrepiece, a final top layer of decadent whipped Italian meringue. The contrasting textures of crispy pastry with gooey meringue are a total success!

Queso y dulce (Photo: Santiago Borrazás)

Queso y Dulce (de Membrillo)

Literally translating to ‘cheese and (quince) jam’, this off-beat dessert is the perfect combination of sweet and tart- with just enough sweet. For those of you who are wondering what quince is, it’s a bumpy pear-like fruit which, I have to say, has been largely underrated in the rest of the world – in fact, in 1922, American pomologist (someone who studies fruit) U. P. Hedrick lamented that, “the quince, the ‘Golden Apple’ of the ancients, once dedicated to deities and looked upon as the emblem of love and happiness, for centuries the favorite pome, is now neglected and the least esteemed of commonly cultivated tree fruits.”

In Argentina however, this is certainly not the case. It is rumoured to have been a favourite of celebrated writer Jorge Luis Borges.

The fruit is cooked and then pureed in a food processor, and, thanks to its pectin-rich flesh, sets as a firm and (handy) sliceable block. Said scrummy block is accompanied by a slice of cheese, either a hard one known as pategrás or a soft one referred to as queso cremoso. An alternative version substitutes dulce de membrillo with dulce de batata (sweet potato jam)

This traditional desert is simple and easy to make, and guaranteed to satisfy your sweet tooth – if it’s good enough for Borges it’s good enough for us!

Flan

Flan, better enjoyed with some dulce de leche or whipped cream (photo by norwichnuts on Wikipedia)

Possibly one of the most well-known dessert dishes in Latin America, flan, or crème caramel as it is known in France, consists of a sweetened mix of eggs, milk, and sugar commonly flavoured with vanilla essence, and, as with most things Argentine (I’m starting to see a pattern emerge here…) topped with, you guessed it, dulce de leche.

The flan is topped with caramelised sugar whose sweetness, coupled with the dulce de leche, serves as the perfect counterpoint to the cool, creamy custard body. Requiring only four basic ingredients, it’s easy to see why flan has become a region staple.

Arkakaó ice cream parlour in Recoleta (photo by wallyg, on Flickr)

Ice Cream

No self-respecting list of Argentine desserts would be complete without an ode to ice cream. It is in Argentina, not Italy, that this versatile and universally recognisable dessert has been perfected, although it of course owes its heritage to the wave of Italian immigration of the late 1800s.

The abundance of heladerias (ice cream parlours) in the city is a testament to ice cream’s indisputable status as go-to dessert number one. In fact, ice cream parlours remain open until the early hours of the morning, and, amazingly, it is available on tap 24 hours a day via online delivery.

More gloopy in texture than its Italian gelato counterpart, Argentine ice cream is thought gains its unique texture and creaminess from the high quality of milk afforded by the country’s world-class cattle. Sizes range from a small cup or cone right up to an entire kilo, whilst the varieties are endless, ranging from an entire section devoted to, that’s right, dulce de leche, to chocolate, to fruit. The dizzying selection will make your head spin and the wonderfully exotic sorbets such as maracuyá -passion fruit- are not to be missed either.

During the lengthy summer months of blazing city heat, there’s nothing like stepping into a bright, shiny, air-conditioned ice cream parlour to indulge in some sweet, cool treats.

Ice cream forms a central part of Argentine culture, installed by waves of Italian immigrants. There are an abundance of places to choose from across the city, though sometimes it can be a bit difficult to decide exactly where to go for the best selection and taste.

Icecream (Photo: Helena Andell)

While it cannot be denied that chains such as Persicco, Un Altra Volta, Freddo, and Chungo deliver deliciousness in lovely parlours, the prices are high and the service can be somewhat sterile. So here are the top five ice cream parlours where you’ll find humble, home-made and tasty ice cream in BA that doesn’t necessarily break the bank.

Furchi, Belgrano

This pleasant little parlour, founded in 1959, was one of the first ice cream shops to open in Belgrano. A family-run business started by Miguel Furchi with strong Italian roots; today Furchi is run by nephew Mercurio.

Furchi stands out among the rest as doesn’t include any type of conservatives or additives. Mercurio says that “our ice cream contains less fat than other types at 6-10% fat and 20-22% sugar content.”

