The relationship between gelato and blockchain gambling is pint-sized at best. Ostensibly, in a space where blue chips are plentiful, the chocolate, semi-sweet variety is hard to come by. To narrow it down, you need the ritzy rewards and community cohesion that only a luck-based platform on Juno can offer.   

Gelato melts slower when you age it for 24 hours at 4℃ to boost viscosity (1). Gelotto, on the other hand, does its best work at higher temperatures. Expect a warm welcome on arrival. The community is chock-full of easy-going personalities willing to onboard entrants with open arms. The team? I could talk about them until the cows come home. Behind permuted congruential generators, quirky NFTs, waffle cones and whipped cream lies the brains of the operation. Co-founders NotRizbe and Digabri3le are down-to-earth and cool as they come. When they’re not chewing the fat on Discord, you’ll find them building a loyal customer base with smart contracts guided by entertainment value and innovation. Profits too, are a priority, but not the only priority. “...While easy money would be nice, these guys would much rather have a wild ride, build something cool, point, and say 'I did that!’, says Tritador, Gelotto’s technical writer. “We have fun here. And games are supposed to be about fun." Fun indeed. With Gelotto, you get casino mainstays like poker, blackjack and weekly drawings, all incentivized by the best rewards in the business. Sometimes it'll be Juno; other times it'll be Neta or Rac, but of all the prizes on Gelotto’s menu, GKEY is the pièce de ré·sis·tance. 

                       Rewards & reciprocity, now with 50% more sprinkles

Sucrose gives gelato a creamy texture, but it’s less than ideal for consumers who are concerned about their health (2). Meanwhile, GKEY contains ingredients that satisfy your sweet tooth without the added calories. Per Cosmos Joe’s video (3), the team is upping the ante with high-value prizes that’d rival a gameshow’s lineup: gold bars, luxury automobiles, Bitcoins and real estate — items worth an average market value of $50,000! You can earn GKEY by holding at least 10K GLTO during snapshots, or do like I’m doing, via Junoswap’s liquidity pool: stake for GKEY plus GLTO and RAW for a cherry-on-top. I wouldn’t wait long though, there are one-thousand tokens only, which is entirely too few to go around. Tritador published his own GKEY article on Gelotto’s blog.The technical side is a must-have for anyone looking to make the most of their holdings.

                         With GKEY, the freezer is low; the stakes high

Emulsifiers bind two immiscible substances forming a homogenous suspension (4). Oil and water don’t mix, that’s because oil and water are immiscible. Until, that is, you add an emulsifier. Frozen confections and blockchain gambling too, are immiscible, but Gelotto is like the emulsifier pairing them together; you could even say they have it down to a science. Next time you’re at party and someone asks you how roulette wheels and dairy proteins stack up, you’ll have the answer: Gelotto!      

About GELOTTO: Gelotto is a CosmoWasm-based smart-contract on Juno. The project specializes in lotteries and traditional games-of-chance using IBC-compatible assets for participation incentives.

GELOTTO Links:

Website I Twitter I Reddit I Discord

Contact Details:

Company: Gelotto.io

Contact:  Tritador#7261

Sources:

1.Shingh, S., Rani, R., & Kanse, S. (2020). A review on Gelato: An Italian delicacy. Emergent Life Sciences Research, 6, 74-81

2.Tsimiklis, Angela. "Artisan Gelato Training, Carpigiani Gelato University, Bologna, Italy." ISS Institute Fellowship Report, Higher Education and Skills Group, Department of Education and Training, Victorian Government. http://temp. issinstitute. org. au/fellowships/fellowship-reports/food-wine-tourism/. Accessed June 22 (2016): 2017.

3.Cosmos Crypto NFT. “Interview With Gelotto Team - Decentralized Blockchain Casino Gaming, NFTs, and More.” YouTube, 4 Sept. 2022, www.youtube.com/watch?v=yof3TPLwH_A.

4.Rinaldi, Massimiliano, et al. "Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers." Dairy Science & Technology 94.1 (2014): 33-49.