tricube It is one of those desserts that do not leave you indifferent. Its attractive but tailored design it earned him the award Echotrophelia 2020. In addition, it is the result of the contrast of textures, flavors y colors. It has all the ingredients to succeed in the world of catering. It also stands out for being a concept sustainable financing model throughout its elaboration. Do you want to know the dessert that can mark a paradigm shift? The creators explain their success to us.
A joy
They went to collect the award Elisabet Salas and Núria de Francisco on behalf of his team due to the restricciones by Covid-19. The five members study food science and technology in the Autonomous University of Barcelona. They received the news with great joy. " When they gave us an award, we immediately contacted the rest of the group to pass on the news. It was a different celebration, since we would have liked to be all together on that special day ", declare the two who picked it up. Now they will take the plate to European level. Thus, they perceive Ecotrophelia Europe as a challenge that they will face with a lot of «delusion, and motivation y endeavor«.
But what is Tricube?
In this dessert whose triumph lies in the Minimalism. Its creators highlight its flavor and the simplicity of its design as the keys to your success. Going into matter, it is a cube (As its name indicates). It contains three layers: yogurt, Catalan cream y chocolate. The team notes that «The yogurt gives it freshness, the Catalan cream sweetness and the chocolate that point of pleasure ». Its design is based on a "minimalist, elegant and sophisticated" aesthetic. It seems to them a very attractive aspect for the consumer to which is added an "exquisite" flavor.
tricube it doesn't come out of nowhere. Its five creators wore a year and a half with the idea stuck in the head. «From the beginning we were very clear that we wanted to do a small dessert and yogurt base«. From there, the goal was to find flavors that would give it a unique touch. After trying various superfoods such as acai y berry of goji they opted for the traditional. Finally, they added Catalan cream to "build on what home»And chocolate. This last ingredient provides a contrast of flavor, color and texture.
As we have already mentioned, the process was slow and multiple options were considered. One of them was the incorporation of cookie. This would introduce a more texture crunchy. "However, taking into account that our product contains a large amount of water and is kept refrigerated, it would not be feasible to incorporate an ingredient as dry as a cookie", they add. Despite this, the contrast between textures is remarkable, as you can see in the photo. Each layer differs quite a bit from the previous one.
Take it to the market as a sustainable product
Young women are already beginning to appreciate how market it. They mention that «the target of the product is middle age with high purchasing power«. It is a product «Premium ». This is one of the main reasons why they would like to offer it in gourmet restaurants. Another key to your decision is to create bonds of trust with these venues. “We have focused on getting a container that can be re-use, for this we would need the collaboration of the restaurants », they clarify. In this way, the environment will win.
We just mentioned the the environment. Respect for this is one of the main commitments of tricube. In fact, this factor is rewarded in the contest that, not in vain, is called Ecotrophelia. «Our company has as mission to be eco-friendly and go hand in hand with the environment. To do this, we would use green energy, ecological raw materials y reusable materials«, They assure. The reuse would be easy with the collaboration of the restaurants. It should be noted that the ingredients are organic and free of palm oil.
We are vigilant because they do not rule out new innovations. They have considered creating new Tricube versions without losing the initial essence. Summarize his philosophy in "Innovation without losing tradition". In this way, they have considered incorporating the most characteristic flavors of different countries into the dessert. Undoubtedly, it is a product with great potential in which the aesthetic appeal plays an important role. From Gastronomic Information we wish you good luck in the European edition of the competition.
