Choco-Cone - Puratos

Ingredients

Working Method

Mix Tegral Satin Crème Cake Chocolate, eggs, and water at medium speed until well developed.
Add the oil gradually and chopped Carat Coverlux Dark stir until well blended.
Pour 40g dough into an ice cream corn. Bake at 170°C/170oC for 20 mins.
After baked and cood, topping with diplomat cream.

Topping (diplomat cream)

Mix Cremyvit with fresh milk until blended.
Then fold in whipped Ambiante.
Mix well and put on top of the cake.

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