Ingredients

Chocotaco

40 g masa Harina

4 g cocoa powder

½ instant espresso powder

10 g sugar

½ tsp vanilla bean paste

pinch Pinch salt

50 g water

Semifreddo

4 Egg Yolks

100 g (1/2 cup) Sugar

1 tbsp Tbsp Instant Espresso Powder

1 tsp Cinnamon

pinch Big Pinch Salt

½ tsp Vanilla Bean Paste

1 ½ cup Heavy Cream

Salted Caramel

200 g Sugar

50 g water

5 tbsp Tbsp Butter

120 g Heavy Cream

½ tsp Vanilla Extract

pinch Pinch Salt

Magic Shell

225 g Chocolate Chips

pinch Salt

55 g Coconut Oil

Directions

Chocotaco

Step 1

Add all of the ingredients for the tortilla together and mix until the dough looks cohesive.

Step 2

Divide into 35g Balls and press in a tortilla press

Step 3

Cook for 30 seconds on each side, you're not looking for them to be super cooked, just so they hold up when molded.

Step 4

Mold into a hard tortilla shell shape and bake at 400°F for 12 minutes. If you want them to be extra crispy you can fry them after baking or dip them in hot oil before baking

Step 5

Once cool add the ice cream and freeze for at least 4 hours.

Step 6

Add the caramel, dip in the chocolate shell and immediately sprinkle chopped peanuts on top. Back into the freezer for at least 20 minutes and enjoy!

Semifreddo

Step 1

Add the egg yolks, sugar, espresso powder, cinnamon, vanilla bean paste and salt to a heat proof bowl.

4 Egg Yolks

100 g (1/2 cup) Sugar

1 tbsp Tbsp Instant Espresso Powder

½ tsp Vanilla Bean Paste

pinch Big Pinch Salt

1 tsp Cinnamon

Step 2

Place over pot of simmering water, whisking continuously for 3ish minutes until the mixture thickens up and lightens in color. Set aside to cool.

Step 3

In a separate bowl whip the cream into whipped cream. You want it to hold it's shape but you don't want to over whip it. If whisking by hand it helps for the cream to be very cold and even chilling the bowl ahead of time.

1 ½ cup Heavy Cream

Step 4

Mix 1/3 of the cream into the egg custard until homogeneous, then pour all of that back into the whipped cream. Gently fold the custard into the cream without over mixing.

Salted Caramel

Step 1

Add the sugar and water to a small sauce pot over med/high heat without mixing until the color turns amber/caramel

200 g Sugar

50 g water

Step 2

Kill the heat and whisk in the cold butter, cut into small cubes. Make sure to whisk consistently until all of the butter is melted in and emulsified.