Coffee Chocolate Cones

DIFFICULTY
2H

Ingredients
FOR THE CONE
  • 200 g tempered chocolate
  • 10 g coffee powder
FOR THE LEMON FOAM
  • 7 g sugar
  • 2 g lemon peel
  • 20 g lemon juice
  • 50 g Italian meringue
  • 70 g 35% cream, semi-whipped
  • 2 g gelatine
Preparation

Ingredients
FOR THE ORANGE FOAM
  • 7 g sugar
  • 2 g orange peel
  • 20 g orange juice
  • 50 g Italian meringue
  • 70 g 35% cream, semi-whipped
  • 2 g gelatine
FOR THE COFFEE FOAM
  • 80 g egg yolks
  • 220 g 35% cream
  • 60 g sugar
  • 50 g ristretto coffee
  • 6 g cornstarch
  • 40 g water
  • 8 g rum
Preparation

Preparation

The cone

Blend the ground coffee with the tempered chocolate and pour the preparation into the cones; after a few moments, turn them over to remove the excess chocolate. 

3.Lavazza-Magazine-InspiringCooking-Cookitright-Conicioccolato-img3-sx
4.Lavazza-Magazine-InspiringCooking-Cookitright-Conicioccolato-img2-dx

Presentation

Fill the cones with the prepared foams and garnish them with coffee beans.

 

5.Lavazza-Magazine-InspiringCooking-Cookitright-Conicioccolato-img4-sx
7.Lavazza-Magazine-InspiringCooking-Cookitright-Conicioccolato-thumb

Some suggestions for dinner tonight: let these recipes inspire you!

MAGAZINE 15m
Panettone with Coffee Zabaglione

DIFFICULTY
PREPARE IT NOW
MAGAZINE 15m
Pumpkin and Robiola Risotto with Sausage Skewers in Coffee

DIFFICULTY
PREPARE IT NOW
MAGAZINE 3H
Coffee Tartlet

DIFFICULTY
PREPARE IT NOW
MAGAZINE
Cook It right

Cook it right

FIND OUT MORE
MAGAZINE 10H
Kamut® Khorasan wheat bread with coffee

DIFFICULTY
PREPARE IT NOW
MAGAZINE 10H
Tuna salad

DIFFICULTY
PREPARE IT NOW
MAGAZINE 15m
Coffee Granita with ricotta cream

DIFFICULTY
PREPARE IT NOW
MAGAZINE 10g
Coffee liqueur

DIFFICULTY
PREPARE IT NOW
MAGAZINE 1H 1m
Donut

DIFFICULTY
PREPARE IT NOW
MAGAZINE 1H 50m
Lemon and coffee cake

DIFFICULTY
PREPARE IT NOW