• Place wafer ice cream cones in the freezer an hour before starting.

Fancy Ice Cream Cone Decors

• Any tempered chocolate will work for coating waffle ice cream cones, but since ice cream is naturally sweet, dark chocolate is often the best choice.
  
• Once your chocolate is tempered, coat about an inch/2.5cm in chocolate.
  
• And gently press on crushed nuts before the chocolate sets.
  
• Using toasted crushed pistachios...
  
• Using toasted crushed hazelnuts...
  
• Using toasted coconut...
  
• Using sprinkles...
  

Chocolatey Ice Cream Cone

• Using chocolate enrobage (with cocoa butter) allows the cone to get a thiner chocolate coating. The cone can also be dipper immersed in chocolate. Gently melt chocolate over a bain-marie, and remove from the heat. Transfer the barely melted chocolate to a narrow container. Meanwhile, in a small saucepan melt cocoa butter. When melted, add it to the chocolate and mix with the immersion blender. Sieve.
  
• Use chocolate enrobage at ≈113ºF/45ºC. Coat the tip of the previously frozen cone first.
  
• Flip and glaze about a third of the cone. Repeat until done.
  

Storage

• Ice cream cones can be carefully stalked back and arranged in sealed containers. Keep frozen for up to 6 months.