Bolero Instant – instant base mix for liqueur chocolate cones 15 kg
Bolero Instant is an instant base mix for making the cocoa cone (shell) used for classic liqueur “chocolate cones” (also known as cognac/liqueur tips). Create neat, stable tubes ready for filling and…
Bolero Instant is an instant base mix for making the cocoa cone (shell) used for classic liqueur “chocolate cones” (also known as cognac/liqueur tips). Create neat, stable tubes ready for filling and finishing with chocolate glaze.
Bolero Instant is a professional instant base for producing the cocoa tube (shell) of a traditional liqueur “chocolate cone” (also called a cognac/liqueur tip). The mixture is sprayed onto a mould (bufler) using a special double-walled piping tip, creating a smooth, even cocoa tubus with clean edges.
Once the tube is formed, it is filled with a liqueur filling, closed at the top and then coated with a glossy chocolate glaze. Continuous cooling during the individual production stages is an essential part of the process, helping the shell set properly and keeping the shape crisp and stable.
Whether you are producing for a pâtisserie counter, a café dessert menu or larger-scale confectionery production, Bolero Instant helps you achieve consistent results: a well-formed cocoa shell, pleasant cocoa flavour and a reliable base for rum, cognac or other liqueur fillings. Bring back the nostalgic charm of classic Central European confectionery—beautifully finished, ready to gift, and irresistible with coffee.
Order Bolero Instant from WorldofConfectioners.com and start creating elegant liqueur cones that look professional, taste indulgent and keep customers coming back.
FAQs
1) What is Bolero Instant used for?
Bolero Instant is used to make the cocoa tube/shell for liqueur cones (liqueur tips), which are then filled and coated in chocolate.
2) Do I need special equipment to use it?
Yes—forming the tube is done by spraying/piping onto a mould (bufler) using a special double-walled piping tip designed for this application.
3) Can I adjust the flavour with alcohol?
Yes. The prepared mass can be thinned/adjusted with rum if needed, according to your desired taste and consistency.
4) What fats can I use in the recipe?
You can use margarine or butter, added at about 20 °C, as stated in the recommended dosing instructions.
5) Which allergens does Bolero Instant contain?
It contains soya and milk. Possible cross-contamination allergens are also listed as soya and milk.
6) How should I store Bolero Instant?
Store in a dry place at 1–25 °C to maintain quality and performance.
7) What other names might I search for?
Customers often search for “liqueur cone base”, “cognac tip base”, “liqueur chocolate cone mix”, “cocoa cone shell mix” or “instant mix for liqueur tips”.
Dosage: 500 g Bolero, 225 g boiled water at 50 °C, 600 g fat (margarine or butter)
Method: Mix the water with the mix and leave to stand for 5 minutes. Add the fat at 20 °C and whisk until smooth. If required, thin with rum.
Store in a dry place at 1–25 °C
| Weight | 15000 g |
| Netto váha | 1000 g |
| This product is included in: | Mixtures and preparations Sale |
Average nutritional values in 100 g
| Energy value | 1563 kJ |
| Energy value | 372 kcal |
| Fat | 6.49 g |
| - of which saturated fatty acids | 2.91 g |
| Carbohydrates | 71.14 g |
| - of which sugars | 64.32 g |
| Protein | 8.58 g |
| Fibre | 8.91 g |
| Salt | 0.65 g |
Product ingredients
Sugar, reduced-fat cocoa powder, SOYA flour, dried vegetable fat (palm), milk, modified starch E1414 |
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| Alergeny (vč. možné křížové kontaminace) | Sójové boby (sója), Mléko |
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