…from the Perspectives’ Kitchen
How you doin’? A couple of weeks ago, Good Humor-Breyers Company, home of Klondike (frozen treats), announced they would discontinue Choco Taco. My goodness, that news created a panic and caused a run on the product in supermarkets across the country. I guess customers never know how much that want something until they are told it will no longer be available.
Where did this all come from? In the early 1980s, Mexican fast-casual dining was booming. Americans started to eat tacos like there was no tomorrow. In 1983, Alan Drazen in Philadelphia, decided to follow the trend and invented the Choco Taco for the Jack & Jill Ice Cream Company which was later sold to Good Humor-Breyers.
The Choco Taco became the favorite ice cream novelty at Mexican restaurants, and consumers were eager to eat them in frozen dessert form at home so supermarkets across the US. Americans began to carry them, too! So, now that they seem to be on their way out, I just had to do a DIY recipe for Choco Tacos.
It all starts with homemade waffle cone shells made with sugar, vanilla and almond, they come off the waffle iron with a sweet, nutty caramel flavor — plus a thin, lacy, Florentine-like texture. They’re scrumptious all by themselves so why not double the recipe and enjoy some on their own?
But of course, Choco Tacos are nothing without the vanilla ice cream, caramel sauce, and chocolate sauce layered inside the shell. Nor would they be complete without the chocolate coating! I use bittersweet chocolate coating (no need to temper chocolate), so it’s a little different from the original, but equally great and don’t forget the sprinkle of toasted pecan bits over the top.
My homemade Choco Tacos are rich, indulgent and super fun to eat. You can also cut them in half easily, so they’re great for sharing.
Prep time: 30 minutes
Griddle time: 20 minutes
Assembly time: 20 minutes
Yield: 10 Choco Tacos
For the Waffle Cones
2 large egg whites
1/4 cup heavy cream
1/2 cup granulated sugar
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1 teaspoon almond extract
5 tablespoons melted unsalted butter, slightly cooled
2/3 cup all-purpose flour
Cooking spray (I prefer Pam)
For the Choco Tacos
1-quart vanilla ice cream
7 tablespoons Smucker’s caramel sauce, divided
7 tablespoon Smucker’s chocolate sauce, divided
10 oz bittersweet chocolate coating, melted
1 cup toasted, chopped pecans
You can buy a waffle cone iron for $30 to $35+ on Amazon and at Walmart.
To make the Waffle Cones
ChefSecret: After the Choco Tacos are fully frozen, wrap them in food film to prevent freezer burn.
Quip of the Day: “When I’m an old man I am going to leave small bags of candy scattered on the floor all over the house just in case I fall down.”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.
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