Grind the blue corn tortilla chips in the food processor and crush the freeze dried corn.
Mix then into the tempered Belcolade Blanc.
Pipe small dollops on strips of guitar sheets. Place another guitar strip on top and flatten the dollops. Then press them into a taco mold to set. Let crystalize.
Filling
Heat the heavy cream and invert sugar to 80°C.
Pour over the Belcolade CT Noir Selection CT and spice, and let set for a few minutes.
Mix with a hand blender. When it reaches 35°C, add the cold butter and mix with a hand mixer until smooth.
Ganache Drizzle
Bring cream, milk, dextrose, inverted sugar, and cocoa butter to 80°C.
Pour it over the Belcolade Blanc Selection CT, cilantro, lime juice, and emulsify.
Once it reaches 35°C, mix in the mayo.
Finishing
Fill the chocolate taco shell with the elote ganache and drizzle it with the may cilantro ganache.
Garnish with freeze dried corn, dried cilantro and elote spice.
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