The noble ingredients of dulce de leche are only milk and sugar, and the quality of Argentine milk is what makes it unique. The typical color and flavor of dulce de leche is obtained by caramelizing the sugar with the milk, which is called the Maillard reaction.
Considered an Argentine emblem brand, it occupies a privileged place in the sentiment of an entire country. It currently has more than 270 coffee shops distributed throughout Latin America and Europe, being present in more than 12 countries, including New Zealand!