Francisco Migoya

Chocolate Cones

Preparation info
  • Yield 1 kg / 2 lb 3.27 oz About

    50

    Cones
    • Difficulty

      Medium

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 200 g / 7.05 oz all-purpose flour
  • 50 g / 1.76

Method

  1. Preheat a convection oven to 160°C / 325°F.
  2. Sift together the flour and cocoa powder.
  3. Pour the butter into the bowl of an electric mixer fitted with the paddle attachment. Mix in the sugar on medium speed until thoroughly combined.