Deconstructed Delight: Recreating the Taco Bell Salt & Straw Choco Taco at Home
Remember the collective heartbreak when the Choco Taco, that glorious ice cream novelty, was seemingly banished from existence? Then, the brief, shining light of hope when Taco Bell and Salt & Straw teamed up to resurrect it, albeit for a limited time and in a very specific location? If you, like many of us, missed out on experiencing this culinary phoenix firsthand, fear not! This blog post is dedicated to deconstructing the magic and guiding you through recreating your own version of the Taco Bell Salt & Straw Choco Taco in the comfort of your own kitchen. Get ready for a flavor explosion and a nostalgic trip rolled into one.
## What Made the Taco Bell Salt & Straw Choco Taco So Special?
Before we dive into the recipes, let’s analyze what made this limited-edition treat so craveable. It wasn’t just a regular Choco Taco; it was an *elevated* Choco Taco. The key elements were:
* **The Waffle Cone Shell:** Forget the standard, slightly-stale waffle cone. This was a freshly-made, slightly-salty, perfectly crispy waffle cone shaped like a taco shell.
* **The Chocolate:** High-quality chocolate, both in the shell coating and the peanut brittle shards, added a layer of richness and decadence.
* **The Ice Cream:** Salt & Straw, renowned for their innovative and often quirky ice cream flavors, brought their A-game with a unique ice cream blend.
* **The Peanut Brittle:** Crunchy, salty-sweet peanut brittle provided a delightful textural contrast.
* **The Sea Salt:** A sprinkle of sea salt elevated the sweetness and brought all the flavors together.
Our goal is to capture these elements as closely as possible, using readily available ingredients and achievable techniques.
## The Core Components: Recipes and Instructions
Let’s break down the recipe into its key components. We’ll start with the most challenging (but rewarding!) – the waffle cone taco shell – and then move onto the other elements.
### 1. The Waffle Cone Taco Shell
This is arguably the most crucial part of the whole experience. A fresh, crispy waffle cone is essential. You’ll need a waffle cone maker for this. If you don’t have one, you can try using a pizzelle maker (which creates thinner, crispier waffles) or even a regular waffle iron (though you’ll need to be creative in shaping the cones afterward).
**Ingredients:**
* 1 cup all-purpose flour
* ½ cup granulated sugar
* ¼ teaspoon salt
* ½ cup (1 stick) unsalted butter, melted
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 tablespoons milk (adjust as needed)
* Optional: ¼ teaspoon cinnamon for a hint of warmth
**Instructions:**
1. **Prepare the Batter:** In a large bowl, whisk together the flour, sugar, and salt (and cinnamon, if using). In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and milk.
2. **Combine Wet and Dry:** Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. The batter should be smooth and pourable, similar to pancake batter. If it’s too thick, add a tablespoon or two more of milk until you reach the desired consistency.
3. **Heat the Waffle Cone Maker:** Preheat your waffle cone maker according to the manufacturer’s instructions. Most makers have a setting for doneness; start with a medium setting.
4. **Cook the Waffle Cones:** Pour approximately 2-3 tablespoons of batter onto the center of the hot waffle cone maker. Close the lid and cook for 1-2 minutes, or until the waffle is golden brown and crispy. The exact cooking time will vary depending on your waffle cone maker.
5. **Shape the Taco Shells:** This is where the magic happens! Working quickly (the waffle cones cool and harden rapidly), carefully remove the waffle from the maker. Immediately drape it over a taco shell mold (you can buy these online or improvise with oven-safe bowls or even carefully folded aluminum foil). Gently press the waffle into the mold to form the taco shape.
6. **Cool and Harden:** Allow the waffle cone taco shells to cool and harden completely in the molds. This will take about 5-10 minutes. Once cooled, carefully remove the shells from the molds.
7. **Store:** Store the waffle cone taco shells in an airtight container to maintain their crispness. They are best used within a day or two.
**Tips for Perfect Waffle Cone Taco Shells:**
* **Don’t Overmix the Batter:** Overmixing develops gluten, which can make the waffles tough.
* **Work Quickly:** The key to shaping the waffle cones is to do it while they are still warm and pliable.
* **Experiment with Flavors:** Add cocoa powder, espresso powder, or other flavorings to the batter to customize your waffle cones.
