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Home / Chocolate Taco

Chocolate Taco

Chocolate Taco

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Waffle Cone
  • Fior di Latte Gelato
  • Final Assembly

Waffle Cone

1 each
1 each
115g (4.1oz)
28g (1.0oz)
100g (3.5oz)
1g (0.03oz)
15-30g (0.5-1.1oz)

Method of Preparation

  1. Preheat waffle cone maker.
  2. Whisk together egg and egg white; whisk in sugar and beat until sugar has dissolved and egg mixture is frothy-about 1 minute.
  3. Add flour and whisk until completely incorporated and no lumps remain.
  4. Add butter and stir until incorporated.
  5. Stir in desired flavoring.
  6. Spoon about 2 tablespoons of batter onto waffle cone maker, and cook according to directions of waffle cone maker.
  7. Remove from the iron and form into the shape of a taco shell. Allow to cool.

Fior di Latte Gelato

3000g (105.8oz)
150g (5.3oz)
60g (2.1oz)
540g (19.0oz)
60g (2.1oz)
150g (5.3oz)
150g (5.3oz)

Method of Preparation

  1. Mix all ingredients together.
  2. Blend with immersion blender.
  3. Pasteurize the mix at 85°C/185°F.
  4. Pour in batch freezer and freeze.

Final Assembly

as needed
as needed

Final Assembly

  1. Fill the waffle cone half full with the Fior di Latte gelato with the help of a piping bag fitted with a star tip.
  2. Drizzle into the center of the gelato.
  3. Pipe more Fior di Latte gelato to fill the waffle cone completely, piping a decorative border along the outside.
  4. Place in the blast freezer for 10 minutes to harden.
  5. Transfer to the holding cabinet for 10 minutes.
  6. Melt desired in the microwave to 30°C/86°F. Dip the frozen ice cream into desired . Allow excess to drip off, then immediately garnish with desired toppings before the coating hardens.
  7. Place in the holding cabinet for at least 10 minutes.
  8. Use as desired.