Chocolate Taco

Melt the couverture in the microwave at 45º, precrystalize about 31º and mix it troughly
Prepare guitar sheets shaping them 20X20cm square
Using pastry bag pipe small amout of melted compund in center of sheets and place second layer of sheet on top of the couverture
Place each squared guitar sheet prep upside down on the rolling pin and pressing slightly each side to make it narrow
Keep the Taco Prep into chocolate cabinet 2-3 hours

Mix butter & brown sugar in the mixer with paddle attachement
Sift flour and cocoa powder together
Add this mixture to butter mix
Roll the dough between in two silpats 1cm high and cut it in small cubes
Freeze it at -18°C for 30 min
Bake it at 170°C for 15 min

Boil the milk
Mix sugar and eggs in the bowl. Add flour cornstarch and mix it well
Add some of the boiled mix into the sugar & eggs mixture to temper and then add all the mixture to the pan with the rest of the milk
Cook the cream till it thickens. Take it from stove and add chocolate. Mix it troughly.
Spread the pastry cream into the tray and cover with strech film touching the surface. Leave it to cool

Mix the chocolate pastry cream with spatula. Pour the cream into pastry bag with star pastry tip attached
Place the taco shells on the serving plate
Pipe pastry cream decoratively into shells
Arrange chocolate crumbles and mixed fresh fruits on the pastry cream