Chocolate Taco
Ingredients
Waffle Cone
Fior di Latte Gelato
Instructions
Waffle Cone
  1. Preheat waffle cone maker.
  2. Whisk together water and PreGel Waffle mix.
  3. Spoon about 2 tablespoons (or about 30/40g) of batter onto waffle cone maker, and cook according to directions of waffle cone maker.
  4. Remove from the iron and form into the shape of a taco shell. Allow to cool.
Fior di Latte Gelato
  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
  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 PreGel Pino Pinguino® Original Arabeschi® (Chocolate Hazelnut) – 82272 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 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.
  7. Place in the holding cabinet for at least 10 minutes.
  8. Use as desired.