The only ingredients needed were sugar ice cream cones (“The ones that have the point at the end,” Heilman said), white chocolate and colored decorating sugar. Other materials were a microwaveable bowl and a spoon.
Of course, as sometimes happens with science, glitches can occur. Heilman discovered that even with her precautions, the chocolate still scorched. This, she said, could have been attributed to the type of chocolate bar he used, so she suggested melting it on the stove, or using white candy melts or even frosting, to avoid having this happen in the future.
The edible horns could be wrapped in a cellophane packaging as gifts, or eaten immediately. And the treat could be made for other occasions, too, such as birthdays (Heilman noted that these would make great “unicorn horns,” as well).
From that point on, Heilman gave oral directions to make the treat. She said the white chocolate (or frosting) would at that point be spread onto the ice cream cone, then sprinkled with the colored sugar. She also suggested using modeling chocolate or a vanilla Tootsie Roll to create a mouthpiece for the edible horn, and even adding other decorations to the horn itself.
The Dec. 29 show was the last in the baking series, and featured edible party horns with which to ring in the new year.
The steps involved were simple, beginning with melting the chocolate. Heilman put a bar of white chocolate into the glass bowl and placed it in the microwave for 30 seconds at a time, stirring in between each burst. This, she said, would minimize the chances of the chocolate scorching.