How to Make Your Own Cones
- 1). Measure out an isosceles triangle shape using a pencil and ruler onto a section of parchment paper. A good size for pastry cones or cornets is 15 inches for the base length and 12 inches for the two sides. Fit the triangle shape to work within the parameters of your parchment roll.
- 2). Cut out the triangle shape from the parchment paper using sharp scissors. If the size of the triangle is a little cumbersome, fold in half and cut down the middle to create two triangles and therefore a backup cone. You can buy the parchment paper already cut and sectioned into triangle shapes but they tend to cost more than a regular roll of parchment paper.
- 3). Place a little daub of melted chocolate in each corner of the triangle. All the daubs should be on the same side of the parchment paper and soft enough to work with for a couple of minutes. Use a brush to apply the chocolate if you have trouble dripping the chocolate off the edge of the parchment.
- 4). Hold the parchment triangle out in front of you so the long edge faces outward and the chocolate dabs face down. Keep your non-dominant hand in the center of the bottom point and use your dominant hand for the next step.
- 5). Turn the right outside point of the triangle in toward the bottom center, twisting the paper in such a way as to create a cone shape. The melted chocolate spot from that corner should meet with the center point in your nondominant hand. For visual reference, make sure you have a cone shape on one side of the parchment and a triangle shape left on the unfolded side.
- 6). Use your thumbs to secure the fold and connection made in the last step while you pull the other flat part of the parchment around the cone shape to make one reinforced cone shape.
- 7). Secure the last point with the melted chocolate by pressing it into the underlying parchment and allow to dry before using. Fold any loose edges into the top of the cone to create a finished look.
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