Cooking Lesson #492: Homemade Choco Tacos

…from the Perspectives’ Kitchen

Photo: Klondike (something to shoot for)

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
 
Ingredients 
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.
 
Directions
To make the Waffle Cones

1. Preheat a waffle cone iron to medium heat.
2. In a medium bowl whisk the egg whites and cream.
3. Add the sugar, salt, vanilla and almond extracts, and whisk until well combined, about 1 minute. Whisk in the melted butter.
4. Add the flour, whisking just until the lumps have disappeared and the batter is smooth.
5. Spray the waffle cone iron with cooking spray.
6. Using a 1/2-ounce scoop or leveled tablespoon, portion a scoop of the batter, and place it in the center of the waffle iron.
7. Close the lid, latch the waffle iron, and cook for 1 minute.
8. Check the waffle cone: if it is not yet golden brown, continue cooking for 20 to 40 seconds.
9. Once golden brown, use a flat spatula to carefully remove the waffle and drape it over a narrow rolling pin or a folded piece of aluminum foil to shape it into a taco shell.
10. Let cool for 3 minutes or until completely cool to the touch and then transfer to a plate and set aside.
11. Repeat with the remaining batter to make the rest of the shells.

To assemble the Choco Tacos

1. Pull the vanilla ice cream from the freezer, and let it temper on the counter for 5 minutes.
2. Using a 1/2-ounce scoop, carefully fill the bottom of one shell with 1-inch layer of ice cream. Use an offset spatula to smooth the ice cream.
3. Drizzle about 1 teaspoon of the caramel sauce on the ice cream.
4. Add another 1-inch layer of ice cream, and drizzle about 1 teaspoon of the chocolate sauce on it.
5. Repeat from step 2, creating 4 layers of ice cream total.
6. Fill the top and sides of the shell with ice cream, and using an offset spatula, smooth all of the edges. Place the Choco Tacos on a sheet pan in the freezer.
7. Repeat until all the shells are filled, transferring them to the freezer as you go to keep them from melting.
8. Freeze the Choco Tacos for 30 minutes or until firm.
9. While the Choco Tacos are chilling, melt your chocolate coating. When you’re done, transfer the melted chocolate coating to a bowl.
10. Gently dip the edge of the frozen taco into the chocolate coating, completely covering the ice cream and gently shaking off excess chocolate.
11. Sprinkle chopped pecans on top of chocolate.
12. Freeze for at least 1 hour to set.

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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                                                © Perspectives/The Consulting Group, LLC, 2022

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