There are an assortment of flavours, almost sixty to choose from, all neatly listed by category on the board. Special flavours available here are ‘Queso con frutilla’ (Mascarpone cheese and strawberry), ‘Fresco y Bata’ (Dulce de batata with mascarpone), ‘Ananá con perejil’ (Pineapple and Parsley) and the very highly-rated ‘Pan Dulce Helado’ (Christmas cake made out of ice cream) especially for the festive season.

Av Cabildo 1508, 4783-1689. Small cone, $15; kilo $83. No website, but delivery but phone is available.

El Podio, Almagro

With Calabrian roots, this wonderful parlour has been in existence for almost 40 years.
The atmosphere is cool, the decoration modern and clean. Their specialties are in the cream-based helados, such as Queso mascarpone con frutos del bosque (mascarpone cheese with fruits of the forest) and a few national favourites such as a whipped Mantecol flavour, and the famous peanut butter-lined Marroc chocolate and cream blend. Flan con caramel is an example of exquisitely churned ice cream with gooey caramel rippling thoughout.

Av Rivadavia 3778, 4982-1688, www.elpodio.com.ar. Small cone, $16; kilo $88.

Cadore, Centro

Boasting its northern Italian roots – the family business in Italy began in 1887 – the Buenos Aires branch of Cadore opened in 1957 and is one of the oldest shops in the area. In the heart of theatreland, this particular parlour is perfect for stopping through after a show..

The list of flavours is simple but classic, including Sambayón with raisins, chocolate, vanilla crème, strawberry and more. The most famous flavour in the shop is the classic dulce de leche, and as soon as you try it you’ll understand the glory – it’s easily the best in town.

Av Corrientes 1695, 4374-3688, www.heladeriacadore.com.ar. Small cone, $17; kilo $90. Late-night delivery.

Arkakao (Photo by Helena Andell)

Arkakaó, Recoleta

Arkakaó is a relatively new spot compared with the other contenders on the list. Just three years old, the Kakao business was brought to Argentina from Italy, gaining its ‘Ar’ on arrival to Buenos Aires.

This parlour breaks away for its presentation and politeness as well as the quality of the product. The staff are friendly, know what they’re talking about and are enthusiastic to guide your tastebuds toward true delight.

The list of flavours – written in Italian – is a lot shorter than most other shops, as the ice creams are made and are only kept for two days in order to keep them fresh. The top ‘a la crema’ flavour worth trying is the Zabaglione (sambayón) – a truly heavenly treat. Others include Ciccolato Extra Fondente (chocolate indulgence extreme amazingness), Cioccolato Cannella (chocolate and cinnamon), and Gianduja (hazelnut crème, great for Nutella fans).

Av Quintana 188, 4813-7585, http://arkakao.com.ar. Small cone, $26; kilo $108.

Arnaldo, Olivos

Another neighbourhood gem, located in the leafy green suburb of Olivos in Zona Norte, Arnaldo is the competition of the area. Originally opened in the Munro neighbourhood, Arnaldo today has expanded to become one of Provincia’s treasures, known for its high quality home-made taste.

Flavours are spread all the way across a long wall, and here the best ones to choose from are the classic flavours with dashes of liquor. One to try is sambayón con almendras (egg yolk mixed with white wine, cream, and crunchy almonds) as its punchy refreshing taste gives you something a bit different, yet yummy.

Arnaldo is located along Avenida Maipu half a block away from the Tren de la Costa, the tourist train which takes you to Tigre. It’s the place to grab a refresher before or after a trip to the river.
Av Maipu 2327, www.arnaldo.com.ar.

A couple sharing an ice cream (Photo by Emily Anne Epstein)

During the lengthy summer months of blazing and encapsulating city heat, there’s nothing like stepping into a bright, shiny, air-conditioned ice cream parlour to indulge in some treats to cool you down.

Ice cream is very important here and forms a central part of Argentine culture. There are an abundance of parlours to choose from across the city, but sometimes it can be a bit difficult to decide exactly where to go for the best selection, and the best taste.

