Chocolate Taco
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Ingredients
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Unit of Measurement
- Waffle Cone
- 1000 g PreGel Gluten Free Mix for Waffle Cones and Wafers - 95604
- 925 g water, warm
- Fior di Latte Gelato
- 3000 g whole milk
- 150 g heavy cream
- 60 g PreGel PreGel Piùcremoso (Cream Base Texturizer) - 00324
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 150 g skim milk powder
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
Method of Preparation
Waffle Cone
- Preheat waffle cone maker.
- Whisk together water and PreGel Waffle mix.
- Spoon about 2 tablespoons (or about 30/40g) of batter onto waffle cone maker, and cook according to directions of waffle cone maker.
- Remove from the iron and form into the shape of a taco shell. Allow to cool.
Fior di Latte Gelato
- Mix all ingredients together.
- Blend with immersion blender.
- Pasteurize the mix at 85°C/185°F.
- Pour in batch freezer and freeze.
Final Assembly
- Fill the waffle cone half full with the Fior di Latte gelato with the help of a piping bag fitted with a star tip.
- Drizzle PreGel Pino Pinguino® Original Arabeschi® (Chocolate Hazelnut) - 82272 into the center of the gelato.
- Pipe more Fior di Latte gelato to fill the waffle cone completely, piping a decorative border along the outside.
- Place in the blast freezer for 10 minutes to harden.
- Transfer to the holding cabinet for 10 minutes.
- Melt desired PreGel Coriandolina® Coatings in the microwave to 30°C/86°F. Dip the frozen ice cream into desired PreGel Coriandolina® Coatings. Allow excess to drip off, then immediately garnish with desired toppings before the coating hardens.
- Place in the holding cabinet for at least 10 minutes.
- Use as desired.