The Choco Taco is a nostalgic treat that brings together the best of both worlds: the crispiness of a waffle cone and the creamy delight of ice cream. This homemade version elevates the classic by adding a rich chocolate coating and a sprinkle of colorful toppings, making it a fun and indulgent dessert for all ages. Whether you’re looking to recreate a childhood favorite or impress guests at your next gathering, these Choco Tacos are sure to delight.

Full Recipe:

Ingredients

For the chocolate taco shells:

• 1 oz dark chocolate, chopped into small pieces
• 2 tablespoons butter
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup sugar
• ½ cup all-purpose flour
• 2 tablespoons cocoa powder

For the filling:

• 6 cups vanilla ice cream
• 10 oz chocolate candy melts, melted
• Sprinkles

Directions

1. Preheat a sugar cone waffle iron over a medium setting.
2. In a small saucepan, melt the butter over medium heat. Add the chopped dark chocolate and stir until the mixture is smooth.
3. In a medium bowl, whisk together the eggs, vanilla extract, and salt. Add the melted chocolate mixture and whisk until smooth. Set aside.
4. In another medium bowl, combine the sugar, flour, and cocoa powder. Fold this dry mixture into the egg and chocolate mixture just until blended. Do not over-mix.
5. Spoon about 2 tablespoons of the batter onto the center of the preheated waffle iron. Close the lid and cook for 1-2 minutes, depending on desired crispness.
6. Remove the waffle and drape it over a taco mold or a makeshift mold (like a book covered with wax paper) to form the taco shape. Allow it to cool completely.
7. Repeat with the remaining batter.
8. Once the taco shells are cooled, fill them with ice cream and place them in the freezer to firm up.
9. Dip the tacos or drizzle melted chocolate candy melts over the top. Immediately add sprinkles or nuts, if desired.
10. Place the tacos back in the freezer to set the chocolate.

Nutritional Facts (per serving, assuming 6 servings)

• Calories: 568 kcal
• Carbohydrates: 72g
• Protein: 8g
• Fat: 28g
• Saturated Fat: 18g
• Cholesterol: 123mg
• Sodium: 276mg
• Potassium: 356mg
• Fiber: 2g
• Sugar: 59g
• Vitamin A: 754 IU
• Vitamin C: 1mg
• Calcium: 186mg
• Iron: 2mg

The Inception and Evolution

The idea for the Choco Taco emerged during a period when Mexican cuisine was gaining popularity in the U.S., and the taco was becoming a widely recognized food item. Drazen saw an opportunity to merge the taco’s shape with the concept of an ice cream dessert, creating a product that was both innovative and appealing. The name “Choco Taco” was coined spontaneously during the development process, capturing the essence of the treat in a catchy and memorable way.

The production of the Choco Taco was facilitated by Jack and Jill’s connection to Gold Bond, a company that was both the parent company of Popsicle and a contract manufacturer for numerous others in the ice cream industry. Gold Bond modified a machine at its dedicated cone plant to produce the waffle cones in a folded shape, allowing for efficient production and distribution. This innovation ensured that the Choco Taco could be manufactured and shipped without significant breakage, a common issue with traditional taco shells.

Expansion and Popularity

In the years following its introduction, the Choco Taco gained widespread popularity. It became a staple in ice cream trucks, convenience stores, and supermarkets nationwide. The treat’s unique combination of textures and flavors made it a standout product in the crowded ice cream market. In 1996, Good Humor-Breyers, the company manufacturing the Choco Taco in Richmond, Virginia, promoted it at the Supermarket Industry Convention in Chicago under the slogan “America’s coolest taco,” further cementing its place in American dessert culture.

The Choco Taco’s appeal extended beyond traditional retail outlets. In 1998, Unilever introduced the dessert to international markets, launching it in Italy and the United Kingdom under the name “Winner Taco” through its subsidiaries Algida and Wall’s. The following year, the product was introduced in Sweden under the same name through another subsidiary, GB Glace. These international expansions helped solidify the Choco Taco’s status as a global dessert phenomenon.

Innovations and Variations

Over the years, the Choco Taco underwent several modifications to enhance its appeal and adapt to changing consumer preferences. In 1999, Unilever introduced a new version of the Choco Taco with a shell that stayed crisper for longer periods, addressing one of the common complaints about the original design. The company also introduced new packaging to improve the product’s shelf life and presentation.

Additionally, the Choco Taco was offered in various flavors to cater to diverse tastes. One notable variation was the Klondike Cookies & Cream Choco Taco, which featured cookies and cream ice cream covered with cookie pieces. This version appealed to fans of the classic cookies and cream flavor, expanding the Choco Taco’s reach to a broader audience.

Cultural Impact and Nostalgia

The Choco Taco became more than just a dessert; it became a cultural icon. Its unique design and delicious combination of flavors made it a favorite among children and adults alike. The treat’s presence at ice cream trucks and convenience stores across the country made it a nostalgic symbol of summer for many.

In 2022, Klondike announced the discontinuation of the Choco Taco due to increased demand across its product lines and the need to prioritize other offerings. The news was met with widespread disappointment from fans who cherished the treat’s nostalgic value. Some even expressed their desire to purchase the rights to the Choco Taco to ensure its continued existence. Despite the discontinuation, the Choco Taco’s legacy endures, and its place in dessert history remains secure.

Homemade Choco Taco: A DIY Delight

For those who miss the Choco Taco or wish to recreate the experience at home, making a homemade version is a delightful and rewarding endeavor. Crafting your own Choco Taco allows for customization in flavors and toppings, offering a personalized twist on the classic treat.

To make a homemade Choco Taco, start by preparing a taco-shaped waffle cone shell. This can be achieved by gently bending a waffle cone over a mold or using a specially designed waffle taco shell maker. Once the shells are ready, fill them with your choice of ice cream—vanilla is traditional, but any flavor can be used to suit personal preferences.

After filling the shells with ice cream, dip the open end into melted chocolate and immediately sprinkle with chopped peanuts or other toppings of choice. Place the filled and dipped Choco Tacos on a tray lined with parchment paper and freeze until the chocolate hardens and the ice cream firms up. This process results in a homemade version that closely resembles the original Choco Taco, capturing its essence and allowing for creative variations.

Conclusion

The Choco Taco stands as a testament to innovation in the world of frozen desserts. Its unique combination of flavors and textures, along with its playful presentation, made it a beloved treat for decades. While its discontinuation in 2022 marked the end of an era, the Choco Taco’s legacy continues to inspire dessert enthusiasts and home cooks alike.