True Dark Waffle Cones
Part 1: Cocoa Cone
Ingredients
Method- 112g Sugar
- 112g Light Brown Sugar
- 1g Salt
- 100g Whole Eggs (2 Eggs)
- 120ml Milk
- 56g Butter (Melted)
- 96g Flour
- 32g True Dark Cocoa Powder
Baking Materials:
Oven Method:
- Off-set spatula spoon (for easy spreading)
- Silkmat
- Cone shape mould (a few to make preparation go smoother and faster)
Cone press machine:
- Off-set spatula
- Cone shape moulds.
Note: Cones can also be moulded free handed for a more artisanal look.
- Preheat oven (175ºC) or cone press machine (depending on method).
- In a bowl, sift flour and cocoa powder. Set aside until ready to use.
- In a mixing bowl add sugars, salt and butter. Mix until well combined.
- Add egg to wet mixture, mix until combined
- Add milk to wet mixture, mix until well incorporated.
- Once all wet ingredients have been well combined, add flour and cocoa powder mixture.
- Mix all ingredients together until well combined.
- Transfer batter to a piping bag and let rest in the refrigerator while prepping for the cone making.
- Once ready take out batter from refrigerator.
- Pipe about 2 tablespoons worth on the cone press machine (or silkmat).
- Spread batter with off-set spatula and close press (or place in oven if using silkmat).
- Let cook for about 2 minutes before checking for readiness.
- If cone comes off easily from the press (or silkmat) then it is ready to be moulded (be careful because it will be hot).
- Roll over cone mould or roll into a cone shape and let cool.
- Store in an air-tight container until ready to use.
Part 2: Cocoa Nib Tonka Ice Cream
Ingredients
Method- 600ml Milk
- 165ml Single Cream
- 40g Milk Powder
- 20g Dextrose
- 130g Sugar
- 6g Stabiliser
- 40g Cocoa Nibs Toasted
- 10g Cocoa Nibs Toasted for topping
- 1 Tonka Bean (skin removed and grated)
- In a saucepan add milk, cream, 40g of nibs and the grated tonka bean. Bring to a simmer and take off heat. Cover and let sit for 10 minutes.
- Uncover saucepan and blend with a hand-blender. Strain mixture making sure to have 765ml of liquid (if low, add a bit of milk).
- Add mixture to a saucepan and return to heat. Once at 50ºC add milk powder, dextrose, sugar and stabiliser.
- Bring to a slow rolling boil. Take off heat and transfer to a heat-proof container. Let sit for 24hrs in refrigerator.
- Strain mixture and churn ice cream base to desired consistency.
