July saw kiwi-icon the Jelly Tip get several makeovers. Well-known Auckland eateries Depot, Giapo Haute Ice Cream and The Food Truck all created new and innovative takes on the favourite. Top chef Al Brown’s reinvention saw the traditional elements of jelly, ice cream and chocolate but with the addition of passion fruit jelly and hokey pokey ice cream. The team at Giapo Haute Ice Cream created a bespoke ice cream using vanilla pods sourced in Tonga by Heilala.
The top comprised of the skin of jelly made with raspberry and paired with the award winning Saint Claire, Pioneer Block 3, Sauvignon Blanc. The waffle cone was dipped in delicate cru dark chocolate from Sao Tome and hand decorated. The creation was made using a 3D printer to create the silicone moulds for the jelly tip. “We are thrilled these amazing chefs have joined us in celebrating Jelly Tip July,” said Tip Top Group marketing manager Minna Reinikkala. “Their creations are a fitting tribute to our Kiwi classic, and it is great to see fans across New Zealand whipping up their own Jelly Tip treats.” The Jelly Tip trend follows the launch of the Whittaker’s Jelly Tip chocolate that sold out after only a week.
