Dulce de Leche Cones

Sift together the flour, cornstarch, baking powder, and cocoa powder.

In a separate bowl, mix the eggs, honey, and sugar using a wooden spoon.

Combine the dry ingredients with the egg mixture, then add the softened butter. Mix until a smooth dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

After chilling, roll out the dough with a rolling pin to a thickness of about 3 mm (1/8 inch).

Use a round metal or plastic cutter to cut out 3 cm (1.2 inch) diameter discs.

Place the discs on a baking sheet and bake in a moderate oven (about 180°C/350°F) for 15 minutes. The discs should not brown.

Remove from the oven and refrigerate for 30 minutes to cool completely.

Fill a piping bag with the dulce de leche. Pipe the dulce de leche onto each disc, forming a cone shape.

Chill the cones in the refrigerator for at least 1 hour.

Roughly chop the chocolate and melt it in a heatproof bowl over a pot of simmering water using the double boiler method.

Dip the cones into the melted chocolate or place them on a wire rack and pour the chocolate over them to coat.

Let the chocolate set for a few minutes, then sprinkle the cones with powdered sugar.