Process for preparing a cornet consisting of a substantially conical wafer(22) prior to the filling of said cornet with an ice-cream； in order topreserve the crunchy nature of the wafer, the inner wall of the cornet issprayed with liquid chocolate (23)； this chocolate solidifies rapidly in orderto form a coating layer for separating the wafer and the ice-cream. Theprocess is characterized in that the inside of the cornet is sprayed with anexcess quantity of chocolate to guarantee that no coating-gap zone remains onthe inner wall of the wafer, the excess liquid chocolate collecting, undergravity, at the bottom tip of the corner； prior to solidification of saidexcess, the excess is sucked out of the cornet, subsequent solidification ofthe coating layer thus making it possible to establish a continuous barrierover the inner wall of the wafer.
