Callebaut Choco Taco

Cynthia Wong  |  Kelly Fields

Yield: 16 Choco Tacos

Yuzu Coconut Sherbet


500 g Yuzu Juice
400 g Coconut Milk
300 g Milk
300 g Sugar
200 g Glucose
6 g Sorbet Stabilizer


  1. Whip the stabilizer and sugar together.
  2. Place the coconut milk, milk and glucose in a large pot.
  3. Whisk in the sugar. Heat on medium, whisking continuously, until the mixture comes to a simmer.
  4. Strain into a large container set in an ice bath.
  5. Once the base has cooled completely, whisk in the yuzu juice.
  6. Chill overnight and churn in batch freezer or Pacojet.

Choco Taco Shell


7 ea. Eggs
½ c Granulated Sugar
8 oz. Butter, melted
2 tbsp. Vanilla Extract
3.5 c AP Flour
1 tbsp. + 1 tsp. Baking Powder
1 tbsp. Cinnamon
1 tsp. Salt


  1. Whip together eggs and sugar until thick. Stir in the melted butter and vanilla extract. Sift together the flour, baking powder, cinnamon and salt. Stir into batter until uniformly incorporated.
  2. Heat waffle iron until hot. Spray with pan spray. *You will need to experiment with the amount of batter and baking time depending on the iron.
  3. Bake util steam is no longer coming from iron. Carefully remove the cookies and use a round mold quickly to form into a taco shape. Allow to cool. *Cool completely before storing in an airtight container.



1000 g Coconut Milk


  1. Heat coconut milk in a wide, shallow pot. Bring to a boil, then lower to medium heat
  2. Continue cooking, stirring occasionally with a silicon spatula, until it begins to caramelize.
  3. Reduce heat to low and continue cooking until the coconut milk breaks and the oil separates from the solids.
  4. Continue cooking until the solids begin to brown. Stirring continuously, cook the solids until they are a nice medium brown and are not blobby to the touch.
  5. At this point, the coconut oil should have separated out from the solids completely.
  6. Line a sieve with a  coffee filter and drain the browned solids.
  7. Save the oil for another use.
  8. Drain the solids further on paper-towel lined sheet.

Choco Coco


336 g Callebaut Single Origin Ecuador Dark Chocolate (70.4% Cacao)
75 g Coconut Oil


  1. Melt the chocolate and coconut oil together in a bowl set over simmering water.


  1. Fill each cooled Choco Taco Shell with Yuzu Coconut Sherbet. Allow to Freeze.
  2. Dip the top in tempered Choco Coco chocolate and immediately sprinkle with vanilla sea salt, Latik, and shredded coconut (it’ll stick to the chocolate and stay on through freezing).

Cynthia Wong

Executive Pastry Chef
Butcher & Bee and The Daily • Charleston, SC | Nashville, TN


James Beard Nominee/Semifinalist, Outstanding Pastry Chef 2017, 2016, 2012, 2011

Kelly Fields

Willa Jean • New Orleans, LA


James Beard Nominee/Semifinalist, Outstanding Pastry Chef 2017, 2016, 2015
Eater New Orleans, Chef of the Year 2016
Eater New Orleans, Readers Choice 2016

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