The origins of ice cream have long been debated. Said to be a concept originally put together by the Chinese, where they mixed snow with honey and fruit in the mountains, it was then brought to fame by Mr Marco Polo in Italy through creation of the famous gelato. The Italians have reigned with the glory of gelato for years, and thankfully brought their recipes, in abundance, to Argentina.

Cadore boasts one of the city's best dulce de leche ice cream. (Photo/Brian Funk)

Since industrial ice cream giant, Freddo took over Persicco’s spot on the legendary corner of Cabildo and Juramento in Belgrano, the fight for business between the larger chains has been fierce. Where it cannot be denied that parlours such as Persicco, Un Altra Volta, Freddo, and Chungo deliver deliciousness and have lovely posh parlours to sit down in, a cucurucho (a large cone) will generally set you back a whopping $17 these days, giving the possibility of leaving you peso-less.

Welcome to the Top 5 parlours, where you’ll find the humble, home-made exquisite ice cream in BA that doesn’t break the bank. You get a chance to escape the mosquitoes, and dare to delve into a world of delightful deliciousness.

1) Furchi, Belgrano

This pleasant little parlour is to be found along Cabildo Avenue, founded in 1959; it was one of the first ice cream shops to open in Belgrano. A family-run business started by Miguel Furchi with strong Italian roots, today Furchi is run by nephew Mercurio.

Welcomed in to learn more about the delicacies of ice cream making, I was pleasantly surprised to discover that real home-made ice cream could actually be good for you. Mercurio tells me that “our ice cream contains less fat than other types at 6-10% fat and 20-22% sugar content.” He went on to say that, “this is much less than other types of ice cream such as Swiss, inwhich the fat content is raised, to ensure an extended period of preservation”.

There are an assortment of flavours, almost sixty to choose from, all neatly listed by category on the board. Special flavours available here are ‘Queso con frutilla’ (Mascarpone cheese and strawberry), ‘Fresco y Bata’ (Dulce de batata with mascarpone), ‘Ananá con perejil’ (Pineapple and Parsely) and the very highly rated ‘Pan Dulce Helado’ (Christmas cake made out of ice cream) especially for the festive season.

If you’re up for something lighter, the fruity flavours are divine, particularly the tropical fruits such and mango and pineapple.

Furchi doesn’t include any type of conservatives or additives, because, as their slogan states, you’ll find only: “Il gelato fresco di giornata” (Fresh ice cream of the day). This delightful neighbourhood porteño parlour is definitely worth trying.

A little cone costs a humble $5 pesos to $55 for a kilo. They don’t have a website, but delivery can be ordered by telephone.

For more information, click here.

2) El Podio, Almagro

Ruben Adorno prepares the Podio Especial which combines dulce de leche with chocolate almonds and rum. (Photo/Brian Funk)

With Calabrian roots, this wonderful parlour has been in existence for almost 40 years, where they opened their first parlour in Caballito.

Approved as authentic by the official Argentine ice cream police, AFADHYA (Asociación Fabricantes Artesanales de Helados y Afines), El Podio rates as one of the top places in Buenos Aires to stop and have a refreshing ice cream experience.

The atmosphere is cool, and the decoration is modern and clean. The chairs are comfy and the magazine pile is large, if you fancy staying for a bit to indulge in some quality reading time with your order.

Their specialities are in the cream-based helados, such as Queso Mascarpone con frutos del bosque (Mascarpone cheese with fruits of the forest) and a few national favourites such as a whipped Mantecol flavour, and the famous Marroc chocolate and cream blend. Flan con caramel is an example of exquistely churned ice cream with gooey caramel rippling through, that simply melts in your mouth.

A small cone will cost you $9 and a kilo $54. They have a couple of shops around town, including branches in Caballito and Flores.

For more information click here.

3) Arnaldo, Olivos

Another neighbourhood gem, located in the leafy green suburb of Olivos in Zona Norte, Arnaldo is the competition of the area.

Another family run business originally named, ‘Sorrento’ coming from it’s Italian roots, Arnaldo’s first shop originally opened in the Munro neighbourhood. Arnaldo today has expanded to become one of Provincia’s treasures and known for its high quality home-made taste.