* **If you don’t have a waffle cone maker:** You can try baking thin waffles on a baking sheet in the oven. Preheat your oven to 350°F (175°C). Spread a thin layer of batter on a parchment-lined baking sheet and bake for 5-7 minutes, or until golden brown. Immediately remove from the oven and shape into taco shells as described above.
### 2. The Chocolate Coating
High-quality chocolate is essential for a rich and satisfying coating. We’ll use a simple chocolate melting technique and add a touch of coconut oil for extra shine and smoothness.
**Ingredients:**
* 8 ounces (225g) high-quality dark chocolate (at least 70% cacao), chopped
* 1 tablespoon coconut oil (optional, for shine)
**Instructions:**
1. **Melt the Chocolate:** There are two ways to melt chocolate:
* **Double Boiler:** Place the chocolate in a heatproof bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Stir constantly until the chocolate is completely melted and smooth.
* **Microwave:** Place the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Be careful not to overheat the chocolate, as it can burn.
2. **Add Coconut Oil (Optional):** Stir in the coconut oil until it is completely melted and incorporated into the chocolate. This will give the chocolate a glossy shine.
3. **Coat the Taco Shells:** Dip the waffle cone taco shells into the melted chocolate, ensuring that the entire inside and outside are coated. You can use a spoon to help spread the chocolate evenly.
4. **Set the Chocolate:** Place the coated taco shells on a parchment-lined baking sheet and let the chocolate set completely. This will take about 30-60 minutes at room temperature, or you can speed up the process by placing the baking sheet in the refrigerator for 15-20 minutes.
**Tips for Perfect Chocolate Coating:**
* **Use High-Quality Chocolate:** The better the chocolate, the better the flavor of the coating.
* **Don’t Overheat the Chocolate:** Overheated chocolate can become grainy and difficult to work with.
* **Ensure the Shells are Completely Coated:** This will prevent the ice cream from soaking into the waffle cone.
* **Add a sprinkle of sea salt:** Right after dipping in the chocolate and before the chocolate sets, sprinkle some coarse sea salt on the outside of the shell. This adds an extra layer of flavor.
### 3. The Peanut Brittle
Peanut brittle adds a delightful crunch and salty-sweet contrast to the Choco Taco. You can buy store-bought peanut brittle, but making your own is surprisingly easy and allows you to customize the flavor.
**Ingredients:**
* 1 cup granulated sugar
* ½ cup water
* ½ cup light corn syrup
* ¼ teaspoon salt
* 1 cup raw peanuts (skin on or off, your preference)
* 1 tablespoon unsalted butter
* 1 teaspoon vanilla extract
* ½ teaspoon baking soda
**Instructions:**
1. **Prepare a Baking Sheet:** Line a baking sheet with parchment paper or a silicone baking mat.
2. **Combine Sugar, Water, Corn Syrup, and Salt:** In a medium saucepan, combine the sugar, water, corn syrup, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved.
3. **Cook to Hard Crack Stage:** Once the sugar is dissolved, stop stirring and bring the mixture to a boil. Cook, without stirring, until the mixture reaches the hard crack stage (300-310°F or 149-154°C on a candy thermometer). If you don’t have a candy thermometer, you can test the mixture by dropping a small amount into a glass of ice water. If it forms hard, brittle threads, it’s ready.
4. **Add Peanuts:** Remove the saucepan from the heat and stir in the peanuts.
5. **Add Butter, Vanilla, and Baking Soda:** Quickly stir in the butter, vanilla extract, and baking soda. The mixture will foam up.
6. **Pour onto Baking Sheet:** Immediately pour the peanut brittle mixture onto the prepared baking sheet and spread it into a thin, even layer.
7. **Cool and Break:** Let the peanut brittle cool completely. Once cooled, break it into small shards.
**Tips for Perfect Peanut Brittle:**
* **Use a Candy Thermometer:** A candy thermometer is the most accurate way to ensure that the peanut brittle reaches the correct temperature.
* **Don’t Stir After Dissolving Sugar:** Stirring after the sugar is dissolved can cause crystallization.
* **Work Quickly:** Once the peanut brittle is ready, you need to work quickly to pour it onto the baking sheet before it hardens.
* **Be Careful!** Hot sugar syrup is extremely dangerous. Use caution when working with it.
