---
title: Taco Cake - Tulip Special Recipe
description: Bosen gak sih sama dessert yang itu-itu aja? Kenalan nih sama Taco Cake, kreasi dessert yang super kreatif!
image: https://www.tulipchocolate.com/hubfs/DSC06046.jpg
---

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# Taco Cake - Tulip Special Recipe

###### Tulip Chocolate

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Tired of the same old desserts? Meet the Taco Cake, a super creative dessert creation! This isn't your ordinary taco with a meat filling; this is a sweet version that will have you hooked.

Just imagine, the shell is a super crispy waffle, and inside there's an incredibly smooth almond cream filling, plus a hazelnut chocolate ganache that melts in your mouth. Basically, this is a fusion of three worlds: the crunch of a waffle, the softness of a cake, and the luxury of chocolate.

Guaranteed, one bite will instantly make you happy!

 

### Waffle

 

**Ingredients:**

- 100 grams Egg
- 60 grams Egg White
- 4 grams Salt
- 140 grams Sugar
- 180 grams All-Purpose Flour
- 117 grams Unsalted Butter, melted
- 60 grams Milk
- 8 grams Vanilla Extract

**Instructions:**

1. Combine all ingredients (egg, egg white, salt, sugar, flour, melted unsalted butter, milk, and vanilla extract) in a mixer bowl with a whisk attachment. Whisk until the batter is well combined and smooth.
2. Cook the batter in a thin waffle maker until golden brown.
3. Cut with a cookie cutter to the desired size.
4. Fold & pinch the cooked waffle to form a taco shape.

 

### Almond Cream

 

**Ingredients:**

- 150 grams Butter
- 30 grams Granulated Sugar
- 150 grams Egg
- 210 grams Almond Flour
- 35 grams Tulip Dark Compound Chocolate

**Instructions:**

1. Cream the sugar and butter until well combined.
2. Add the egg little by little until incorporated.
3. Add the Almond Flour and mix well, then add the melted Tulip Dark Compound Chocolate and mix until combined.
4. Spread the mixture into a 5 mm frame and bake in the oven for 10-12 minutes at 160°C.

 

### Hazelnut Chocolate Ganache

 

**Ingredients:**

- 120 grams Tulip Hazel Delight, melted
- 70 grams Tulip White Compound Chocolate
- 45 grams Tulip Milk Compound Chocolate
- 30 grams Glucose
- 1 gram Salt
- 30 grams Butter

**Instructions:**

1. Melt the Tulip Hazel Delight, Tulip White Compound Chocolate, and Tulip Milk Compound Chocolate, and stir until smooth.
2. Add the Glucose, salt, and butter, then stir until well combined.
3. Pour the ganache mixture into a 5mm frame on top of the cooked and cooled almond cream.

 

### Assembly

 

1. Arrange the taco, almond cream, and ganache.
2. Dip the top of the taco into melted Tulip Milk Compound Chocolate.
3. Sprinkle with nuts.

###### Blog posts

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##### Tulip Chocolate

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