What are the most Venezuelan sweets?
We Venezuelans are chucheros. A little sweet is always necessary to close a meal, cheer us up or generate an excuse to share with our loved ones.
For this reason, through our twtpoll we surveyed Venezuelans to find out what they thought about the trinket that most defined them. Here the results:
1. TORONTO
The hazelnut covered in soft chocolate, filled with the same dried fruit paste, the most famous in Venezuela. The sweetness in a bite. It is an essential requirement for anyone who wants to know how we kill the craving when it causes us to eat something that calms anxiety. At a certain point, special editions of the product were made, such as white chocolate or mocha.
2. LOLLIPOP
Each person has their own protocol for how this chocolate-filled vanilla wafer should be eaten. There are wonderful presentations of coconut and vanilla that few have had the fortune to know. The trick: put the can in the fridge and eat them cold. But beware! they are addictive and you won't be able to eat just one.
3. PEPITO
The "salty" craving that for years left a trail of yellow powder on the fingers of those who consumed them. Classic canteen and piñata trinket that is accompanied with a soft drink.
The simplest chocolate from the Creole showcase that for years has remained in the hearts of all Venezuelans. It is the only friendly one to share, since its presentation is a bar of duly delimited squares that can be distributed equally.
5. COCOSETTE
Ideal for Caribbean palates, they are layers of cookies and coconut cream. Loved mainly by the generation of our parents, it became an icon of kisses thanks to several campaigns, especially one led by the presenter and model Norelys Rodríguez .
6. SUSY
Cousin of the cocosette, it has thin layers of biscuits filled with pure chocolate, a faithful friend of the Creole lunch box and soothing big cravings. Ideal complement to decorate ice creams.
7. MARY
Traditional and versatile cookies that work as the perfect companion with coffee or a glass of milk, as well as an essential ingredient in the preparation of marquise, among other Creole desserts.