Veliche’s Ice Cream Tacos offer a creative way to elevate dessert menus with a playful yet refined concept. Crisp cocoa taco shells are paired with smooth ice cream and finished with premium chocolate coatings, delivering both texture and flavor. This versatile recipe inspires chefs to explore modern presentations while maintaining gourmet quality.
Recipe for 10 tacos
Ingredients
Taco Ø 11cm
Dessert mold: cylinder
Taco shells
Veliche Dark Chocolate Emotion 58% parfait
Red fruits compote
Vanilla cream
Decoration
Taco shells
Ingredients
- 50 g Candia Butter Roll
- 175 g Light brown cassonade sugar
- 50 g Water
- 40 g Cocoa nibs (or almond pieces)
- 10 g High fat cocoa powder, Veliche
- 90 g Schapfen Muhle Flour T45
- 1 g Salt
- Mix the sugar, salt, and cocoa nibs together.
- Add water (room temperature) and melted butter with the sugar.
- Mix the flour and cocoa powder and add to the mixture.
- Divide with a spoon, scoops of 35 gram on a baking tray with paper or silicon sheet. Press the dots flat with your hand until a circle of around 8-9cm.
- Bake the tacos, 180°C around 8-10min.
- After baking let it cool down for a few minutes. When still warm, remove the taco from the baking tray and press into a tube (or put it over/ around) of Ø 3cm, until the shape of a taco has been formed. Leave it cool down completely before using.
Temptation 64% parfait
Ingredients
- 345 g Candia Cream 35%
- 88 g Sugar
- 44 g Eggstation Liquid Egg Yolk
- 4 g High fat cocoa powder, Veliche
- 56 g Dark chocolate Emotion 58%, Veliche
- 12 g Crème de Cacao liquor (you can also use sugar sirup instead of alcohol)
- Whip the cream until a firm Chantilly. Place in the fridge to keep it cold as possible.
- Whip up the egg yolks and boil water and sugar until 120°C. Add the sirup slowly to the beaten egg yolk and whip up until a firm foam (‘pâte a bomb’).
- Melt the chocolate until 45°C, mix the cocoa powder and liquor, and add to the chocolate to make a paste.
- Combine the ‘pâte a bomb’ with the chocolate paste.
- Add the whipped cream to the mixture and stir until well combined (totally smooth)
- Fill the cylinder mold with the parfait, and pipe inside the interior of red fruit compote (recipe 3)
- Place the mold into the freezer.
Red fruits compote (recipe for frozen application)
Ingredients
- 200 gr Red fruits mix (blueberry, raspberry, blackberry)
- 165 gr Raspberry confiture
- 70 gr Blackberry puree
- 40 gr Glucose
- 10 gr Sugar
- 2 gr Pectin NH
- 2 gr Acid citric
- Mix the sugar and pectin.
- Heat up the puree and confiture until 40°C, add the sugar with pectin and boil (2min).
- Add the acid citric and stir well.
- Combine the frozen red fruits pieces with the puree and mix well. Use directly. Pipe the compote with a piping bag inside the parfait.
Vanilla chocolate cream
Ingredients
- 375 gr Candia Cream 35%
- 2 gr Gelatin powder
- 10 gr Water
- 10 gr Glucose
- 10 gr Trimoline
- 120 gr White chocolate Obsession 30%, Veliche
- 2 gr Vanilla
- Mix the cold water and gelatin powder together (gelatin mass).
- Heat up the cream with vanilla, glucose and trimoline until 60°c.
- Melt the gelatin mass (in a microwave) and bring it to a simmer.
- Add the gelatin mass into the cream.
- Mix the cream with the white chocolate drops.
- Use a hand blender to mix all ingredients together.
- Let the cream cool down in the fridge for 12 hours. After, whip up the cream to desired consistency.
Shop Ingredients for this Recipe
![Liquid Pasteurized Egg Yolk 1Kg]()
Shop Ingredients for this Recipe
- Opens in a new window.