The parlour/cafe is large, bright, clean and shiny. The staff are friendly and willing to make sure you get the perfect personalised ice cream.

Flavours are spread all the way across a long wall, and here the best ones to choose from are the classic flavours with dashes of liquor. The one to try is sambayón con almendras (egg yolk mixed with white wine, cream, and crunchy almonds) as its punchy refreshing taste gives you something a bit different, yet yummy.

They don’t do delivery but the parlour is pumping at night-time, where they have a special number service to make sure you get served as quick as possible.

A small cone costs a fractional $5 and it’s $36 for a kilo. Arnaldo is located along Avenida Maipu half a block away from the Tren de la Costa, the tourist train which takes you to Tigre. It’s the place to grab a refresher before or after a trip to the river.

For more information, click here.

4) Fratello, Palermo

Located just a few blocks away from the bustling Bulnes zone of Palermo, this little gem is a delightful example of a traditional neighbourhood parlour. The seating area is small but neat, illuminated by florescently lit palm trees.

The storefront of Fratello on Coronel Diaz in Palermo. (Photo/Brian Funk)

Ask for your size and then if you’re feeling daring, try their chocolate range or some of their wildly blended flavour bomb sensations such as Torroncino. Torroncino contains dulce de leche, praline, vanilla cream, and caramelised chopped nuts.

The shop itself has a friendly 80s vibe with silver chairs and tables, but sitting outside you have a beautiful view of the plaza and the church.

A small cone starts at $10 and a kilo will cost you $55.

If you’re feeling the temptation, you could try one of their ice cream cakes from the refridgerator; the Almendrado is one of the classics.

For more information, click here.

5) Cadore, Centro

Boasting its northern Italian roots, the family business in Italy began in 1887. The BA branch opened in 1957 and is one of the oldest shops in the area.

In the heart of theatreland, this parlour is perfect for stopping through after a show, or after dinner along the famous Av. Corrientes.

The list of flavour is simple but classic. By far the best to try, well famed by the Argentine media, is the classic dulce de leche, and as soon as you try it you’ll understand the glory.

A small cone costs $10 and the kilo $58. They do delivery too, usually until very late at night.

For more information, click here.

So, if you’re suffering the 12am sweat this summer, pop along down to one of these lovely parlours and you’ll find you’ll have many friends.

Infact, you’ll probably have to queue.

Between Día de la mujer, Día del padre, Día de la madre, Día del amigo, and Día del niño, we certainly don’t fall short of opportunities to spoil the ones we love. But this week’s ‘La Semana de la Dulzura’, provides the perfect week-long excuse for a little self indulgence.

If getting your sweet fix means reaching past the dulce de leche for something more unusual, Argentina has plenty to offer. From homemade marmalades and distinctive chocolate ramas to fruity artisan beers, the south has turned it’s hand to almost everything. But if all this makes you wish the wilds of Patagonia were a little more accessible, don’t worry. You only need to enter the world of Vasalissa chocolatier to see that being in the city this week might just be the best place to be.

Domes of dark chocolate and raspberry housing a whole Amarena cherry (Photo: Kate Bowen)

Named after the female heroine of a Russian fairytale, Vasalissa is a high end, luxury chocolatier founded by mother and daughter Dadi and Federica Marinucci. For Dadi and Federica, the creation of chocolate is something of a family legacy.

Dadi’s father was the original founder of Argentina’s famous Cabsha chocolate, and through the combination of inherited expertise and a pair of discerning palates, they’ve established themselves as a chocolatier of distinction.

With a steady stream of late afternoon customers, Vasalissa’s charms are clearly no secret. Arguably the best in Argentina, what sets their chocolate apart is that it combines the world’s best raw ingredients with the world’s best processing techniques. Cocoa fruit is sourced from origin in countries like New Guinea, Peru and Venezuela, and processed in Belgium before being delivered to Vasalissa in the finest quality slabs. The slabs are then melted down and used as the key ingredient in individual chocolates and covertures here in Argentina.

Since opening their first store in Martínez in 2006, they’ve grown up steadily alongside their reputation and now have shops in the most fitting neighbourhoods of Belgrano, Recoleta, and San Isidro.

