300gramsyour favourite dark chocolate70%, tempered
chocolate transfer sheets
chocolate flakes and chopped roasted nuts to decorate
Instructions
Temper 300 grams of chocolate. If you are not a fan of tempering, you can use coating chocolate or make magic shell (1 tablespoon of coconut oil to a cup of chocolate). Tempering the chocolate worked best for me and produced a sturdier product.
Pour some chocolate into the cone shaped transfer sheet, enough to fill it halfway, and swirl it around so that it coats the entire sheet. You can also brush it on, but that sometimes distorts the pattern. When it looks well-coated, pour the remaining chocolate back into the container. Using the bamboo cone, or even a waffle cone to hold the sheet as you do this step is really useful, especially if you have warm hands. It removes direct contact between your hands and the transfer sheet.
Allow the chocolate to set at room temperature for about five minutes, then set it in the fridge for ten minutes.
Remove from the fridge and peel away the transfer sheet form the chocolate. If you have tempered your chocolate correctly, the sheet will peel away effortlessly, leaving the cocoa butter design on the chocolate. I use cotton gloves in this step to handle the chocolate to help lessen smudges and finger prints.
I was feeling pretty crafty and decided to make little cone tips using mini cupcake wrappers. Simple wrap around the tip of your cones, add a piece of double sided tape where the paper overlaps and VOILA!
Depending on your ice cream flavour, you can further embellish the cones with chocolate flakes, nuts etc.
Notes
Extra cones can be stored in an airtight container in a cool, dry location.