### 4. The Ice Cream
This is where you can really get creative! Salt & Straw is known for their unique and adventurous ice cream flavors. While we don’t know the *exact* ice cream blend they used for the Taco Bell Choco Taco, we can speculate and create something equally delicious. Here are a few flavor combinations to consider:
* **Mexican Chocolate with Cinnamon Churro:** A rich chocolate ice cream infused with cinnamon, chili powder, and a hint of cayenne pepper, swirled with chunks of homemade or store-bought cinnamon churros.
* **Horchata Ice Cream with Cajeta Swirl:** A creamy horchata-flavored ice cream (made with rice milk, cinnamon, and vanilla) swirled with homemade or store-bought cajeta (Mexican goat’s milk caramel).
* **Coffee Ice Cream with Chocolate-Covered Pretzel Pieces:** A robust coffee ice cream studded with chunks of chocolate-covered pretzel pieces for a salty-sweet crunch.
* **Vanilla Bean Ice Cream with Peanut Brittle Swirl:** If you want to keep things simple, a high-quality vanilla bean ice cream with a generous swirl of homemade peanut brittle is always a winner.
Since making ice cream from scratch requires an ice cream maker, we’ll focus on how to elevate store-bought ice cream to achieve a similar level of flavor complexity. Here’s how:
1. **Choose a Base Flavor:** Select a high-quality ice cream that complements your desired flavor profile. Vanilla, chocolate, or coffee are all good starting points.
2. **Add Flavor Extracts and Spices:** Enhance the base flavor with extracts and spices. For example, add cinnamon and a pinch of chili powder to chocolate ice cream, or add almond extract to vanilla ice cream.
3. **Incorporate Mix-Ins:** Fold in your desired mix-ins, such as chopped peanut brittle, chocolate-covered pretzels, churro pieces, or caramel sauce.
4. **Freeze:** Transfer the ice cream to an airtight container and freeze for at least 2 hours to allow the flavors to meld together.
**Tips for Elevating Store-Bought Ice Cream:**
* **Use High-Quality Ice Cream:** The better the base ice cream, the better the final product will be.
* **Don’t Overmix:** Overmixing can make the ice cream icy.
* **Freeze Properly:** Freezing the ice cream for a sufficient amount of time is essential for developing the flavors.
* **Get Creative!** Experiment with different flavor combinations and mix-ins to create your own unique ice cream masterpiece.
## Assembling Your Deconstructed Choco Taco
Now for the fun part! Once you have all the components ready, it’s time to assemble your deconstructed Choco Tacos.
1. **Prepare Your Workspace:** Gather your waffle cone taco shells, melted chocolate (if you want to add an extra layer), peanut brittle shards, and ice cream.
2. **Optional: Extra Chocolate Dip:** If desired, dip the edges of the chocolate-coated taco shells in melted chocolate and then immediately dip in crushed peanut brittle pieces. Let set.
3. **Fill the Taco Shells:** Spoon the ice cream into the chocolate-coated taco shells. Be generous!
4. **Garnish:** Sprinkle the remaining peanut brittle shards over the ice cream.
5. **Add Sea Salt:** A final sprinkle of sea salt is the perfect finishing touch.
6. **Serve Immediately:** These are best enjoyed immediately before the waffle cone gets soggy.
## Variations and Customizations
The beauty of making your own Choco Tacos is that you can customize them to your liking. Here are a few ideas:
* **Different Chocolate:** Use milk chocolate, white chocolate, or even flavored chocolate for the coating.
* **Different Nuts:** Substitute other nuts for peanuts in the brittle, such as almonds, pecans, or cashews.
* **Different Spices:** Add different spices to the waffle cone batter or the ice cream, such as cardamom, ginger, or nutmeg.
* **Vegan Option:** Use vegan chocolate, vegan butter, and plant-based milk to make a vegan version of this recipe. There are several excellent vegan ice cream options available as well.
* **Mini Choco Tacos:** Make smaller waffle cones and use smaller scoops of ice cream for mini Choco Tacos. These are perfect for parties or snacks.
## The Final Verdict
While it might not be *exactly* the same as the Taco Bell Salt & Straw Choco Taco, this homemade version is a delicious and satisfying substitute. The combination of crispy waffle cone, rich chocolate, crunchy peanut brittle, and creamy ice cream is a flavor explosion that will leave you wanting more. Plus, the ability to customize the flavors and ingredients makes it a truly unique and personal treat. So, gather your ingredients, fire up your waffle cone maker, and get ready to recreate this iconic dessert in your own kitchen! Enjoy!