Savory Sounds: Berlin’s Taco

German chocolate cake is actually American. In 1957, a Texan housewife sent in her cake recipe to a Dallas newspaper and called it ‘German’ because the brand of chocolate she used was Baker’s German’s. But when all the flavors are isolated, you get chocolate + coconut + bread + sugar. A recent meal at Antique Taco following a German play got me thinking: what if I made my own german chocolate cake taco ?

Tacos go way back: the Aztecs used to eat them before slaying their enemies. But dessert tacos are a pretty new culinary concoction. In 1996, Good Humor-Breyer’s showcased the Choco Taco during Chicago’s Supermarket Industry Convention. Children and chocoholics went crazy for these processed gems, which were sold by ice cream trucks and gas stations nation-wide. Latchkey kids would throw stones at cars after school, snacking on choco tacos all the while. In 2012, Taco Bell started a new line of dessert tacos, contributing to this country’s collective sugar high. Taco Bell used a waffle cone shell to sell their fare, and people loved it so much that grocery stores started selling take-home taco kits.

Of course Choco Tacos are unhealthy, do you even have to ask ? That’s why the vegan version is best. Let’s be real: friends don’t let friends eat store-bought tacos. These ones are sweet, lush, and creamy, just like DJ Koze’s Amygdala. Hailing from Berlin, Stefan Kozalla collaborated with Matthew Dear (Audion) and Dan Snaith (Caribou) to make this mind-boggling mix of sugary pop and techy electro. Let the electronic off-beats wash over you like a liquid placebo shower while you make the best dessert on this side of the pond.

Ingredients:

  • 1 cup coconut milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 1 tablespoon cornstarch
  • Oil, for the shells
  • something to form the shells around (like a book)
  • a cookie sheet

Instructions:

put your coconut milk and vanilla in a bowl and whisk until thick. while that is whisking away, you should sift all the dry ingredients together.  once your coconut milk is done doing it’s thing mix your dry ingredients in to form a batter.  let that sit for 30 minutes.

at this point you need to find something to form the shells around.  i used a cookbook because the spine size provided maximum ice cream stuffage.

if you are both waffle cone/regular waffle iron-less, you can also make them just in a pan.  same deal, super well greased pan and spread as thin as you can.  flip when the edges are cooked and then press down to ensure maximum skinniness.

plop your shell on the spine of your book (or whatever you’re using to form the shells) and press the sides down around to form the shell. let them sit and cool for 5 minutes. then put them in the freezer on a cookie sheet. repeat for all the shells you make.

for the rest of this you will need:

  • a bag of semi sweet vegan chips
  • a container of whatever vegan vanilla (or fudge ripple) ice cream you like
  • a pastry brush (or a spoon also works perfectly to spread the chocolate)
  • roasted peanuts, chopped roughly
  • something to melt the chocolate in

leave the shells chillin out in the freezer for about half an hour.  melt down about 1/3 of the bag of chips.  once they’re all nice and smooth, bust the shells out and coat the inside with the chocolate.  oonce you’ve coated the shells, but them in the freezer for about another half an hour and take the ice cream out so it can soften.  after the chocolate coating hardens, fill the shells with ice cream and then throw them back in the freezer for about 30-45 minutes.  melt about another 1/3 of the bag of chips down and coat the top of the taco in chocolate.  sprinkle the chopped peanuts on top and enjoy

 

Recipe courtesy of nothing to nothing.

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