Chocolate Florentines Tacos – filled with dark, white and milk chocolate mousse served with “ Chicha” an ice – cold rice drink and decorated with cinnamon puff pastry churro.





Recipe for Florentines Taco Shell:


7 oz –Unsalted Butter

10 oz- sugar

3 oz – Honey

3 oz – Heavy Cream



1 lb. –Sliced Blanched Almonds

2 oz –Ground Almonds

2 oz –Bread Flour





  1. Combine the butter, sugar, honey and cream in a saucepan.
  2. Bring to a boil and stirring constantly until the mixture reach 240*F
  3. Mix together the remaining ingredients and add to the sugar mixture. Mix well.
  4. Drop while the mixture is hot into ½ oz rounds on baking sheets lined with parchment paper.
  5. Allow at least 2 inch between cookies for spreading and flatten the cookies with a fork.
  6. Bake the cookies 375*F until browned. As soon as the pans are removed from the oven pull the cookies back together into a round Taco shell shape.


For Chocolate Mousse:


10 oz – Bitter sweet chocolate

2.5 oz – Heavy Cream



9 each – Yolks



9 each – Egg whites

2 oz – Sugar

8 oz – Heavy Cream




  1. In a saucepan, add the chocolate to the cream and melt it over low heat, stirring constantly so the mixture is smooth.
  2. Beat in the egg yolks. Whip the mixture over low heat for a few minutes until thickens slightly.
  3. Remove the mixture from the heat. Cool it completely.
  4. Whip the egg whites with the sugar to form affirm meringue. Fold it into the chocolate mixture.
  5. Whip the cream until it form soft peaks. Fold it into the chocolate mixture.
  6. Pour the mousse into bowl and let it chill for several hours.


For Milk Chocolate Mousse:


Use 10 oz Milk Chocolate instead of Bitter Sweet Chocolate and same methods.


For White Chocolate Mousse:


Use 10 oz White Chocolate and add 1 teaspoon of Gelatin. same method


For Chicha ( Ice – cold rice drink )


1 ½ cups – White rice

1 cup – sugar

6 each – cinnamon sticks

4 quarts – water

1 can – 12 ounce sweetened condensed milk




  1. Combine rice, sugar, and cinnamon sticks in a large stockpot.
  2. Add 4 quarts of water and bring to a boil. Cook, stirring occasionally, for about 1 hour.
  3. Remove pot from heat and discard cinnamon sticks.
  4. Stir in the sweetened condensed milk and puree with conventional blender until smooth.
  5. Serve chilled, over ice and garnish with a sprinkle of ground cinnamon.