Hi all, a small post to say that if you would like to grab your entry for our chocolate day , Sunday the 4th of March, the best way is through Grab One as they are doing the presale for us.
http://www.grabone.co.nz/auckland/giapo .
The normal cost is $30 dollars, but you can grab one at $15 for an all you can eat the 4th of March.
Yes there will be Gluten free, vegan, dairy free, halal and kosher suitable options available.
thank you
THE GIAPO LOVE TRADE ME AUCTION LINK
Your other half deserves something unique, an innovative, romantic display that says ‘I Love You’ in a way which shows the world just how much you care.
If making a life-size sculpture or building the second Taj Mahal seem a little out of reach, then consider this …
Giapo is giving you the chance to turn your affection into a deliciously creative, mouth-watering expression of your amour … ice cream! But not just any ice cream. The winner of this exclusive auction will work with our ice cream chefs to create a one-off, personalised flavour that is not only named after your true love but also incorporates their favourite ingredients!
* Consultation with Gianpaolo Grazioli himself (in person if you live in Auckland, over phone/email if elsewhere) about your other half and their taste preferences, and creative brain storming session to create their unique ice cream flavour.
* One ‘litre of joy’ of the ice cream for you to take home for your Valentine.
* Full recipe provided of the final flavour.
* Personalised Giapo sign featuring your ice cream and a special message for your Valentine that will be displayed at our store on Queen St from Feb 14th til March 14th.
* AND during that month your Valentine can come into Giapo and have one free cup of their ice cream every day!
Who cares about teddy bears! Make your Valentine’s heart melt with an ice cream flavour all of their very own. They’ll be famously immortalised, and you’ll be the one collecting all the brownie points. Sweet deal? We thought so.
*Please note* Your chosen ingredients must be easily obtainable and adhere to the Giapo standards for ice cream creation.
Experimental flavours week starting 11/1/2011
Sorbets:
Banana Pineapple
Ginger Strawberry
Green Tea and Lemon
Rhubarb and Lemon
Plums and Basil
Creams and custards
Stracciatella and Mint
Chocolate and Rhum
Beetroot honey and Almonds
Sultanas Cake and Champagne
Parmesan and Orange.
Carrots and Green Tea.
Star Anise, Vanilla and Capsicum.
Bay Leaves and Cherries
Eggnog Coffee Custard
Coffee and Pistachios
Cream and Custards
The main advantages of making yoghurt in house is to create a product that can enhance our gelato / ice cream sensorial experience.
In our quest to perfection from our little store here in Auckland, we could not settle for a standard product from the supermarket. We decided to make our own in house yoghurt to have better insight on pH control and its gel forming properties.
Fermented dairy foods are a vital part of human diet in many regions of the world. They’ve been produced since the era of Sumerians and Babylonians of Mesopotamia, the Pharoes of Northeast Africa, and Indo-Aryans of the Indian subcontinent, mistakenly due to the high ambient that causes the milk to deteriorate or fermented generating a distinctive viscous consistency, smooth texture, and unmistakable flavor. In many countries yoghurts are also fortified with probiotic organisms which are defined well cultures that have been scientifically documented to display certain health benefits.
Though there’s lots of a fermented product, yoghurts represent the very big part of dairy products in the world in recent times. It’s mainly sold as a semisolid fermented product made from heat-treated standardized milk mix by the activity of the lactic acid fermenter bacteria usually both Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles and various other prebiotic strains. The Lactobacilli ( LAB) are among the most important components of microbial flora in both intestines. The ability of nonpathogenic intestinal microflora to associate with and bind to intestinal brush border tissue is thought to be an important process preventing harmful pathogens to access Gastro Intestinal mucosa. Giving you an extra protection against harmful bacteria that you may ingest. Recent studies also show that consumption of yoghurt and LAB significantly effects the transit time of gastric content in intestines. Study shows that the transit time was doubled. Eating yoghurt will give you extra laxation effect which helps if you are having constipation
The picture below is the method used in big large commercial scale yoghurt manufacture:
At giapo the process is slightly different then the the big commercial factories. The Main difference is the Standardization , Homogenization and Pasteurization of the Milk, which is obviously done by the Milk manufacturer, (currently Green Valley Organic), because in New Zealand, the milk cannot be sold raw ( unfortunately). The remaining part is pretty much the same. The only other difference which is not mentioned in the diagram above is the sanitation of the tools and equipment, before the incubation. Before we add the starter culture to the milk, we sterilize every single element that will get in touch with the milk, including the bowl where the milk goes in and the hook mixer that will help to stir the mix. This is a very important part of our yoghurt production as it reduces the risk of a potential contamination a lot. Once the bowl and the hook mixer have been sterilized we insert the mix bringing it up to a temperature close to 40-45C which is ideal to incubate the acid lactic fermenting bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles.
