The new site will be opened in Novemnber, in Pinheiros, west zone of São Paulo
Summer is already on the horizon and, if all goes well, without new variants of covid, it will be the season of total disconfinement. And companies are gearing up for what is new in the most expected season of the year. Gallette Chocolates @gallettechocolates has partnered with its neighbor in the North Zone, Dezato Gelato Artesanal, @dezatogelato to create and produce ice cream with unique flavors, by using its bean to bar chocolates. The first two flavors were basil with Sicilian lemon and honey with lavender.
Created less than a year ago, there is no lack of creativity for Dezato’s people to invent unusual flavors. But, in this case, they were inspired by an already existing Gallette bonbon – basil with Sicilian lemon – whose base is a chocolate made up of 70% cocoa, added with ganache. The other creation, honey with lavender, is based on a bean to bar milk chocolate and both were limited editions.
“I have no intention of developing my own ice cream line, so the partnership with Dezato has come at the right time. They’re a new brand, focused on science (yes, making ice cream is an exact science) and they’re daring too, as they are constantly experimenting with new and unusual flavors,” says Gallette founder Gislaine Gallette.
“Our goal now is to grow as a store and provide consumers with the experience of bean to bar chocolate in desserts, chocolates, ice cream etc., in addition to bars,” she says. They already make the cup of cookie ice cream, brownies, pies, desserts, and all the recipes always favor chocolate or nibs, as is the case with the apple pie, which has a pinch of chocolate and nibs in the topping.
Many other flavors of ice cream will also come thanks to the growth of the brand, which in November will be opening a new factory and a new store, this time in Pinheiro, on the west zone of São Paulo (at Rua Doutor Virgilio de Carvalho Pinto, close to the Pinheiros subway station). “Both honey with lavender and basil with Sicilian lemon will most likely be available at the opening of the store, but the idea is to always have different flavors each week,” she explains.
The new factory, which will also open in November, will enable a 20% increase in production at the beginning of 2022. “But the possibilities are endless,” she concludes. To learn more about Gallette Chocolates, read here.
Dezato
The company was created a little less than six months ago, in Santana, North Zone, by Annaysa Muniz and her husband. With a master’s and doctorate in Administration, Annaysa has always been passionate about gastronomy, but as it is very difficult to do science in Brazil, she decided to become an entrepreneur. “Our goal is to produce real ice cream, with high quality ingredients, without hydrogenated and vegetable fat. Our production is artisanal and daily. We work on demand and, in this way, we are able to buy all the fresh products to produce 12 to 16 new flavors per day,” explains Annaysa.
In the lavender and honey ice cream recipe for Gallette, they used a catongo albino cocoa as the base of the gelato using lavender infusion in chocolate and mixing it with the ganache. “It was very aromatic with the aftertaste of the lavender, so good that it ran out in three hours,” she confides.
Annaysa says that any edible thing can turn into ice cream, and one should just do the math. “To make ice cream, we work with carbohydrates, fat and proteins. And, there are also different solids, which are other components that give special characteristics to gelato. Mathematical calculations are made that will determine the amounts of each ingredient and that’s what will make the ice cream creamy and balanced,” she explains.
Another secret is the quality of the milk: at Dezato they only use milk and fresh milk cream from Letti a2, @leiteletti, brought about by A2A2 cows, referring to the cow’s genetics. This combination makes them naturally produce a milk with only the Beta-Casein A2 protein.
Animals live in a system called free-stall. In other words, cows can choose between the stable and the solarium. Thanks to this well-being, milk can be consumed by people who are allergic to the milk protein.
Gallette Chocolates: Rua Augusto Tolle, 245, Santana, São Paulo
Dezato Gelato: Rua Augusto Tolle, 279, Santana, São Paulo
