A popular Peruvian restaurant in Bree Street, Charango Grill and Bar, has made both taco and chocolate lovers very happy with its new crazy combination of both.
To make the dessert tacos, head chef Kieran Whyte uses two different kinds of sugar cones: one plain with a dark-chocolate coating, and one chocolate cone with a white-chocolate coating. They are filled with either chocolate mousse made with Valrhona Illanka 36%-cocoa dark chocolate, which contains rare white Gran Blanco cocoa beans found only in Peru, or a mousse made with a mix of Valronha Caremelia chocolate and caramelised white chocolate. The taco is then garnished with little chocolate pearls (Whispers) and popping candy.
This delightful treat is in its first week on the menu at the Bree Street bar and restaurant, and costs R70, for which you will receive four tacos with two of each variant. Sounds like a bargain.
According to Kieran, feedback has been nothing but positive so far. Charango hopes to introduce more new and exciting flavours in the near future.