Fermentation of milk usually undergo at 40-45C, it converts the lactose to lactic acid, which reduces the pH of milk. The pH decreases from 6.7 to ~4.6. When yoghurt have reached the desired pH, the yoghurt is blast chilled straight away, to stop further acidification and spoilage. The use of a good thermometer and a professional pH meter is very important. Changes in pH due to the starter bacterias may cause changes in the casein micelles structure due to the solubilization of Colloidal Calcium Phosphate ( CCP). As caseins approach the isoelectric point (pH 4.6)( the point which casein precipitate), the negative charge is reduced, decreasing the electrostatic repulsion between charged groups.
In the yoghurt formation, when the milk + Culture have just started incubating, they are at 6.7-6.0 pH regions, and the net negative charge of the casein is decreasing, resulting to a decrease in electrostatic repulsion. Since only a small amount of CCP is solubilized there is no gel formation yet. When the pH drops between 6.0 – 5.0 the net negative charge of casein micelles has greatly decreases, causing decrease of electrostatic repulsion and steric stabilization. The rate of solubilization of CCP increases, which weakens the internal structure of casein micelles and increases electrostatic repulsion between exposed phosphoserine residues.
When the pH of milk becomes close to the isoelectric point ( pH 4.6), there is a decrease in the net negative charge on casein, leading a significant decrease in electrostatic repulsion between casein molecules. Acidification process results in the formation of 3-D network consisting the chains of casein, creating the sought after gel-like structure that we love, it is around this point (pH 4.6) that we pay special attention and we are able to make it just the way we want.
This is what happens when yoghurt is made, and now you know how we do it too…
Kevin and Gianpaolo
Scrambled Eggs Sorbet. ( No Eggs, Deconstruction with Coconut and Mango)
Ginger Carrot Sorbet
Sauvignon blanc and juniper berry sorbet
Strawberry, pernod, black pepper
Cocoa and Peanut Butter Sorbet.
Sweet Peas, Parmesan and Balsamic from Modena.
Ginger Bread Cinnamon
Strawberry Balsamic Vinegar ice cream.
Nek Minnit. ( Fried Kumara and Beer)
Sweet Peas With Dark
Cherry Tart
French Fries with Tahitian Vanilla
White Chocolate Truffle
Cheese Scones.
Coffee and Cigarette.
Kanuka Honey with Balsamic Vinegar
Dark Chocolate Green Tea
Pistachios and Anchovies
Orange and Eucalyptus
Wasabi vanilla sorbet
3000g of water
900g of sucrose
280g of glucose
25g of pure wasabi
16g of ( locust bean gum, guar gum)
6g vanilla beans
—Measure and mixing the sucrose,glucose, then place into the water, stirring by using blender while adding the wasabi and vanilla,unitil the Brix says 29.
Apple ginger sorbet
3000g apple juice from organic apple
100g of fresh ginger grounded
800g of sucrose
50g of glucose
16 ( locust bean gum, guar gum)
Orange and capsicum sorbet
3000g of orange juice
800g of sucrose
50g of glucose
60 gr of capsicum ( boiled 3 times and then drained)
16g of ( locust bean gum, guar gum)
mix the 800g of sucrose and glucose in orange juice, stirring by blender while adding the capsicum
Tomato sorbet
3000g of pure tomato juice from real tomato. ( sieve the seeds and skins.)
800g of sugar
10g of stabilizer
200g celery juice ( by centrifugation)
16g of ( locust bean gum, guar gum)
Mixing the ingredient above together, then blended.
Vanilla and garlic gelato
2 L of Milk
80 grams of cream.
15g of garlic
90g of pure vanilla paste
1200g of sucrose
15g Soya Lecithin locust bean gum, guar gum.
Stiring the mixture of white base, garlic and vanilla paste and sugar, then transfer to machine
Epic hop beer zombies custard
2000g of milk
80gr of cream
1000 g of egg custard ( egg yolks, sugar, milk, cloves, vanilla beans)
600g of epic hop zombies
100g of glucose
Place the above ingredients into an empty bucket and mix.
Maple custard
3500g of water
1000g of egg custard
1000g maple syrup
800g of milk
Bacon candied in maple, eggs and avocado
2000g of white base
450 g sugar.
80 g cream
1000g of yellow base
300g of bacon
400g of maple
300g avocado
8 eggs yolks
—Cut the bacon into pieces and covered with 400g of maple syrup, place into oven for 15 mins
— Extact egg yolk from orangic eggs,then scrambled the eggs with some oil.
—Prepare the avocado jam, 300g of avocado and same quanities of sugar and some water.
Make a normal ice cream custard, and use the bacon, the scrambled eggs and the avocados as inclusions.
Star aniseed and Mandarin
60 g of star aniseed
800g of water
5600g of madarin juice
sugar 166g
Dex 252g
60g of lemon peel.
22g of ( locust bean gum, guar gum)
Infuse 60g of star aniseed with800g of water overnight.
Filtrate the star aniseed out and mixing the aniseeded water with mandarin juice, sugar,glucose,stabilizers and lemon peels.
© Mad About Giapo. Organic Gelato Sorbet in Auckland New Zealand
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