Inside the Recoleta boutique (Photo: Kate Bowen)

Dadi and Federica’s artistic eye and attention to detail translates not only into the creation of exquisite chocolates, but also into the design of spectacular boutiques in which to display them. With huge, mirrored panels set in walls painted marzipan green, centrepiece chandeliers, marble countertops and elegant french furnishings, feminine touches are everywhere.

Vasalissa’s impossibly pretty interior captures the attention of anyone who passes, as though the whole shop becomes part of a fantastical window display. But don’t let the immaculate interiors put a dampener on your first time curiosity. Inside the Recoleta boutique we found the manager Jorge welcoming and more than happy to talk about his chocolates with the same knowledge and passion you’d expect to find from the owners themselves.

True to its fairytale name, when you step inside Vasalissa you immediately find yourself far removed from the street outside – somewhere between Hansel and Gretel’s house and the Mad Hatter’s tea party. The centre table displays an impressive selection of truffles and bombones presented on pristine white plates rather than behind glass, inviting you get up close and personal with each individual chocolate before making your selection. Here you can take your time to read the exotic names and ingredients used in each chocolate, inhale the delicious aromas of Madagascan vanilla, dark rum or red fruits, and really admire the care and attention to detail that has gone into making each and every creation unique.

Vasalissa´s raspberry and three pepper bombones (Photo: Kate Bowen)

While dulce de leche remains a favourite ingredient among regular clientele, there’s plenty of more traditional and innovative options on offer for those who like their chocolate a little less sweet. The popular Pirámide de Papúa comes filled with a velvety ganache of 68% New Guinea chocolate, and the 71% cocoa Peruvian truffles come highly recommended.

If you prefer something sweet and fresh, a personal favourite is the Diamante de Menta, or you could try one of the new milk chocolate with lavender bombones, or the more daring raspberry and three peppers.

Aside from individual chocolates, you’ll find imitation cigars dusted with cocoa powder, champagne bottles turned antique bronze by a magical gold ingredient, and magnificent novelty shapes and figures introduced seasonally. Perfect for children and those of us who remain children at heart, the military bear and the lucky frog make fantastic additions to an already excessive 50 chocolate selection box.

While Vasalissa makes a wonderful special occasion chocolatier for weddings, new arrivals and anniversaries, there’s plenty of more modest purchases on offer to take home for every day occasions. An extensive range of presentation gift boxes make it easy to enjoy a sample of eight or twelve without really needing an excuse, and come in sizes small enough to place on someone’s pillow.

Imitation cigars dusted in cocoa powder (Photo: Kate Bowen)

And if truffles and bombones aren’t your preference, you’ll find tubs of ice cream ranging from the usual suspects to the fresher flavours of mandarine and grapefruit, a selection of jarred confitures, turron, orange segments dipped in dark chocolate, Parisian macarons, and pots of drinking chocolates with alluring French names from the milky Chocolat chaud à l’ancienne to Chocolat chaud à la mexicaine, which comes subtly laced with peperoncini.

Rather than specialising in something, Vasalissa specialises in everything with uncompromised quality. Individual truffles and bombones are priced by weight, in accordance with the high levels of quality and craftmanship. $54 will buy you 100g, around six luxurious chocolates, wrapped in toile de jouy paper and set inside beautifully feminine red and white presentation boxes. If you prefer your packaging a little more masculine, you can ask for the new white version, but in taking the red you’d find yourself in good company – with Vasalissa’s signature packaging being something of a mark of luxury, there’s plenty of men proud to carry toile.

The ice cream cups have been present in Argentine houses since the 1970s, and were used for an entire generation of children who drank their milk until the last drop without complaining.

Today the same factory continues operation in La Paternal neighbourhood, and just like 40 years ago, they are produced in the same variety of colours and with the same design.

These kind of products are new but old; novel but melancholy; fun but very useful… and just the type which we are most proud of in terms of design and national industry.

Today, in our first shipment, we wanted to introduce one of our star products. Chosen even today by grandparents, parents and children to brighten up their breakfasts and snacks. Great Argentine people: ice cream cups!

Pick up your ice cream cup for just $15 in Cualquier Verdura. Open Thursday-Friday, midday to 8pm. For more information, click here.