“Most of them can’t believe it. At least 50-70 percent of people don’t even realize it’s dairy-free,” Dorval tells New Times, including his mission has been to create vegan gelato that would stand as much as the historically dairy-based dessert when it comes to each taste and — maybe, extra importantly — texture.
Dorval first began making gelato in 2014 in his house nation of Canada. After graduating from the Institut de Tourisme et d’Hôtellerie du Québec with knowledgeable pastry diploma, he aimed his abilities at perfecting the frozen Italian dessert, working his method from apprentice to move chef at Vancouver’s well-known Bella Gelateria.
He additional honed his expertise at Carpigiani Gelato University, a faculty exterior Bologna, Italy, devoted to the artwork of frozen dessert making.
Today, the award-winning chef has a number of titles to show his dedication to the craft, together with a gold medal on the 2018 Chicago Gelato Festival America.
Dorval is particularly happy with the bronze medal he took house at Florence’s 2018 Birrificio Angelo Poretti Beer Gelato Challenge, the place he crafted a successful amber-ale-beer gelato that positioned him amongst a few of Italy’s most proficient gelatieres.
Although he is not a vegan, the chef rapidly took an curiosity in creating plant-based gelato when his spouse, Namyi, later developed a lactose sensitivity that required her to surrender all issues dairy.
“It began with a mango gelato made with coconut milk. My wife loved it so much, she told me I should open my own shop,” says Dorval, who relocated to Florida late final 12 months searching for a hotter local weather.
Without lacking a beat, the couple started the method of opening V Gelato. Now, their three-month-old Wynwood gelateria serves a rotating choice of Dorval’s desserts alongside a menu of espresso that makes for chic affogato.
Thanks to his selection of top-notch tools and a coconut- and oat milk-based recipe, V Gelato is simply as Dorval guarantees: spreadable, dense, and silky.
“Texture is so important when it comes to gelato. The goal is to make the gelato as creamy as possible,” says Dorval. “And it should never have ice crystals that give that grainy consistency.”
The hottest signature taste is the chef’s tackle dulce de leche, a coconut and sugar discount he renders down in traditional dulce de leche trend, leading to a wealthy, buttery caramel. Currently, upcoming flavors embody kale banana pineapple, pistachio, and a date and almond crunch.
More experimental flavors embody a salted white truffle caramel gelato created for Michelin-starred Hiden, and a jalapeño and honey that modifications from candy to spicy and ends with a touch of honey.
Recently, Dorval says he is been experimenting with varied spirits, providing adult-only, dairy-free gelatos. They embody his “Ghost Coquila” — a coquito-flavored gelato spiked with Ghost tequila as a substitute of rum, and a guava pink prosecco made with Zona prosecco.
“As a gelato chef who has built somewhat of a reputation making an award-winning beer gelato, I decided to continue the theme with our 21-and-older flavors,” sums up Dorval. “Not being vegan myself, I work extremely hard to make sure I’m using the right ingredients so people can trust we are 100 percent animal free, top quality, and without trigger allergens while offering them the same selection and quality you’d find with dairy-based desserts.”
V Gelato. 317 NW twenty fifth St., Miami; 786-452-1080; instagram.com/vgelatomiami. Monday by Thursday midday to 10 p.m., and Friday by Sunday midday to 11 p.m.