The Bite Magazine - Spring/Summer 2024 - Issue 35

bitedessert ditional Italian gelato’s rich, creamy texture with high-quality chocolate’s luxurious flavours. Like his chocolate ganaches, Aneesh offers an array of flavours that go beyond the con - ventional with the same meticulous attention to detail. The launch at Brityard on Regent Street, which houses sev - eral independent, authentic and quintessential British brands, offered an indulgent and inspiring-filled evening. We were greeted with neon green sunglasses and Hawaiian garlands before Rythmik Cocktails co-founder Antosh Samek offered us a glass or two of Pamepelita Margarita, a premium, sus- tainable El Sueno tequila with ruby red grapefruit aperitif, a burst of citrus, smoothed off with a bit of sugar syrup. While the gelato hors d’oeuvres circled the room, we tried the unusual Original Beans 70% Virunga National Park, Congo dark chocolate gelato drizzled with Ellouze Intense Olive Oil and sea salt, which was surprisingly sensational. The olive oil is made from Chetoui olives, which produce a robust and lively fruity flavour with hints of artichokes, tomatoes, herbs, and a peppery finish. We also had the delicious and creamy affogato with Rythmik Cocktails Espresso Martini served over bourbon vanilla pod gelato. In his speech, Aneesh reiterated The Chocolatier’s mission to change the world one chocolate at a time. He explained that their sustainable chocolate has made a difference, changed lives and rehabilitated the ecosystem. Their work with Origi - nal Beans and expressed his desire to transfer this concept to J'Lato. They use the best ingredients, such as Jersey milk, Spanish saffron, Guatemalan cardamom, and Virunga Na - tional Park dark chocolate from the Congo, which supports the last habitat of the mountain gorillas. Expect to indulge in gelato delights like Choc Chip Banana Caramel, which consists of banana gelato rippled with dulce de leche and studded with 70% Virunga National Park Con - go choc chip. The Dark Chocolate, Peanut Butter & Caramel contains roasted peanut butter, 66% dark chocolate and car - amel ripple. Poached Fig & Mascarpone with Honey consists of a mascarpone gelato with poached fig and honey ripple, and Strawberry & Basil contains refreshing strawberry sorbet infused with basil leaf. Rose, Cherry & Chocolate is a rose water gelato with plump, juicy Amarena cherry ripple and 66% dark chocolate. Experi - ence the unique taste of Saffron Apricot with saffron-infused gelato and an apricot swirl. J'Lāto’s exclusive flavours consist of Raita, a cucumber yoghurt cumin gelato with coriander, mint, and lemon ripple, and Beetroot, Feta, Pinenut & Milk Chocolate with fior di latte, crumbled feta, beetroot ripple, candied pine nut, and milk chocolate stracciatella. J'Lāto by Aneesh Popat is exclusively available at their gelato counter inside Brityard. https://brityard.com